An excellent, cheesy dish, especially around the holidays! My grandmother makes this for me every time I come see her because she knows it's my favorite!

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Recipe Summary

prep:
30 mins
cook:
1 hr
total:
1 hr 30 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a medium baking dish.

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  • Place squash in a pot with enough water to cover. Bring to a boil and cook 5 minutes, or until tender; drain.

  • In a bowl, mix cooked squash, cornbread, onion, celery, sugar, egg, soup, margarine, and 1/2 cup cheese. Season with sage, salt, and pepper. Transfer to the prepared baking dish.

  • Bake 45 minutes in the preheated oven. Top with remaining cheese, and continue cooking 15 minutes, or until cheese is melted and bubbly.

Nutrition Facts

422 calories; protein 11.8g 24% DV; carbohydrates 26g 8% DV; fat 30.5g 47% DV; cholesterol 75.2mg 25% DV; sodium 1178mg 47% DV. Full Nutrition

Reviews (42)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/10/2007
I don't know why I said chopped squash... I meant cooked. Anyhow you can use 3 cups of squash if desired. I found it does help to use a little more than 2 cups. Also yes you can sustitute butter and margarine out AND cut back slightly if you choose. I add more cheese than the recipe calls for as well. The only other thing I wanted to say.... someone said they cut out the sugar. It's only a SMALL amount and the sugar helps the flavor come out in the dish. Anytime you add sugar to a salty dish it helps accentuate the flavor of your meal. I learned this from my grandmother as well.:) I hope I helped fix my recipe... there's no edit button. haha. Thank you for the wonderful reviews! Alyssa Read More
(44)

Most helpful critical review

Rating: 3 stars
03/14/2007
As my husband said this was much nicer than he would have initially thought especially given that he does not really like squash. It had a lovely texture to it and was a warm and yummy side dish. This was a bit more complicated than I would like for a weekday meal-cutting and dicing and a 1 hour bake time involved. We did have one fairly big change to the recipe -not sure if it changed it much but (being in Canada) cornbread was not easily available so I used fresh white bread diced up and added about 2 tbsp of cornmeal in its place. It whipped up nicely and once the egg and soup mix were added the squash blended in nicely. The only other comment I would make is that I don't think the cheese was necessary as the side and top was a crispy brown and could have stood alone. Cutting the cheese would have cut the calories drastically -this being a side dish and the vegetable portion of our meal. Read More
(12)
51 Ratings
  • 5 star values: 37
  • 4 star values: 11
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
12/10/2007
I don't know why I said chopped squash... I meant cooked. Anyhow you can use 3 cups of squash if desired. I found it does help to use a little more than 2 cups. Also yes you can sustitute butter and margarine out AND cut back slightly if you choose. I add more cheese than the recipe calls for as well. The only other thing I wanted to say.... someone said they cut out the sugar. It's only a SMALL amount and the sugar helps the flavor come out in the dish. Anytime you add sugar to a salty dish it helps accentuate the flavor of your meal. I learned this from my grandmother as well.:) I hope I helped fix my recipe... there's no edit button. haha. Thank you for the wonderful reviews! Alyssa Read More
(44)
Rating: 5 stars
06/15/2007
We have taken this recipe for our squash casserole and have thrown out the one we had. It is really delicious. I usually don't make changes but due to the time I had and the ingredients on hand I altered it a bit. I used 3 cups squash and some carrots (steamed all veggies)just because we like lots of veggies. I also used one box of cornbread stuffing mix (house brand ok) with the seasonings already in it then omitted the sage and salt and pepper. I cut the margarine to 1/4 cup because we didn't need the extra fat. I followed everything else and it was fantastic. This is a real keeper. Read More
(42)
Rating: 4 stars
11/20/2006
Very good quick and easy... Read More
(20)
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Rating: 5 stars
07/16/2011
I used Cream of Mushroom soup only about 3 tablespoons of butter and no celery at all (I didn't have any celery) and it was delicious. I used more than a half cup of cheese in it as well and I'm glad that I did. I noticed someone else left out the cheese and replaced the cornbread with regular white bread and gave the recipe a 3 star rating. You can't change up the entire recipe and then say you didn't really like it it's just not fair to the person who posted the recipe in the first place. Read More
(20)
Rating: 3 stars
03/14/2007
As my husband said this was much nicer than he would have initially thought especially given that he does not really like squash. It had a lovely texture to it and was a warm and yummy side dish. This was a bit more complicated than I would like for a weekday meal-cutting and dicing and a 1 hour bake time involved. We did have one fairly big change to the recipe -not sure if it changed it much but (being in Canada) cornbread was not easily available so I used fresh white bread diced up and added about 2 tbsp of cornmeal in its place. It whipped up nicely and once the egg and soup mix were added the squash blended in nicely. The only other comment I would make is that I don't think the cheese was necessary as the side and top was a crispy brown and could have stood alone. Cutting the cheese would have cut the calories drastically -this being a side dish and the vegetable portion of our meal. Read More
(12)
Rating: 5 stars
11/27/2006
My mom said she would love me to cook this for her so she could try it and see if it is as good as they say it is!!! maybe theyre right or maybe my mom will get mad and throw it away!!;) Read More
(12)
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Rating: 5 stars
08/18/2008
MMMMMMMM so good. I subbed a box of the "store brand" cornbread stuffing for the cornbread as that was all I had on hand so I left out the salt. I also halfed the amount of butter and added extra cheese. Very small adjustments that were made and I must say this was so good. I served it with ham and it went perfectly but I liked the casserole better than my ham(LOL). Thanks so much for a great recipe! It's a keeper! Read More
(12)
Rating: 5 stars
08/06/2013
We really enjoyed this. It did remind me of Thanksgiving. I didn't measure the squash cornbread onion or celery. I ended up using two small sized squash that I cubed and microwaved briefly in water to soften. I used a 10 oz can of cream of chicken soup and did not add the margarine. I made my own cornbread using Grandmother's Buttermilk Cornbread recipe here on AR and then used the same pan to bake this recipe. I think I would add more squash and less cornbread next time but I definitely will be making this again. I wish I had fresh yellow squash at Thanksgiving! Read More
(8)
Rating: 5 stars
07/15/2007
Extremely good recipe! It was loved by all. It's definitely a keeper. Maybe use a little less to half the amount of butter. I doubled the recipe and I'm sure the small amount of leftovers will be gone lightning fast. Read More
(7)