Nana's Squash Casserole Recipe -
Nana's Squash Casserole Recipe
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Nana's Squash Casserole

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"An excellent, cheesy dish, especially around the holidays! My grandmother makes this for me every time I come see her because she knows it's my favorite!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    30 mins
  • COOK

    1 hr

    1 hr 30 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a medium baking dish.
  2. Place squash in a pot with enough water to cover. Bring to a boil and cook 5 minutes, or until tender; drain.
  3. In a bowl, mix cooked squash, cornbread, onion, celery, sugar, egg, soup, margarine, and 1/2 cup cheese. Season with sage, salt, and pepper. Transfer to the prepared baking dish.
  4. Bake 45 minutes in the preheated oven. Top with remaining cheese, and continue cooking 15 minutes, or until cheese is melted and bubbly.
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Reviews More Reviews

Most Helpful Positive Review
Dec 10, 2007

I don't know why I said chopped squash... I meant cooked. Anyhow, you can use 3 cups of squash if desired. I found it does help to use a little more than 2 cups. Also, yes, you can sustitute butter and margarine out, AND cut back slightly if you choose. I add more cheese than the recipe calls for as well. The only other thing I wanted to say.... someone said they cut out the sugar. It's only a SMALL amount, and the sugar helps the flavor come out in the dish. Anytime you add sugar to a salty dish, it helps accentuate the flavor of your meal. I learned this from my grandmother as well. :) I hope I helped fix my recipe... there's no edit button. haha. Thank you for the wonderful reviews! Alyssa

Most Helpful Critical Review
Mar 14, 2007

As my husband said, this was much nicer than he would have initially thought, especially given that he does not really like squash. It had a lovely texture to it and was a warm and yummy side dish. This was a bit more complicated than I would like for a weekday meal-cutting and dicing and a 1 hour bake time involved. We did have one fairly big change to the recipe -not sure if it changed it much but (being in Canada) cornbread was not easily available so I used fresh white bread diced up and added about 2 tbsp of cornmeal in its place. It whipped up nicely and once the egg and soup mix were added, the squash blended in nicely. The only other comment I would make is that I don't think the cheese was necessary as the side and top was a crispy brown and could have stood alone. Cutting the cheese would have cut the calories drastically -this being a side dish and the vegetable portion of our meal.

Jun 15, 2007

We have taken this recipe for our squash casserole and have thrown out the one we had. It is really delicious. I usually don't make changes but due to the time I had and the ingredients on hand I altered it a bit. I used 3 cups squash and some carrots (steamed all veggies)just because we like lots of veggies. I also used one box of cornbread stuffing mix (house brand ok) with the seasonings already in it then omitted the sage and salt and pepper. I cut the margarine to 1/4 cup because we didn't need the extra fat. I followed everything else and it was fantastic. This is a real keeper.

Nov 20, 2006

Very good, quick and easy...

Jul 16, 2011

I used Cream of Mushroom soup, only about 3 tablespoons of butter and no celery at all (I didn't have any celery) and it was delicious. I used more than a half cup of cheese in it as well and I'm glad that I did. I noticed someone else left out the cheese and replaced the cornbread with regular white bread and gave the recipe a 3 star rating. You can't change up the entire recipe and then say you didn't really like it, it's just not fair to the person who posted the recipe in the first place.

Nov 27, 2006

My mom said she would love me to cook this for her so she could try it and see if it is as good as they say it is!!! maybe theyre right or maybe my mom will get mad and throw it away!! ;)

Aug 18, 2008

MMMMMMMM so good. I subbed a box of the "store brand" cornbread stuffing for the cornbread, as that was all I had on hand, so I left out the salt. I also halfed the amount of butter, and added extra cheese. Very small adjustments that were made, and I must say this was so good. I served it with ham, and it went perfectly, but I liked the casserole better than my ham(LOL). Thanks so much for a great recipe! It's a keeper!

Aug 06, 2013

We really enjoyed this. It did remind me of Thanksgiving. I didn't measure the squash, cornbread, onion or celery. I ended up using two small sized squash that I cubed and microwaved briefly in water to soften. I used a 10 oz can of cream of chicken soup and did not add the margarine. I made my own cornbread using Grandmother's Buttermilk Cornbread recipe here on AR and then used the same pan to bake this recipe. I think I would add more squash and less cornbread next time but I definitely will be making this again. I wish I had fresh yellow squash at Thanksgiving!


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  • Calories
  • 422 kcal
  • 21%
  • Carbohydrates
  • 26 g
  • 8%
  • Cholesterol
  • 75 mg
  • 25%
  • Fat
  • 30.5 g
  • 47%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 11.8 g
  • 24%
  • Sodium
  • 1178 mg
  • 47%

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

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