Squash Casserole II

Name: Squash Casserole II
Yield: 4 to 6 servings
Ingredients: 4 pounds yellow squash, chopped; ¼ pound butter, softened; 1 cup mayonnaise; 2 eggs, beaten; 1 tablespoon white sugar; 3 cups shredded Cheddar cheese; 1 cup bread crumbs; 1 (6 ounce) can French fried onions

Rating: 4.51 stars

61 Ratings
48 Reviews
7 Photos

This is an easy grandma hand-me-down recipe that everyone loves...even non vegetables lovers.

By Michelle

Recipe Summary

Servings:

Yield:

4 to 6 servings

Nutrition Info

Ingredients

Original recipe yields 5 servings

The ingredient list now reflects the servings specified

4 pounds yellow squash, chopped
¼ pound butter, softened
1 cup mayonnaise
2 eggs, beaten
1 tablespoon white sugar
3 cups shredded Cheddar cheese
1 cup bread crumbs
1 (6 ounce) can French fried onions

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

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Step 2

Bring a pot of salted water to a boil. Add squash; cook until tender but still firm. Drain, and transfer to a large bowl.
Step 3

Add the butter, mayonnaise, eggs and sugar; mix together.
Step 4

Sprinkle 1/2 bread crumbs on bottom of six quart casserole dish. Pour squash mixture on top and sprinkle with remaining bread crumbs and cheese.
Step 5

Bake for 20 minutes, top with onion rings and bake for additional 10 minutes.

Nutrition Facts

Per Serving:

1160.5 calories; 26.3 g protein; 49.5 g carbohydrates; 211.1 mg cholesterol; 1283.1 mg sodium. Full Nutrition

Reviews (48)

Most helpful positive review

Meg

06/24/2006

It's crazy to me that more people haven't found this recipe! I have fed this casserole to practically everyone I know and not one person (NOT ONE!!) has failed to say that it is delicious unbelieveable amazing etc. Every time I make it someone asks for the recipe. Here's what I do differently: instead of regular fried onions I use the cheddar kind. I use salted butter (don't substitute margarine please!) and the most important change - use crushed Club brand crackers (white rectangular buttery crackers) instead of bread crumbs. Makes all the difference in the world. I also use less cheddar cheese because I can't make it all fit in my dish. This is wonderful. Try it. Read More

Helpful

(57)

Most helpful critical review

V__M

11/17/2006

When I made this recipe I subbed light sour cream for mayo and skipped the butter and sugar and used a 1/4 cup of low cal maple syrup instead. Also didn't use the can of fried onions. I sauteed my own onions in a tbs of olive oil and added a little dry french onion soup mix. Also my breadcrumbs were wholewheatand I used 1 cup of reduced fat cheddar. It came out very rich and delicious so I can't even imagine how overkill the original of this recipe must be. Read More

Helpful

(1)

61 Ratings

5 star values: 36
4 star values: 22
3 star values: 2
2 star values: 0
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Meg

06/24/2006

Helpful

(57)

Meg

06/24/2006

Helpful

(57)

Karl

08/20/2013

Delicious and quick to put together! My two young ones actually ate all of it before touching their main dish. Pretty much kept to the recipe except for substituting the bread crumbs for the Club brand crackers. To be quite honest I will just use the recipe ingredient as is next time. With the mayo butter cheddar and French fried onions I think there is enough taste (and calories) in order to just stick to the bread crumbs. However THIS MAKES A LOT OF FOOD. I should have read the recipe more closely when it said that I needed a six quart casserole dish. I halved it (or more precisely made two batches) and had more than enough for our little family of four. Thanks for the recipe! Read More

Helpful

(24)

Christie Biggers

06/16/2009

The ingredients are great but I did things a little differently. I preferred sauteeing the squash in the butter and I added about a 1/4 cup of wine and seasoned well with salt and pepper. I beat the eggs in another bowl and added the mayo sugar and cheese to it (I added some parm too... I just love parm flavor). And instead of breadcrumbs I crushed some Ritz crackers and sprinkled them on the bottom and the top. It was a MAJOR household pleaser!! Thanks so much! Read More

Helpful

(19)

Cooking Mom

08/22/2008

Tasty! Even my kids ate their squash! I substituted Miracle Whip for the mayo and crushed crackers for the bread crumbs since I was out. I also sprinkled some cheese in with the mixture as well as adding some to the top. Will definitely make again! Read More

Helpful

(11)

MELODYSOCCERMOM

12/01/2002

This was very easy and delicious. It really makes enough to serve 8-10 so I halved the recipe to serve just my family. Read More

Helpful

(7)

MRS.D

08/04/2009

i just made this today and it was very good..i made it exactly as is. i will make this again thanks for sharing. Read More

Helpful

(6)

Lisa H

07/04/2007

This taste just like my Grandmothers. I will use this recipe over and over. Read More

Helpful

(6)

Betty Crocker

11/14/2011

This was good but it came out too sweet. Next time I will omit the sugar. Read More

Helpful

(5)

Christie Carnes Myers

10/27/2012

Why doesn't this have more reviews?! It is the best squash casserole I have ever eaten. I followed Meg's advice (most helpful review) for all the changes. I didn't know what to expect with so much mayo but it was superb. My husband and daughter loved it. Thanks! And seriously give this a try. Read More

Helpful

(5)

V__M

11/17/2006

Helpful

(1)

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Nutritional Information

Squash Casserole II

Servings Per Recipe: 5
Calories: 1160.5

% Daily Value *

protein: 53 %

carbohydrates: 16 %

exchange other carbs:

dietary fiber: 32 %

sugars:

fat: 149 %

saturated fat: 185 %

cholesterol: 70 %

vitamin a iu: 40 %

niacin equivalents: 63 %

vitamin b6: 47 %

vitamin c: 51 %

folate: 33 %

calcium: 62 %

iron: 21 %

magnesium: 39 %

potassium: 26 %

sodium: 51 %

thiamin: 39 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.