Best 4 Moms Squash Casserole Recipes

If you're looking for a comforting and creamy dish that will bring back memories of home, look no further than Mom's Squash Casserole. This classic recipe delivers a perfect balance of flavors and textures, making it an ideal side dish for any occasion. The combination of rich, cheesy goodness and tender squash creates a dish that will be a hit with the entire family. Whether you're serving it as a holiday staple or as a weeknight comfort food, Mom's Squash Casserole is sure to become a beloved dish in your household.

Check out the recipes below so you can choose the best recipe for yourself!

MAMA'S SUMMER SQUASH CASSEROLE

Mama's Summer Squash Casserole image

This is a wonderful, cheese-enhanced squash casserole that my husband makes from memory of his mother's recipe.

Provided by Northerngirl

Categories Side Dish Vegetables Squash Summer Squash

Time 1h

Yield 6

Number Of Ingredients 6

Ingredients

8 yellow summer squash, thinly sliced
1 small yellow onion, thinly sliced
1 egg, lightly beaten
1 cup low-fat sour cream
1 sleeve buttery round crackers (such as Ritz®), crushed, divided
2 cups shredded sharp Cheddar cheese, divided

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 1-quart casserole dish.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add squash and onion, cover, and steam until squash is tender and easily mashed with a fork, 10 to 15 minutes.
Whisk egg and sour cream together in the prepared casserole dish; add squash, onions, 2/3 the crackers, and 2/3 the Cheddar cheese. Stir with a fork. Cover the squash mixture with remaining Cheddar cheese and crackers.
Bake in the preheated oven until cheese is melted and crackers are lightly browned, about 30 minutes.

Nutrition Facts : Calories 369 calories, Carbohydrate 24.9 g, Cholesterol 86.3 mg, Fat 24 g, Fiber 5.5 g, Protein 15.3 g, SaturatedFat 12.4 g, Sodium 438.8 mg, Sugar 1.9 g

MOM'S SQUASH CASSEROLE

Mom's Squash Casserole image

A delicious way to use squash. Great as a covered dish for parties.

Provided by JTJW2277

Categories Side Dish Vegetables Squash Summer Squash

Time 1h20m

Yield 6

Number Of Ingredients 6

Ingredients

2 pounds yellow squash, chopped
1 onion, chopped
1 (10.75 ounce) can condensed cream of mushroom soup
2 cups shredded Cheddar cheese
2 eggs, beaten
1 ½ cups seasoned croutons

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of salted water to a boil. Add squash and onion and cook until tender but still firm, about 15 minutes. Drain and transfer to a 2 quart casserole dish.
In a medium bowl combine soup, cheese and eggs. Mix well and pour into dish with squash.
Bake in preheated oven for 25 minutes. Remove from oven and sprinkle croutons on top. Return to oven and bake for 20 minutes more.

Nutrition Facts : Calories 303.7 calories, Carbohydrate 18.8 g, Cholesterol 102.2 mg, Fat 19.5 g, Fiber 2.9 g, Protein 15 g, SaturatedFat 9.8 g, Sodium 711 mg, Sugar 6.3 g

MOMS YELLOW SQUASH CASSEROLE

Moms Yellow Squash Casserole image

This is THE best recipe for squash casserole. Mom only makes it once a year for Thanksgiving but I manage to beg her to make it for my birthday as well! I could live on this stuff!

Provided by Ang11002

Categories One Dish Meal

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 lb yellow squash
1 small white onion, chopped
1 (6 ounce) box chicken stove top stuffing mix
1 (10 ounce) can cream of mushroom soup
8 ounces sour cream
1 1/2 cups four-cheese Mexican blend cheese

Steps:

Cook squash until tender, drain and mash.
Add onion, stove top, mushroom soup, sour cream and mix well in a large casserole dish.
Top with cheese and bake at 350 for 30 minutes or until cheese has totally melted.

MOM'S SQUASH CASSEROLE

Mom's Squash Casserole image

Make and share this Mom's Squash Casserole recipe from Food.com.

Provided by tofoo

Categories Vegetable

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

2 lbs yellow squash, sliced
1 medium onion
1 tablespoon butter
1 tablespoon melted butter
1 cup pepperidge farms herb seasoned dry bread crumb

Steps:

Slice squash and place in large pot. Quarter and slice onion and place in pot with squash. Add enough water to pot to just cover squash and bring to a boil. Lower heat and simmer for about 15 minutes or until squash are tender.
Drain squash and onions well and place in large, shallow casserole dish. Dot with one tablespoon of butter and mash slightly with fork until there are no more whole slices of squash in dish.
Drizzle one tablespoon melted butter over breadcrumbs and spread evenly over casserole.
Bake in 250 degree oven for about 20 minutes or until breadcrumbs are browned.

Nutrition Facts : Calories 202.4, Fat 7.7, SaturatedFat 4.1, Cholesterol 15.6, Sodium 585.1, Carbohydrate 28.6, Fiber 3.6, Sugar 5.6, Protein 6.4

Tips:

For the best flavor, use fresh, ripe butternut squash. Look for a squash that is firm to the touch and has a deep orange color.
To easily peel the butternut squash, use a vegetable peeler or a sharp knife. Start at the top of the squash and work your way down, following the curves of the squash.
If you don't have time to peel the butternut squash, you can also cook it unpeeled. Just be sure to remove the seeds and stringy flesh before cooking.
Butternut squash can be cooked in a variety of ways, including roasting, baking, steaming, and microwaving.
When baking butternut squash, prick the skin with a fork before roasting. This will help the squash cook evenly and prevent it from bursting.
Butternut squash can be used in a variety of dishes, including soups, stews, casseroles, and salads.
Butternut squash is a good source of vitamins A, C, and potassium. It is also a good source of fiber.

Conclusion:

Butternut squash is a versatile and delicious vegetable that can be used in a variety of dishes. With its sweet, nutty flavor and creamy texture, butternut squash is a great addition to any meal.