Homestyle Squash Casserole
Servings 16 servings
Calories 335kcal
Ingredients
- 8-10 cups sliced yellow squash
- 1 medium sweet onion diced
- 2 tsp salt divided
- 2/3 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup butter, plus 2 Tbsp divided
- 1/2 cup grated Parmesan cheese
- 2 large eggs beaten
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp black pepper
- 2 cups grated sharp cheddar cheese
- 2 cups dry herb stuffing mix [i.e. Pepperidge Farm or similar]
Instructions
- Preheat the oven to 350°F. Spray a 13 x 9 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 evenly 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.
Notes
Please note: You can also use crushed Ritz or Club Crackers for the topping in the same amount.
Nutrition
Serving: 1serving | Calories: 335kcal | Carbohydrates: 27g | Protein: 10g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 969mg | Potassium: 296mg | Fiber: 2g | Sugar: 5g | Vitamin A: 526IU | Vitamin C: 11mg | Calcium: 197mg | Iron: 2mg