Nana's Squash Casserole

Nana's Squash Casserole

Alyssa

"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

1 h 30 m servings 422 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 422 kcal
  • 21%
  • Fat:
  • 30.5 g
  • 47%
  • Carbs:
  • 26g
  • 8%
  • Protein:
  • 11.8 g
  • 24%
  • Cholesterol:
  • 75 mg
  • 25%
  • Sodium:
  • 1178 mg
  • 47%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  • Prep

  • Cook

  • Ready In

  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

Read all reviews 39
  1. 47 Ratings

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Most helpful positive review

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 but...

Most helpful critical review

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 di...

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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 but...

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 han...

Very good, quick and easy...

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'...

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 di...

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!! ;)

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...

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 ...

Extremely good recipe! It was loved by all. It's definitely a keeper. Maybe use a little less to half the amount of butter. I doubled the recipe and I'm sure the small amount of leftovers will b...

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