Old Time Squash Casserole
A cheesy savory squash casserole perfect for your Thanksgiving table, any holiday or a great weekend meal.
Prep Time20 minutes mins
Cook Time1 hour hr 5 minutes mins
Inactive Time40 minutes mins
Total Time2 hours hrs 5 minutes mins
Course: Side Dishes
Cuisine: American
Keyword: casserole, cheese, cracker crumbs, savory, squash
Servings: 8
Calories: 219kcal
- 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
- 4 Tbsp. butter divided
- 1 cup grated cheddar cheese
- 1/2 cup cracker crumbs divided
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 2 Tbsp 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 uncovered for 30-35 min. or until bubbly and browned.
Serving: 1 | Calories: 219kcal | Carbohydrates: 10g | Protein: 7g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 504mg | Fiber: 2g | Sugar: 5g