Southern Squash Casserole Recipe
Squash Casserole – squash, peppers, onions, cheese – a family tradition at Thanksgiving! Can make ahead of time and refrigerate until ready to bake.
Thanksgiving is rapidly approaching. I can’t believe it! We’ve been on vacation the past few years, but are staying home for the holiday this year. I’ve been planning our Thanksgiving menu, and this Squash Casserole is definitely going to be on the table. My mom makes this every year, but this was my first time trying it on my own. It was great and really easy to make.
This is a side dish that could be make the day before and stored in the refrigerator until you are ready to bake it. It is baked in a 9×9-inch dish, so it doesn’t take up a lot of room in the oven. You will have plenty of space to bake other side dishes and the big bird!
Squash Casserole
serves 6
(Printable Recipe)
- 2 – 2 ½ lb yellow squash, chopped
- 4 Tbsp butter
- 1 small onion, chopped
- 1 small green pepper, chopped
- ½ cup mayonnaise
- 1 egg
- 4 tsp sugar
- 1 tsp salt
- ½ tsp black pepper
- ½ cup shredded cheddar cheese
- ½ cup bread crumbs
Preheat oven to 350 degrees.
In a large skillet, cook squash, onion and green pepper in butter until soft. Pour cooked squash mixture in a large bowl and allow to cool for 10 minutes. Add mayonnaise, egg, sugar, salt, pepper and half of cheese and half of bread crumbs. Stir to combine.
Pour mixture into a 9×9-inch baking pan lightly sprayed with cooking spray. Top with remaining cheese and bread crumbs. (Can be refrigerated at this point)
Bake for 40 minutes.
We're back to a family of 2 (empty-nesters:) Do you think I can make this and split it into 2 smaller pans so I can freeze one and use later?
I think that would be fine. Enjoy!
this looks good!
A lovely casserole for the holiday table. Catherine