Best 6 Squash Casserole Grandmas Way Recipes

Are you looking for a delicious and comforting dish that reminds you of Grandma's cooking? Look no further than the classic squash casserole. This beloved side dish is a staple at family gatherings and potlucks, and for good reason. With its creamy, cheesy filling and crispy topping, it's a dish that everyone will love. While there are many different ways to make squash casserole, Grandma's way is always the best. Her recipe has been passed down through generations, and it's sure to become a favorite in your family as well.

Here are our top 6 tried and tested recipes!

GRANDMA'S SQUASH CASSEROLE

Grandma's Squash Casserole image

Old family recipe for a cheesy squash casserole made with stuffing.

Provided by jkpatrick

Categories Side Dish Vegetables Squash Summer Squash

Time 1h30m

Yield 12

Number Of Ingredients 6

Ingredients

nonstick cooking spray
10 medium yellow squash, sliced, or more to taste
1 medium onion, thinly sliced
2 large eggs
2 cups shredded sharp Cheddar cheese, or more to taste
1 (6 ounce) package stuffing mix (such as Kraft® Stove Top®)

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.

Nutrition Facts : Calories 172.5 calories, Carbohydrate 17.4 g, Cholesterol 50.9 mg, Fat 7.9 g, Fiber 2.4 g, Protein 9.4 g, SaturatedFat 4.4 g, Sodium 357.5 mg, Sugar 5.3 g

GRANNY'S SQUASH CASSEROLE

Granny's Squash Casserole image

Another Squash Casserole. This is the one we have used for 4 generations. Need I say more? Always a favorite.

Provided by debbies dishes

Categories Vegetable

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

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

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 WILLIAMS'S SQUASH PIE

Grandma Williams's Squash Pie image

"This year my grandma and I clocked more laughs and tears on the phone than ever. If I had it my way, our chats would happen in person while eating homemade pie or cake, with plenty of grandma hugs for dessert. Her empowering stories about growing up in Fayetteville, NC, make me dream bigger and run toward the work. She still won't video-chat, but this year she went old school by writing and mailing a letter to me. (Thank you, US Postal Service workers!) I wish I could bake one of her famous pies for all of you, especially this lemony custard-like squash pie. Grandma breaks all the rules when she makes it and everything comes out fine!" says Sunny.

Provided by Sunny Anderson

Categories dessert

Time 1h25m

Yield Three 9-inch squash pies

Number Of Ingredients 7

Ingredients

6 medium yellow squash, sliced into 1-inch-thick rounds
1 stick unsalted butter, at room temperature
1/2 cup all-purpose flour
1 cup sugar
1 tablespoon lemon extract
3 large eggs
3 9-inch prepared pie shells, defrosted if frozen, or 3 rounds refrigerated pie dough

Steps:

Put the squash in a large pot and fill with water. Bring to a boil over medium heat and cook until tender, about 20 minutes. Drain in a fine-mesh sieve and press the squash with the back of a spoon to remove the excess water.
Preheat the oven to 350 ̊ F. Transfer the squash to a blender. Add the butter and flour and blend until pureed. Add the sugar, lemon extract and eggs. Blend until smooth. Evenly divide the filling among the pie shells. (If using refrigerated pie dough instead of frozen crusts, ease into three 9-inch pie pans and crimp the edges before filling.)
Bake until the filling is set, 45 minutes to 1 hour. Let the pies cool to room temperature before slicing.

GRANDMA WILLIAMS' SQUASH PIE

Grandma Williams' Squash Pie image

Provided by Food Network

Categories dessert

Time 2h40m

Yield 3 pies

Number Of Ingredients 7

Ingredients

6 medium yellow squash, sliced
1 stick unsalted butter
1/2 cup all-purpose flour
1 cup sugar
1 tablespoon lemon extract
3 eggs
Three 9-inch prepared frozen pie shells, defrosted

Steps:

Put the squash in a large pot and fill with water. Bring to a boil over medium heat and cook until tender, 20 minutes. Drain and press the squash with a spoon to remove any excess water.
Preheat the oven to 350 degrees F.
Transfer the squash to a blender. Add the butter and flour and blend until pureed. Add the sugar, lemon extract and eggs and blend until smooth. Evenly divide the filling among the pie shells.
Bake until the filling is set, 45 minutes to 1 hour. Let the pies cool to room temperature before slicing and serving.

GRANDMA'S SQUASH CASSEROLE

Grandma's Squash Casserole image

Provided by My Food and Family

Categories Recipes

Number Of Ingredients 8

Ingredients

2 pounds yellow squash
1 units onion
0.5 sticks butter
1 tablespoons sugar
0.25 pounds sharp cheese
1 units salt
2 cups cracker crumbs
1 cups milk

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.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

GRAN'S SQUASH CASSEROLE

Gran's Squash Casserole image

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

Provided by Hallsx4

Categories Vegetable

Time 1h15m

Yield 1 2qt casserole dish, 4-6 serving(s)

Number Of Ingredients 7

Ingredients

2 cups cooked yellow squash or 2 cups zuccini squash
2 cups crumbled Ritz crackers
1 chopped yellow onion
2 cups sharp cheddar cheese, grated
2 eggs
3/8 cup butter
salt and pepper

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.

Tips:

Choose the right squash: Use a firm, heavy squash with a deep orange color. This will ensure that the casserole is flavorful and has a smooth texture.
Don't overcook the squash: Cook the squash until it is tender but still slightly firm. Overcooked squash will be mushy and watery.
Use a good-quality cheese: The cheese is one of the main ingredients in this casserole, so it's important to use a good-quality cheese that melts well. Cheddar, Gruyère, and Parmesan are all good choices.
Don't skimp on the spices: The spices in this casserole add a lot of flavor, so don't be afraid to use them generously. Garlic powder, onion powder, paprika, and black pepper are all essential spices for this dish.
Let the casserole rest before serving: This will allow the flavors to meld together and the casserole to set.

Conclusion:

This squash casserole is a delicious and easy-to-make dish that is perfect for a fall or winter meal. It is also a great way to use up leftover squash. With its creamy, cheesy texture and flavorful spices, this casserole is sure to be a hit with your family and friends.