Southern Squash Casserole Recipe

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 10 servings
Calories: 261kcal
Author: Olives-n-Okra
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  • 5 pounds yellow crookneck squash
  • 1 medium sweet onion
  • 2 cups bread crumbs
  • 2 eggs slightly beaten
  • ½ cup unsalted butter
  • ¼ cup granulated sugar
  • Salt and pepper
  • 2 tablespoons breadcrumbs


  • Wash squash and trim ends. Cut into several pieces. Peel and slice onion. Bring a generously salted pot of water to a boil. Add squash and onion and return to a boil, reduce heat, and simmer. Cook until squash is tender. Drain well.
  • In a large bowl, add squash and onion and mash. Stir in breadcrumbs, butter, sugar, and add salt and pepper to taste. Stir in eggs.
  • Pour mixture into a lightly greased 3-quart casserole. Top with remaining breadcrumbs. Bake at 350°F until golden brown, about 40 minutes.


Serving: 286g | Calories: 261kcal | Carbohydrates: 30.6g | Protein: 7.1g | Fat: 11.3g | Saturated Fat: 6.4g | Cholesterol: 57mg | Sodium: 357mg | Fiber: 4g | Sugar: 9.7g