Rating: 4.66 stars
306 Ratings
  • 5 star values: 228
  • 4 star values: 62
  • 3 star values: 8
  • 2 star values: 6
  • 1 star values: 2

I coaxed this easy (and forgiving) recipe from its maker after tasting it at a pot luck, and was surprised by its simplicity. Just a few ingredients make a delicious summer side dish for anything barbecued, grilled, or smoked - especially if the squash is home grown!

Recipe Summary

prep:
20 mins
cook:
1 hr 15 mins
total:
1 hr 35 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.

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  • Place the squash in a large saucepan, cover with water, and boil until soft, about 15 minutes. Drain the squash well, place in a large mixing bowl, and mash until slightly chunky. Stir in 1/2 cup of bread crumbs, onion, eggs, 1/4 cup of butter, sugar, salt, and pepper until thoroughly combined, and spread mixture into the prepared baking dish. Drizzle the top of the casserole with 1/4 cup melted butter, and sprinkle 1/4 cup bread crumbs over the butter.

  • Bake in the preheated oven until the casserole is cooked through and the top is golden brown, about 1 hour.

Nutrition Facts

162 calories; protein 3.8g; carbohydrates 13.5g; fat 11g; cholesterol 61.6mg; sodium 374.3mg. Full Nutrition
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Reviews (240)

Most helpful positive review

Rating: 4 stars
08/11/2012
Very good. However, squash has so much water in it already, I would never dilute the flavor by boiling. Simply saute the onions in the butter, add the squash, put a lid on it until its own liquid is released and continue simmering until desired tenderness. Read More
(211)

Most helpful critical review

Rating: 2 stars
06/14/2012
Not bad but quite bland and boring. I'd rather eat just boiled (or steamed) squash with butter than bother with this recipe. I'll stick with the fabulous Yellow Squash Casserole recipe when I want something along this line. Read More
(11)
306 Ratings
  • 5 star values: 228
  • 4 star values: 62
  • 3 star values: 8
  • 2 star values: 6
  • 1 star values: 2
Rating: 4 stars
08/11/2012
Very good. However, squash has so much water in it already, I would never dilute the flavor by boiling. Simply saute the onions in the butter, add the squash, put a lid on it until its own liquid is released and continue simmering until desired tenderness. Read More
(211)
Rating: 5 stars
06/28/2010
Cooked the onion with the squash. I used Ritz crackers instead of bread crumbs. This is really rich so the second time I made it I halved the butter that's mixed into the topping. Everybody asks for this recipe. Read More
(135)
Rating: 5 stars
12/29/2009
Good. First squash casserole recipe I've seen without cheese. Next time will boil the squash for a shorter period of time and use a lot less butter for the topping. Baked this in convection oven at 325 for 45 minutes. Read More
(79)
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Rating: 5 stars
06/01/2010
I added some Parmesan cheese on top also---yummy Read More
(47)
Rating: 5 stars
03/14/2011
I also used seasoned breadcrumbs because that was all I had, and I also did 3 yellow squash and 3 zucchini. I really think this is such a great recipe that even having to make a couple of changes didn't change how great it turned out! Will deffinately be making this again! Now back to the yummy goodness!!! Read More
(33)
Rating: 5 stars
06/27/2011
This was fantastic! I did tweak it just a tad for our own tastes. We grew our own squash and used that. I used plain whole wheat bread crumbs and added about 1 tbs. Italian seasoning to it. To the chopped onion I also added 4 small cloves of garlic that I pressed through a garlic press. Then for the top coating of bread crumbs I substituted crushed up Ritz crackers in place of bread crumbs for a little different crunchy flavor. This also makes great leftovers. Will be making this again! Read More
(26)
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Rating: 5 stars
06/17/2012
Great non-cheese casserole! I sliced instead of chunk-ed. I don't ever boil the squash for a casserole. I like for it to still maintain some of its firmness and this cuts out extra steps. That's the only thing that I did differently... Like someone posted earlier, you wouldn't pre-boil potatoes for a potato casserole, so I never understood the step of pre-boiling squash. Also, summer squashes can be and are eaten raw in salads and with dips, so I recommend skipping boiling. The recipe will still turn out perfect! Read More
(24)
Rating: 5 stars
06/10/2010
This is a great recipe! Instead of dry bread crumbs I used progresso garlic & herb bread crumbs and it gave it a little kick! Read More
(19)
Rating: 5 stars
05/21/2013
A wonderful side dish but a seasoning boost is needed to get it there rather than relying solely on salt and pepper. Personal taste preferences and spiciness of other dishes influence how to season it. Many reviewers used seasoned bread crumbs which is a good idea. Next time, might try a little nutritional yeast for a subtle nutty cheesy flavor. We cut the butter in half and used panko bread crumbs which produced a topping with a crunchy texture. Really liked the firm texture of this dish as some squash casseroles can be watery but not this one. Found the oven temp and baking time to be spot on. Will make again. Melissa, thanks for sharing! Read More
(17)
Rating: 2 stars
06/14/2012
Not bad but quite bland and boring. I'd rather eat just boiled (or steamed) squash with butter than bother with this recipe. I'll stick with the fabulous Yellow Squash Casserole recipe when I want something along this line. Read More
(11)