Southern Baked Yellow Squash

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.

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.

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.

I added some Parmesan cheese on top also---yummy

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!!!

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!

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!

This is a great recipe! Instead of dry bread crumbs I used progresso garlic & herb bread crumbs and it gave it a little kick!

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!

I never eat squash but I grew some in my garden so I gave this recipie a shot....WOW am I glad I did. This was so good I am on my 3rd batch this month. I did not have any bread crumbs so I browned some baguettes I had and chopped them in the food processer instead and added jalapenos also from the garden mmmmm mmmm good.

Wow! This is amazing! I wanted to eat it while I was mixing it because it smelled so good...lol. I have made this twice in the last couple of days and it has been great both times. It reminds me of Thanksgiving...yum! The first time I followed recipe as is = great! The second time, I only boiled squash about 8 minutes (we thought it was a bit too mushy the first time), made this in a 13x9 glass dish and put extra (homemade) bread crumbs on top, cooked about 35 min = super great & quicker! This is a keeper for sure!! Thanks for sharing!

Very, VERY good. I made w/ a mix of 'calabaza' squash (like a pale zucchini) and frozen yellow squash. Would be good for a veggie potluck, swapping the butter for seasoned olive oil. Whole family liked it, even the veg-reluctant among us.

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.

Delicious, easy, and cheap to make. Great for a potluck. Don't peel the squash and use both yellow squash and zucchini for more color variation. I used 4 squash in the recipe, but probably could use more. Probably could use less butter.

We enjoyed this last night with some pork loin and steamed asparagus. Easy to put together and great flavor overall. I used seasoned bread crumbs.

This got to be the day for Southern cooking, I give 5 stars for this recipe great I did not change a thing love it!!!! Will make again..........

This was great- I used a white onion I had already chopped that was in the fridge- very mild and I think that was awesome. I also didn't use additional butter on the topping- baked at 375 for 1/2 hour and then I turned off the oven and left it in there while I got the rest of the dinner ready. Easy, very delicious and a nice way to use the always abundant summer squash!

Just got to try this recipe after making - friend and I sampled and love it! Cooking for family BBQ and wanted to do something easy with vegetables - especially as have some picky vegetable eaters in the family now. After reading the reviews, decided to mix summer squash and zucchini cubed into bite size pieces then just slightly sautéed in pan (not boiled) with some of the butter called for to soften and release some of the natural water and flavor and added a little extra onion too. Poured every thing into casserole dish and mashed with back of spoon a bit when combining with egg / bread crumb mixture. The sugar was omitted and since have gluten allergy in family, used gluten free bread crumbs (Italian seasoning) but also added a dash of garlic and a little extra black pepper - yummy! Did mix gluten free bread crumbs with melted butter to pour over and did need a bit more to give a 'crust' to the top but was wondering if a slight sprinkling of parmesan on top of the crust would give another dimension to the flavor. Will have to try that and yes, this recipe is a keeper! Just an addition, made this recipe again yesterday with squash and zucchini from last years garden that I had blanched and frozen. I let the vegetables thaw a bit and made the recipe as before - just as good without having to do any thing further to the squashes! Makes this even easier for me.

I can HONESTLY say what a really good recipe. I made this last week and YUMMY! I would recommend not using as much onions. I used about 1 TBS. I will make this oever and over again. I wonder what this would taste like with Butternut Squash. I have never eat butternut squash but I am really curious what it would taste like in this recipe! Great recipe, thanks for sharing. Its a KEEPER!

Yummm easy and very good. Had 4 people ask me for the recipe

I echo what other reviewers have said. I was skeptical about this recipe, thinking it might be bland. I tried it anyway b/c my husband doesn't like cheese and I was craving squash casserole. It was so good! Some recipes have a wow factor and this, IMO, isn't a wow kinda dish...I mean, it's squash. The simplicity of taste and ease of making is what earned it 5 stars from me. Also, I think this would taste great as a main dish, if lump crab meat or oysters where added.

I also chose this recipe because it didn't have cheese or cans of soup in it. Squash is tasty and healthy on its own, and doesn't need to be covered in cheese! That being said, I wasn't super impressed with this. The crumbs, butter, and eggs didn't add a ton of flavour - just a heaviness that I could do without. Next time I'm just going to put the squash, onions, and some pepper in my baking dish and keep it even more simple.

Delicious! I made it just as the recipe directs, and my husband and I loved it. We used fresh squash from my dad's garden - I'm sure that helped!

If you're looking for a good squash casserole, you've found it! One word - DELICIOUS!

We LOVED this. The egg and bread crumb mixture really makes this dish stand out. I added shredded mexican blend cheese on top with the bread crumbs. I covered the dish with foil and cooked 25 minutes at 400 degrees, then uncovered it for about 7 minutes. My picky boyfriend told me I can make this whenever I want. Thanks so much!!

Delicious! Question- Why do all the squash recipes require the squash to be boiled before baking? We make scalloped potatoes without cooking beforehand. Just sayen???

I really wanted to like this because I have a ton of summer squash in the garden but it was not good...very bland and no one in my family liked it.

Delicious! I steamed the squash in a steamer basket (less water to drain), added butter all at once with the bread crumb mixture instead of drizzling on top; used panko breadcrumbs; cooked in microwave for about 10 minutes, then put in oven for about 20 to finish it off since I was in a hurry.

Easy and very versatile love it.

The family loved it!

This reminds me of a dish my Mom used to make. She toasted the saltines in butter and then topped the dish.

Good, but the kids did not like it.

I enjoyed this. I cut the squash into a smaller dice, maybe 1/2 to 3/4 inch, and did not cook it beforehand. I just mixed the diced raw squash with the other filling ingredients, and covered the top with crushed Ritz crackers/melted butter. I covered it with foil for the first half hour, then uncovered it for the final half hour, and the crumb topping was perfectly browned. I will definitely make this again in the future.

This was very good and a nice, different dish for a vegetable side dish. I added about 1 1/2 cups milk and another egg to give it a little more of a custard-like consistency. As we're really trying to lose weight, I didn't top it with the bread crumbs and butter, and it was still delicious. I also didn't add the melted butter to the mixture.

Really, really good. It didn't get five stars because the texture was odd. A little thicker than I wanted, and pasty looking. The flavor was awesome. though. I will definitely make again, only next time use flour instead of bread crumbs in it. Also, for the topping, I mixed the bread crumbs with melted butter, and it required way more crumbs than 1/4 cup to make it crispy and crumbly.

This recipe is identical to one I have from the old Dixie House restaurant in Dallas, which I've been making for nearly 30 years. When I make this recipe, I cut the squash into bite-sized pieces, so it isn't overly chunky. I like it best with plain bread crumbs in the squash, and no butter or crumbs on top; though sometimes, for a change of pace, I'll put some grated Cheddar or Colby cheese on top.

This was awesome!!!!! My husband and I neither one eat squash casserole but I decided to give it a try. I can't say enough about this dish. I will be making it over and over again.

Fantastic! I followed the recipe to a T and this came out perfect. Thank you so much for sharing.

Halved this one for just the two of us and it was FANTASTIC! As suggested by others I cut down on the butter on top. I used fresh candy apple sweet onions and fresh yellow squash from one of our local farmer's markets. Not having time, room, or energy for a garden I find the farmer's markets a huge plus to our meals. Only thing I may do different next time is skip the sugar. I just didn't see the use. (Maybe it's because the onions we use are sweet enough.)

I made this tonight and it was wonderful. I followed other reviewers comments and cut down on the butter. I used the 1/4 cup in squash but only drizzled small amount on top. I also added some parmisan cheese to top. Had no regular bread crumbs so used Panko instead. Also added about 1/2 tsp ground sage. Could use more salt, but I may have had a little more than 3 pounds squash. We loved it. Thanks for the recipe I saved this one!

Nice homey flavor and a good way to sneak veggies and protein into my kids. I boiled the squash for about 12 minutes and they were quite mushy, next time I will reduce boil time. I also added the onion in with the squash for the last 5 minutes of boil to tenderize and mellow the onion flavor for my picky eater. I substituted 1/2 sleeve of crushed ritz mixed with butter in place of the extra breadcrumb. This would make a nice Thanksgiving dish.

Yum!!! Everyone loved this!!!

I altered the recipe by adding zuccini and grated carrots OH and Cheese and crackers instead of bread crumbs. So I can't really rate this recipe though I used all the measurements and other ingredients as called for. I love it! Very good! Will make again for sure. ONly next time I will follow this recipe exactly!

Delicious recipe!

This is absolutely delicious! The family couldn't stop eating it. Followed recipe almost exactly due to what I had available. The changes I made were using 3 small zucchini and 2 small yellow squash, seasoned breadcrumbs and for the topping 1 tablespoon of butter instead of 1/4 cup. Everything else was the same. Will make again. Thank you for sharing!

LOVE it. a great way to serve a good veggie.

Wow! Loved this! I used Italian bread crumbs, but followed exactly other than that. Even my VERY picky soldier gobbled this up.

This is so good and so easy

Great comfort food. I used ritz crackers, and added 1/2 cup chedder cheese,no sugar, and a can of cream of mushroom soup,and 1 can of milk. yummy!!!

This was really good. I used garlic herb breadcrumbs, half the butter and no sugar. Also, I sauteed the onions first as my family doesn't like crunchy onions and wanted to make sure they were soft.

Made this dish for the first time today and took it to lunch with my family, and everyone loved it! There were no leftovers. Very simple and easy to make. I used Italian flavored bread crumbs and was generous with them on top. I did not cut back on the butter and it still turned out delicious!

This was absolutely delicious! My husband and I both gave it 5 stars. I did use cracker crumbs because that is what I had available, but otherwise, I followed the recipe as written. I liked it because you can taste the summer freshness of the squash. It isn't masked by cheese, sour cream, soup, etc. I will definitely make this again! YUM!

Great Recipe! I used panko bread crumbs since that's all I had. Also, I doubled the amount . I just felt it wasn't enough for so much squash. It was delicious and crunchy! I did cut the sugar since panko has it in it already. I will be making it again, for sure!

Pretty good! Good recipe to use up all the squash from the garden. Thanks so much!

we loved it, next time I will not use so much butter

I love this dish. I take it to pot lucks quit often. It is well received by everyone. I add a can of green chilis.

My husband absolutely LOVED this recipe. I have a "family recipe book" that I generally only write exceptional recipes in to refer back to for future meals. After hubby cleared his mouth of spoonfulls of this delish, he said, "Omg you HAVE to write this one in THE BOOK now!" The only thing that I done differently that the recipe doesn't call for is: I used red onion and Italian bread crumbs (since that's all I had on hand). One one....SCRUMPTIOUS!

Unbelievably tasty. I made it without any tweaks- except I seeded the squash first.

Delicious! Easy! I used seasoned breadcrumbs and it was perfect!!

This is so good. Will make again and again. I used crackers and topped with croutons.

4 stars and very tasty as written. It is quite rich and doesn't need all the butter called for. I agree with other reviewers that the squash should be 'sweated' with a little of the butter and the onion and not boiled. It is also a very forgiving recipe. I have used a mixture of zucchini and yellow squash. You could also add add cubes of ham to make this a main dish, or bacon bits to make it a little fancier for a company meal.

Used half the cottage cheese, added a pilotato and some curry powder. Fabulous!

Didnt use the butter on the topping...still amazing

This is a great recipe! I did not have an onion, so I pressed two garlic wedges and hoped for the best. It was great! Also- did not have breadcrumbs so I had to use crushed triscuits (for the topping) and Pepperidge Farm stuffing mix (herb?) from a bag that I crushed up. YUMMO!!!

This recipe is very simple and DELICIOUS!My family really liked this one. I definitely will use this recipe again, thank you for sharing!

I am giving it a 5 per my boyfriend. I personally do not eat squash but he adored this recipe. The only thing he changed was to put rings of pepperoncini on the top before baking.

Great recipe - thanks for sharing! I also used Ritz crackers like other reviewers, turned out great!

I used panko crumbs and zucchini (I ran out of squash in my garden and had a lot of zucchini). I also boiled the squash/zucchini with some crushed garlic for flavor and mixed the top panko crumbs with some Parmesan. The result was a very light and yummy dish. Very nice for a summer dinner.

Followed the recipe as written and it makes a wonderful side dish. It was a little too buttery, but overall is great and tasty.

This was a simple and good. I did add some cheese on top. A keeper.

This is the easiest and the best tasting squash recipe I have ever made. I made it for a potluck at church and everyone is asking for the recipe now! It doesn't look that good but it taste tremendous!

very good. I wanted one without cream of something soup. This was easy and good. I topped mine with pepperidge farm herb stuffing crumbs moistened with some butter and water

it was really tasty. i didn't like squash before this recipe.

I love this recipe, I also didn't remain consistent with original recipe but very close. Microwaving squash for 2 min intervals with onion, garlic powder (lazy day) salt and pepper till soft, added marg this time then fresh processed bread crumbs. Mixed in egg, topped with more crumbs and butter.

Really yummy. Barely boiled the squash and put a raw zucchini to add color! Added Parmesan cheese on top and grilled chicken after. I don't care about presentation so it looked interesting after being mixed up!

Easy to make gluten free! I subbed almond meal mixed with Italian seasoning for the bread crumbs and it turned out delicious!

Because some said it was too watery, I drained it a second time after mashing. I omitted the sugar as I don't need more sugar in my diet. To get my spouse and kids to try it I added somed cooked bacon. Wonderful!

I didn't make any changes. Best squash dish ever.

Turned out good, but my pan is slightly oversized and resulted in a really thin casserole. I may try a 9 x 9 next time.

My boyfriend has always talked about baked squash so I decided to make it for him using this recipe. He (and I) really liked it! I would make this again.

I used corn bread stuffing mix and only I egg. I also used the squash broth to moisten the mixture. Personally, I'm not one to measure much (been cooking for a long time) so I just know when it looks right. The flavoring from the stuffing mix really made a good side dish. I served this with baked pork chops and freshly snapped green beans cooked with bacon. Yum!

Good but needs additional flavor and not so much butter. Think ritz crackers would be better than bread crumbs. I will be experimenting with this.

I love this recipe! It's so simple and yet so very good! It's a new spin on an old favorite of mine and the best squash 'casserole' i've ever had! Thank you!

Awesome recipe! I had a friend come back the next day for leftovers! Will try this one again.

I'm only giving it a low rating because of the bread crumbs. It would have been much better with buttery crackers.

Delicious! I usually make my squash casserole with a cheese (like asiago), but decided to try this one instead. I was not disappointed - will make again. I just realized on re-reading this recipe that I did not add the 1/2 cup breadcrumbs to the squash - I only sprinkled italian breadcrumbs and butter over the top. I didn't miss the other breadcrumbs.

great recipe!!!

I cut the squash and onions in rings and sautéed them until just fork tender and I did not mash them up . Other than that, I followed the recipe. DELICOUS! Next time I will make it with yellow & zucchini squash.

Great! Used italian breadcrumbs. Sauteed squash and onions in olive oil until tender. Baked for 30 minutes at 350

My family loved this recipe. I think next time I will cut down on the butter.

Instead of bread crumbs I used crushed garlic croutons. Gives it a little more taste and spice. Awesome recipe and so good!

I wish I'd trusted my instinct to not add sugar, but I hate it when people don't follow a recipe exactly and then complain. Anyway, in my opinion, there's no place for sugar in a recipe like this. I didn't even add a full tablespoon, and it was still too sweet. My kids thought it tasted like creamed corn (which they don't like). I'm actually pretty bummed out that all my fresh garden squash went into this recipe, and now no one will eat it. I'd make it again, but I would definitely omit the sugar entirely.

I liked it but the rest of the house are not squash eaters

I followed the recipe and my wife said that's a dish for company! We would definitely serve it again.

I used plain panko bread crumbs for the topping and seasoned bread crumbs for the middle. I did not boil the squash, instead stir fried it with the onion and it wasn't limp. Good, yummy stuff here.

Delicious! Easy to make. Tastes like Boston Market squash casserole! Will make this for Thanksgiving! I make with zucchini or yellow squash, or combo of both... I am actually going to try this with eggplant next time! Our new favorite side dish!

New recipe for my box. I substituted leek for the onions

Excellent recipe; didn't need sugar or pepper. Cheese on top makes it extra good.

Very traditional southern recipe...throw in some sliced zucchini with the yellow squash for a pretty twist. Delicious!