Aunt Fanny's Squash

Aunt Fanny's Squash

5 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Recipe by  KC1126

“I have no idea who Aunt Fanny is, but this recipe was passed down by my grandmother. This squash casserole has always been a family favorite, and it's not too heavy.”

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Adjust Servings

Original recipe yields 6 servings



  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart microwave-safe baking dish with a cover.
  2. Spread the squash and onion slices in the baking dish, dot with 1/4 cup of butter cut into chunks, cover the dish, and microwave on High 5 to 7 minutes, or until the vegetables are steaming hot and tender.
  3. In a bowl, whisk together milk and cornstarch until smooth, and stir in the beaten eggs, salt, and pepper. Pour the milk mixture over the squash and onions.
  4. Melt 1/4 cup butter.
  5. Sprinkle the corn flakes cereal evenly over the top of the casserole, drizzle with the melted butter, and bake in preheated oven for 25 to 30 minutes, until the cereal topping is golden and crisp.

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Reviews (5)

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Paula Coxwell

Paula Coxwell

I believe the reason I didn't like this as much as I should is the preparation of the squash. After we tried it from the recipe, I took the leftovers and cut up the squah and onion, added another beaten egg with more pepper and baked it more. It was less runny. I'll omit the milk next try and see if I get more of a casserole effect.

Nashville Nosher

Nashville Nosher

What an awesome recipe to use up that boatload of squash your parents give you - ha! I added some cream of mushroom soup and cheese, mainly because I wanted to stretch it out to feed a crowd. I also sprinkled it with paprika when it came out to make it pretty. I reduced the milk a bit, I think, as I was just eyeballing it, but that's what great about this recipe. It's eyballity (it also inspires completely fictional words.) Overall a good recipe - will make again. Thanks!



Family favorite for almost 40 years. My parents always made this at the holidays. As kids, we never even knew it was squash...we just knew we loved it! We used saltine crackers instead of corn flakes and added our sugar in the recipe. Very light for a favorite! The first to go always!!

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Amount Per Serving (6 total)

  • Calories
  • 259 cal
  • 13%
  • Fat
  • 18.2 g
  • 28%
  • Carbs
  • 21 g
  • 7%
  • Protein
  • 5.7 g
  • 11%
  • Cholesterol
  • 114 mg
  • 38%
  • Sodium
  • 279 mg
  • 11%

Based on a 2,000 calorie diet



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Super Squash


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FODMAPS Squash Casserole