Best 9 Granny Anns Squash Casserole Recipes

NANA'S SQUASH CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a medium baking dish.
• Place squash in a pot with enough water to cover. Bring to a boil and cook 5 minutes, or until tender; drain.
• In a bowl, mix cooked squash, cornbread, onion, celery, sugar, egg, soup, margarine, and 1/2 cup cheese. Season with sage, salt, and pepper. Transfer to the prepared baking dish.
• Bake 45 minutes in the preheated oven. Top with remaining cheese, and continue cooking 15 minutes, or until cheese is melted and bubbly.

GRAN'S SQUASH CASSEROLE

Steps:

• Boil squash for 20 to 30 mins or until soft, you can also steam it.
• Stir together everything together and pour into glass casserole dish sprayed with Pam.
• Bake @ 350 for 30mins.

GRANNY'S SQUASH CASSEROLE

Steps:

• Place chicken broth, squash and onions in saucepan.
• Simmer until veggies are tender, about 15 minutes.
• Add remaining ingredients except ½ of stuffing mix.
• Pour into 2 or 3 quart greased casserole dish.
• Top with remaining stuffing mix.
• Bake at 350 degrees for 30-40 minutes until bubbly and light brown.

GRANDMA'S SQUASH CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
• Bring a large pot of lightly salted water to a boil. Add squash and onion, reduce heat to medium, and cook until tender, 8 to 10 minutes. Drain all but 1 inch of the liquid and set the pot aside to cool for 20 minutes.
• Add eggs to the squash-onion mixture and beat with an electric mixer until well combined. Stir in 1/2 of the Cheddar cheese and all but 1/4 cup of the stuffing mix. Transfer mixture to the prepared casserole. Top with remaining cheese and stuffing.
• Bake in the preheated oven until bubbly, 30 to 45 minutes.

AUNT FANNIE'S SUMMER SQUASH CASSEROLE

Steps:

• Wash squash, cut in half lengthwise, then in 1/4-inch slices.
• Combine with chopped onion and cook in water to barely cover until both are tender.
• Drain thoroughly, pressing out excess water with back of spoon.
• Mash squash and onion with potato masher.
• Mix with half the butter, the cracker crumbs, eggs, sugar, to taste, salt and pepper.
• Pour into greased casserole dish.
• Pour remaining butter on top and sprinkle with additional cracker crumbs.
• Bake at 375F for 45-60 minutes, or until top is golden brown and bubbly.
• NOTE: This recipe is from a restaurant in Smyrna, Georgia called Aunt Fannie's Cabin.
• Aunt Fannie was a freed slave of an old Georgia family who remained with the family until her death.
• The menu at the Cabin represented many of the dishes that Aunt Fannie prepared for the family.

GRANNY'S SQUASH CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a pot of salted water to a boil. Add squash and onion; cook until tender but still firm. Drain.
• In a large bowl, mix the squash, onion, cream of chicken soup, sour cream, butter, grated carrots, Cheddar cheese, pimento peppers, salt and pepper.
• Pour mixture into a medium baking dish and sprinkle the top with the Italian-style salad dressing mix.
• Bake at 350 degrees F (175 degrees C) for 45 minutes.

GRANNY'S SQUASH CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a pot of salted water to a boil. Add squash and onion; cook until tender but still firm. Drain.
• In a large bowl, mix the squash, onion, cream of chicken soup, sour cream, butter, grated carrots, Cheddar cheese, pimento peppers, salt and pepper.
• Pour mixture into a medium baking dish and sprinkle the top with the Italian-style salad dressing mix.
• Bake at 350 degrees F (175 degrees C) for 45 minutes.

GRANDMA'S SQUASH CASSEROLE

Steps:

• Cook squash & onion until tender. Drain well. Add butter, sugar, cheese, salt & pepper.
• Place squash mixture & cracker crumbs in 2 or 3 layers and dot with butter, ending with layer of crackers on top. Pour milk over all.
• Bake in 350°F oven for 30 minutes.

GRANNY'S SQUASH CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a pot of salted water to a boil. Add squash and onion; cook until tender but still firm. Drain.
• In a large bowl, mix the squash, onion, cream of chicken soup, sour cream, butter, grated carrots, Cheddar cheese, pimento peppers, salt and pepper.
• Pour mixture into a medium baking dish and sprinkle the top with the Italian-style salad dressing mix.
• Bake at 350 degrees F (175 degrees C) for 45 minutes.