Baked Squash Casserole

I’m actually not a fan of squash but everyone I know loves it.  I try to cook it often for my family and for the cowboys but get tired of the same ol’ fried squash.  I decided this time around to try some baked squash.  I fed the cowboys today and must have done something right with the recipe because the entire casserole dish was empty!  Makes me wish I had tried a little bit of it.

INGREDIENTS

  • 5 pounds medium−size yellow squash
  • 2 eggs, beaten
  • 1 cup bread crumbs plus additional bread crumbs for topping
  • 1 stick butter or margarine
  • 1/4 cup sugar
  • Salt, to taste
  • 2 tablespoons chopped onion
  • Dash of pepper

DIRECTIONS

Cut tips off squash and cut each squash into 3 or 4 pieces. Drop squash into a large saucepan with enough boiling water to cover. Return to boil, reduce heat and cook until tender. Drain in colander and mash. Combine with beaten eggs, 1 cup bread crumbs, butter, sugar, salt, onion and pepper. Turn into 3−quart casserole that has been lightly greased or sprayed with nonstick
spray. Cover with light layer of bread crumbs. Bake at 350 degrees for 20 to 25 minutes or until lightly browned.

Baked Squash ingredients

Cut Squash

Boiled Yellow Squash

chopped diced onion

Mashed Yellow Squash

Yellow squash mixture

Baked Squash in casserole dish

Baked Squash Casserole

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Comments

  1. 1


    farmnwife says

    I have never cooked with squash before. This looks like an easy one to start with. Also I did make the beef with ramen noodles. Everyone liked it which is rare. I used peas instead of broc. I think I am going to try cooking with ramen noodles more. Have not found that cursed rice paper yet. I did find out Amazon carries it. Who knew.
    judi

  2. 2


    TexasRed says

    This looks like a great option when the crooked-neck squash take over out backyard this fall (hopefully). Thank you!

  3. 3


    Janet F says

    I never know what to cook with yellow squash. This recipe looks so good!

  4. 4


    Hannah B. says

    I wish I had this recipe last year when we had a glut of squash! I never tried mashing it before so I look forward to trying this. It looks delicious! Thanks, Lori. :)

  5. 5


    Dawn says

    try adding sour cream cheese and bacon bits it is great

  6. 6


    jules p says

    This looks so good. we like squash..but i don’t have many recipes!
    thanks!

  7. 7


    susan says

    Sounds good! I love squash though :D It’s easy to throw into almost any meal. Stir fries, soups, grilled with almost any meat or baked with garlic and spices. I do wish the kids liked it.

  8. 8


    Mary C. says

    do you melt the butter before adding it?

  9. 9

    No I didn’t Mary. It mixed up pretty good but it does need to be softened. :)

  10. 10


    Jenny says

    Thanks for the squash recipe. I made it with stuffing instead of breadcrumbs (hey, that’s what we had), and food processed the squash instead of mashing it. It turned a beautiful yellow, and my kids called it “sunshine fluff.” It was an instant hit.

  11. 11


    Rose says

    Can you make this casserole the night before? I assume I can assemble it, even bake it, cool it and put in the fridge until needed the next day. I’m always unsure about how long to set out casserole before heating in oven, etc. I use Pyrex glassware most of the time. Suggestions? Thanks!