Squash Casserole I

Squash Casserole I

78 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
Recipe by  Gaye

“Squash casserole that is wonderful! Great side dish for any meal.”

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Adjust Servings

Original recipe yields 8 servings



  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large saucepan over medium heat cover squash with water and cook until tender, about 10 minutes; drain and mash.
  3. To the squash add eggs, margarine, sugar, onion, salt and pepper. Mix well and transfer to a 2 quart casserole dish. Sprinkle bread crumbs on top.
  4. Bake for 20 to 25 minutes.

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Reviews (78)

Rate This Recipe


This is a GREAT recipe! The one thing that I followed from other reviews is to make sure this is drained very well. I ended up mashing the squash in a strainer to get out the excess water in the squash. I also upped the cooking time to about 27 minutes to dry it out a little more. This tastes just like the squash casserole at a local restaurant!



I love the simple taste of yellow squash fresh from the garden, and this recipe lets that taste shine through. I pretty much halved this recipe(altho I used only 1 Tbs. of sugar and a light sprinkling of bread crumbs) and my husband and I ate it all. I heeded prior posts warning of excess moisture by mashing the squash in the collander, and it turned out with a nice texture - moist but not wet.It's a keeper - thanks for the post.

Evelyn R.

Evelyn R.

Great recipe - I steamed my squash and drained it very well. I used 1/4 c. butter instead of margarine. Will make a squash lover out of anyone.

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Amount Per Serving (8 total)

  • Calories
  • 267 cal
  • 13%
  • Fat
  • 13.7 g
  • 21%
  • Carbs
  • 32.1 g
  • 10%
  • Protein
  • 7.2 g
  • 14%
  • Cholesterol
  • 53 mg
  • 18%
  • Sodium
  • 265 mg
  • 11%

Based on a 2,000 calorie diet



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Yellow Squash Casserole


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FODMAPS Squash Casserole