Friday, February 20, 2015

Crowd Pleasing Squash Casserole

Thanksgiving 2014, I decided to make 3 casserole dishes.  
Green Bean, Broccoli Rice and Squash. 
I have never made squash casserole. It is one of my favorites any time I eat somewhere with a home style flair.  
There are so many different ways to make squash casserole.  
Here is the recipe I decided to test out - Southern Living Squash Casserole
I adapted it to feed a large crowd.  This recipe also called for basil. I chose to leave it out.
Cooked Yellow Squash & Onions

Squash Casserole


  • 8 pounds yellow squash, sliced
  • 2 large sweet onions, finely chopped
  • 2 cups sharp cheddar cheese, grated
  • 1 1/2 cups mayonnaise 
  • 2 teaspoons garlic salt
  • 2 teaspoons ground pepper
  • 4 large eggs, lightly beaten
  • 4 cups soft, fresh breadcrumbs divided (I used italian)
  • 2 1/2 cups parmesan cheese, shredded
  • 4 tablespoons butter, melted
  • 1 cup French Fried Onions
  • Preheat oven to 350 degrees. 
  • Place yellow squash and onions in a dutch oven; cover with water. Cook about 8 minutes or just until the yellow squash and onions are tender; drain squash mixture well - set aside to cool
  • Combine cooled squash mixture, sharp cheddar cheese, mayo, garlic salt, pepper, eggs, 2 cup breadcrumbs, and  1 1/2 cups parmesan cheese.  Spoon into a lightly greased large foil roasting pan. 
  • Stir melted butter, french fried onions, remaining breadcrumbs, and parmesan cheese. Sprinkle over the squash mixture. 
  • Bake casserole for 45-50 minutes or until set.

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