"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
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yellow squash, thinly sliced
sweet onion, thinly sliced
butter, cut into small chunks
salt and pepper to taste
corn flakes cereal, coarsely crushed
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.
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!
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!!
I'm not a big fan of squash and this is very squash tasting. I do like the egg in the mixture.
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!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Aunt Fanny's Squash
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 163
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