Nana's Squash Casserole

Nana's Squash Casserole

Alyssa 1

"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!"

Ingredients 1 h 30 m {{adjustedServings}} servings 422 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 422 kcal
  • 21%
  • Fat:
  • 30.5 g
  • 47%
  • Carbs:
  • 26g
  • 8%
  • Protein:
  • 11.8 g
  • 24%
  • Cholesterol:
  • 79 mg
  • 26%
  • Sodium:
  • 1178 mg
  • 47%

Based on a 2,000 calorie diet

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  • Prep

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  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a medium baking dish.
  2. Place squash in a pot with enough water to cover. Bring to a boil and cook 5 minutes, or until tender; drain.
  3. 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.
  4. Bake 45 minutes in the preheated oven. Top with remaining cheese, and continue cooking 15 minutes, or until cheese is melted and bubbly.
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Reviews 35

  1. 42 Ratings


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


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.


Very good, quick and easy...