Homestyle Squash Casserole

Homestyle Squash Casserole – This homestyle squash casserole is another dish that was regularly seen on our table when we were kids.  It’s straight from the garden comfort food that I learned to make from my Mom.  I absolutely love it!

It’s another one of those sumptuous squash side dishes that kids seem to like better than steamed vegetables.  It can be topped with dry herb stuffing or crushed crackers such as Ritz or Club crackers. The casserole itself can be made in advance, then topped with the crumb topping just before baking, if you like, for a timesaver. Delicious anytime of year, it’s a taste of the South in your mouth.

Ingredients you’ll need:
8-10 cup yellow squash, sliced
1 medium sweet onion, diced
2 tsp salt, divided
2/3 cup mayonnaise
1/2 cup sour cream
1/2 cup plus 2 Tbsp butter, divided
1/2 cup grated Parmesan cheese
2 large eggs, beaten
1 tsp Italian seasoning
1 tsp garlic powder
1 tsp black pepper
2 cup grated sharp cheddar cheese
2 cup dry herb stuffing mix [i.e. Pepperidge Farm or similar]

Directions:
Preheat the oven to 350°F.  Spray a 9 x 13 inch baking dish with cooking spray, set aside.  In a large saucepan cover the sliced squash and diced onion with water.  Season with 1 tsp salt.  Cook for around 8-10 minutes until fork tender.  Drain well.

Chunky mash the cooked squash.  Add mayonnaise, sour cream, 6 Tbsp butter, grated Parmesan, beaten eggs, 1 tsp salt, seasonings and shredded cheddar cheese.  Mix well.

Pour into the baking dish.  Melt the remaining 4 Tbsp butter and toss with the herb stuffing mix. Alternatively you can substitute crushed Ritz crackers.  Sprinkle over the top.  Sprinkle with additional Parmesan, if desired.

Bake for 40 minutes until the top is golden.  Rest on the counter for 10 minutes then serve.  Yield: 16 servings

Print Recipe Pin Recipe Rate this Recipe

Homestyle Squash Casserole

Servings: 16

Author: Melissa Sperka

Ingredients

• 8-10 cup yellow squash sliced
• 1 medium sweet onion diced
• 2 tsp salt divided
• 2/3 cup mayonnaise
• 1/2 cup sour cream
• 1/2 cup plus 2 Tbsp butter divided
• 1/2 cup grated Parmesan cheese
• 2 large eggs beaten
• 1 tsp Italian seasoning
• 1 tsp garlic powder
• 1 tsp black pepper
• 2 cup grated sharp cheddar cheese
• 2 cup dry herb stuffing mix [i.e. Pepperidge Farm or similar]

Instructions

• Preheat the oven to 350°F. Spray a 9 x 13 inch baking dish with cooking spray, set aside.
• In a large saucepan cover the sliced squash and diced onion with water. Season with 1 tsp salt. Cook for around 8-10 minutes until fork tender. Drain well.
• Chunky mash the cooked squash. Add mayonnaise, sour cream, 6 Tbsp butter, grated Parmesan, beaten eggs, 1 tsp salt, seasonings and shredded cheddar cheese. Mix well.
• Pour into the baking dish.
• Melt the remaining 4 Tbsp butter and toss with the herb stuffing mix. Alternatively you can substitute crushed Ritz crackers. Sprinkle over the top.
• Sprinkle with additional Parmesan, if desired.
• Bake for 40 minutes until the top is golden.
• Rest on the counter for 10 minutes then serve.