3 Squash Casserole Recipes

Annette McDermott
Summer Squash Casserole
Summer Squash Casserole

Squash is a year-round casserole staple. It's nutritious, readily available, and there's a variety for every season. Squash casseroles are great for informal family dinners or elegant holiday buffets. These recipes are easy-to-make and can be prepared ahead of time and stored in the refrigerator. Make each recipe healthier by substituting low-fat ingredients for full-fat ones.

Summer Squash Casserole

This casserole is delicious with or without cheese and is great for cookouts. Double or triple the recipe and take it to your family reunion or potluck. The recipe serves 4 to 6.

Ingredients

  • 2 cups unpeeled zucchini or yellow squash (or a combination), sliced
  • 2 tablespoons butter
  • 2 eggs, beaten
  • 1/2 cup diced onion
  • 1 cup shredded sharp cheddar cheese
  • 1 cup evaporated milk (or low-fat milk)
  • 2 cups crushed cracker crumbs, divided

Instructions

  1. Boil squash until tender; coarsely mash and place in a large bowl.
  2. Add butter, eggs, onion, cheese, milk, and 1 cup cracker crumbs; mix well.
  3. Place mixture in greased casserole dish and top with remaining cracker crumbs.
  4. Bake at 350 degrees for 30-40 minutes.

Butternut Squash Casserole

Butternut squash goes great with poultry. This casserole is perfect for Thanksgiving dinner or any fall or winter menu. This recipe serves 6.

Ingredients

  • 2 pounds butternut squash
  • 3/4 cup packed brown sugar
  • 1 1/4 teaspoon pumpkin pie spice
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 3 eggs, beaten
  • 1 1/2 cups, coarsely chopped pecans (optional)

Instructions

  1. Peel squash, cut in half, and remove seeds.
  2. Dice squash and boil until tender; drain. Alternatively, you may cook squash on high for about 3 minutes in the microwave or until soft.
  3. Place squash in a large bowl and add remaining ingredients except for the pecans; mix well. For a smoother mixture, beat with an electric mixer for about a minute on medium.
  4. Pour mixture into a 2-quart casserole dish and top with pecans.
  5. Bake at 350 degrees for 30-40 minutes or until set.

Squash and Stuffing Casserole

Squash and Stuffing Casserole
Squash and Stuffing Casserole

Add 1 cup of your favorite chopped veggies, such as carrots, sweet peppers, or broccoli, to add extra flavor and nutrition to this casserole. Serve it alongside a roasted turkey or chicken. The recipe serves about 6.

Ingredients

  • 2 pounds zucchini, yellow squash, or a combination (unpeeled and sliced)
  • 1/2 cup diced onion
  • 2 tablespoons butter
  • 1 can cream of chicken, celery, or mushroom soup
  • 1 cup sour cream
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup butter, melted
  • 1 package herb- or chicken-flavored stuffing mix

Instructions

  1. Melt 2 tablespoons butter in a skillet over low heat.
  2. Add squash and onion and turn heat to medium; cook until tender.
  3. Combine soup, sour cream, salt, and pepper; add to squash mixture and mix well.
  4. Combine stuffing mix and 1/2 cup melted butter.
  5. Spread half of stuffing mixture onto bottom of a greased casserole dish.
  6. Spoon squash mixture over stuffing mixture.
  7. Top with remaining stuffing mixture.
  8. Bake at 350 degrees for 30 minutes.

Versatile and Delicious

Squash is one of the most versatile vegetables and with so many varieties available, such as butternut, acorn, zucchini, and yellow, you have almost unlimited casserole options. Experiment with your favorite recipe by adding different types of cheeses, veggies, and toppings.

3 Squash Casserole Recipes