This squash casserole recipe first appeared on my blogspot blog November 14, 2012.
I can’t imagine a Thanksgiving table without a squash casserole. This Southern standard is warm and rich and filling, like a good side dish should be.
Squash Casserole Recipe
Ingredients:
3 pounds summer squash
1/2 cup onions, chopped
1/2 cup butter, melted
2 eggs, beaten
1/2 cup saltine cracker crumbs
Sugar, about a teaspoon, optional
1 teaspoon salt
1/2 teaspoon black pepper
Additional saltine crumbs for topping
Instructions:
- Heat oven to 375 degrees Fahrenheit. Rinse squash and cut into 1/4 inch thick slices. In a medium saucepan, combine vegetables and pour over water to cover. Cook until both are tender. Drain thoroughly, pressing out excess water with back of spoon, and mash together.
- Combine mixture with half of the melted butter, the cracker crumbs, eggs, sugar (if using), salt and pepper. Pour into a greased casserole dish.
- Top with remaining butter and sprinkle with additional cracker crumbs. Bake at 375 degrees for 45 to 60 minutes, or until top is golden brown and bubbly.
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