Best Grannys Squash Casserole Recipes

Old-School Squash Casserole Recipe image

Provided by Paige Grandjean

Time 1h5m

Number Of Ingredients 13

6 tablespoons unsalted butter, divided
3 pounds yellow squash, sliced ¼-inch thick (from 5 medium squash)
1 medium-size yellow onion, chopped (about 1 ½ cups)
2 teaspoons kosher salt, divided
2 large eggs, lightly beaten
1 (8-oz.) container sour cream
4 ounces sharp Cheddar cheese, shredded (about 1 cup)
2 ounces Swiss cheese, shredded (about ½ cup)
½ cup mayonnaise
2 teaspoons chopped fresh thyme
½ teaspoon black pepper
2 sleeves round buttery crackers (such as Ritz), coarsely crushed
1 ounce Parmesan cheese, shredded (about ¼ cup)

Steps:

Preheat oven to 350°F. Melt 3 tablespoons of the butter in a large skillet over medium-high. Add squash, onion, and 1 teaspoon of the salt; cook, stirring often, until center of squash is just tender and liquid has evaporated, about 10 minutes. Transfer mixture to a colander set over a bowl. Drain 5 minutes; discard any liquid.
Stir together eggs, sour cream, Cheddar and Swiss cheeses, mayonnaise, thyme, pepper, and remaining 1 teaspoon salt in a large bowl. Gently fold in squash mixture. Spoon into a lightly greased 11- x 7-inch (2-quart) baking dish.
Microwave remaining 3 tablespoons butter in a medium-size microwavable bowl on HIGH until melted, about 25 seconds. Toss together crackers, Parmesan cheese, and melted butter until combined; sprinkle over casserole. Bake in preheated oven until golden brown, about 20 minutes.

Granny Ann's Squash Casserole image

Provided by Beverly Griswold

Time 1h

Number Of Ingredients 8

6-to-8 medium yellow squash (sliced ~1/2" thick)
1 medium white onion (chopped)
1 pkg shredded carrots (8-10 ounces)
1 can(s) cream of chicken soup
1 c sour cream
1 pkg shredded sharp cheddar (16 ounces or more)
1 bag(s) herb seasoned stuffing (not cubed!)
1 stick unsalted butter

Steps:

1. Using a large pot with enough salted water to cover, bring squash, onion, & carrots to a boil. Simmer until squash is tender. (Don't let squash get mushy.) Drain all very well using a large colander.
2. Transfer squash mixture either back to empty pot or a large mixing bowl. Add cream of chicken soup, sour cream, & shredded cheese, and stir until well combined. You cheese lovers out there can add more shredded cheese here. I like sharp cheddar, but you can vary here as you desire.
3. Squash can get watery when cooked, so I like to stir in about a heaping cup (or so) of the herb stuffing to absorb some of the "juiciness". It also adds flavor to the mixture. (My sister sometimes adds a beaten egg to hold it all together, but I haven't found it necessary.)
4. Melt your stick of butter in a saucepan and add the remainder of the bag of stuffing mix. Stir until the butter evenly coats the stuffing.
5. Spread squash mixture into a greased 2-Qt. casserole dish and top with buttered stuffing mix. Bake at 350 degrees for 25-30 minutes, until bubbly and top is lightly browned. Remove from oven and enjoy! Serves a crowd--especially if you added larger amounts of squash, cheese, or stuffing.

Granny's Squash Casserole image

Provided by debbies dishes

Categories Vegetable

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 10

3 lbs yellow squash, sliced
1 teaspoon salt
1 teaspoon pepper
1/2 cup butter, melted
1 -8 ounce sour cream
1 (10 1/2 ounce) can cream of mushroom soup
1 cup onion, chopped
1 (8 ounce) package cornbread herb stuffing mix, divided in half
1/2 cup carrot, shredded
1 1/2 cups chicken broth