Old Time Squash Casserole
I have a gorgeous Old Time Squash Casserole for you for your Thanksgiving or holiday table. This is a side dish that I loved the second I tried it with its cheesy interior and buttery cracker topping.
This year I have been experimenting with different squash ever since we did Squash Fest for #SundaySupper. I am in love with the Red Kuri squash. There are loads of different squash out there so substitute your favorite.
I have always made a sweet squash dish with acorn, like this one, Acorn Squash with Cinnamon and Cranberries but I really like this casserole as it is cheesy and creamy instead of the usual sweet casserole.
This post has been updated from the original with new pictures.
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There are several side dishes that are perfect for Thanksgiving and other holidays. With the holidays fast approaching, now is the time to start your planning.
One of our favorite side dishes at any Thanksgiving table is this delicious Old Time Squash Casserole recipe. This savory casserole dish can be made with summer squash, butternut squash or even spaghetti squash.
No matter what your squash preference, this delicious combination of cheddar cheese, crushed crackers, melted butter and more, make up the perfect side dish.
I really liked this recipe because it is savory. It is light and fluffy with a hint only of garlic and onion. The delicious cheddar cheese shines through and goes so nicely with the squash.
Enjoy this recipe for your Thanksgiving or holidays!! I am honored to have been chosen for this recipe to be one of The Ten Best Family Food Blogs from AllFreeCasseroleRecipes!! Now that is pretty cool!!
How Do You Make Squash Casserole?
Simple ingredients but a fantastic result. Most of these you will have at home already except maybe the squash. I do suggest to use a nice buttery cracker like a Ritz cracker. They make for a nice topping.
- Red kuri squash or your favorite squash
- Evaporated milk
- Cheddar cheese
- Cracker crumbs
In a large pot add the squash, garlic, onion, salt, and water to cover and bring to a boil. Cover the pot and simmer for 20-30 min. until the squash is tender. Remove from heat and drain.
Preheat the oven to 350F and lightly grease a baking dish. Mash the hot squash with the butter in a large bowl. Beat the eggs with the evaporated milk.
Beat the eggs and evaporated milk into the squash. Reserve 3 Tbsp. of cheddar cheese. Add the rest of the cheddar cheese and 1/4 cup of the crackers and place in the prepared baking dish.
Melt the last of the 2 Tbsp. of butter and mix with the remaining 1/4 cup of cracker crumbs and 3 Tbsp. of cheese.
Sprinkle the butter, cracker and cheese mixture on top of the squash. Bake for 30-35 min. or until bubbly and browned.
What Type of Squash Should I Use?
When you are making a squash casserole, you are going to want to make sure that you find the type of squash that works best for your family.
There are several different squashes to choose from, as well as several flavor combinations you can use. If you are looking for a sweet squash casserole recipe, those are usually made with ingredients like marshmallows, brown sugar and even cinnamon.
There are savory squash mixtures out there too, using ingredients such as onions, garlic, and cheese like this recipe. Squash and onions go so well together.
Depending on what flavor profile you choose for your squash casserole, there are several ways to put together a delicious and easy baked squash casserole this year.
This Old-Time Squash Casserole recipe has been a family favorite on our Thanksgiving table for years and we hope it will become a family favorite for you as well.
Try this casserole on for size, it is easy enough for any weekend meal to make too.
What Meat Goes with Squash Casserole?
This savory squash casserole goes with any type of meat. If the casserole was sweet you are more limited I think to keep it with turkey, pork and ham but because this is a savory squash casserole it will go with anything including beef or bison.
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Old Time Squash Casserole Recipe
- 2 lbs. red kuri squash or your favorite squash, peeled, seeded and cut into 1" cubes
- 1 clove garlic, minced
- 2/3 cup onion, diced
- 1/4 cup evaporated milk
- 2 eggs
- 1 tsp. salt
- 1/2 cup water
- 4 Tbsp. butter, divided
- 1 cup grated cheddar cheese
- 1/2 cup cracker crumbs, divided
- 2 Tbsp. melted butter
Butter a 2-3 quart casserole and set aside. In a large pot add the squash, garlic, onion, salt and water to cover and bring to a boil. Cover the pot and simmer for 20-30 min. until the squash is tender. Remove from heat and drain.
Preheat the oven to 350F. Mash the hot squash with the butter. Beat the eggs with the evaporated milk and beat into the squash. Reserve 3 Tbsp. of cheddar cheese. Add the rest of the cheddar cheese and 1/4 cup of the crackers. Place into the prepared dish.
Melt the last of the 2 Tbsp. of butter and mix with the remaining 1/4 cup of crackers and 3 Tbsp. of cheese. Sprinkle on top of the squash. Bake for 30-35 min. or until bubbly and browned.
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Corning Ware French White Oval Individual Casserole/No Lid (16 Oz / 475 mL) (F-15-B)
Amount Per Serving:Calories: 219Total Fat: 17gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 86mgSodium: 504mgCarbohydrates: 10gFiber: 2gSugar: 5gProtein: 7g
Recipe calculation was provided by Nutritionix and is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.