READY IN 45 mins

Aunt Fanny's Squash

Read Reviews (5)

"I have no idea who Aunt Fanny is, but this recipe was passed down by my grandmother. This squash casserole has always been a family favorite, and it's not too heavy." — KC1126

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart microwave-safe baking dish with a cover.
Spread the squash and onion slices in the baking dish, dot with 1/4 cup of butter cut into chunks, cover the dish, and microwave on High 5 to 7 minutes, or until the vegetables are steaming hot and tender.
In a bowl, whisk together milk and cornstarch until smooth, and stir in the beaten eggs, salt, and pepper. Pour the milk mixture over the squash and onions.
Melt 1/4 cup butter.
Sprinkle the corn flakes cereal evenly over the top of the casserole, drizzle with the melted butter, and bake in preheated oven for 25 to 30 minutes, until the cereal topping is golden and crisp.

Kitchen-Friendly View

PREP 15 mins
COOK 30 mins
READY IN 45 mins

Reviews More Reviews

Jan 07, 2010

I believe the reason I didn't like this as much as I should is the preparation of the squash. After we tried it from the recipe, I took the leftovers and cut up the squah and onion, added another beaten egg with more pepper and baked it more. It was less runny. I'll omit the milk next try and see if I get more of a casserole effect.

—ChromeCookie

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Aug 25, 2011

What an awesome recipe to use up that boatload of squash your parents give you - ha! I added some cream of mushroom soup and cheese, mainly because I wanted to stretch it out to feed a crowd. I also sprinkled it with paprika when it came out to make it pretty. I reduced the milk a bit, I think, as I was just eyeballing it, but that's what great about this recipe. It's eyballity (it also inspires completely fictional words.) Overall a good recipe - will make again. Thanks!

—Nashville Nosher

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6 Ratings

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Nov 25, 2009

Family favorite for almost 40 years. My parents always made this at the holidays. As kids, we never even knew it was squash...we just knew we loved it! We used saltine crackers instead of corn flakes and added our sugar in the recipe. Very light for a casserole.....my favorite! The first to go always!!

—luvleigh

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Aug 04, 2009

I'm not a big fan of squash and this is very squash tasting. I do like the egg in the mixture.

—Chriss Menna

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Jul 07, 2011

I tried this recipe; everyone loved it! Very easy to make & a great way to use up fresh squash. I didn't have corn flakes on hand, so I used seasoned bread crumbs in it's place. Very tasty!!!

—Brandy Lynn

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Nutrition

Calories
259 kcal
13%

Carbohydrates
21 g
7%

Cholesterol
114 mg
38%

Fat
18.2 g
28%

Fiber
3 g
12%

Protein
5.7 g
11%

Sodium
279 mg
11%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Aunt Fanny's Squash

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 259
Calories from Fat: 163

% Daily Value *
Total Fat 18.2g 28 %
Saturated Fat 10.7g 54 %
Cholesterol 114mg 38 %
Sodium 279mg 11 %
Potassium 393mg 11 %
Total Carbohydrates 21g 7 %
Dietary Fiber 3g 12 %
Protein 5.7g 11 %
Sugars 7g
Vitamin A 21 %
Vitamin C 22 %
Calcium 11 %
Iron 37 %
Thiamin 23 %
Niacin 32 %
Vitamin B6 34 %
Magnesium 12 %
Folate 51 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.