New this month
Get the Allrecipes magazine just $7.99
Southern Baked Yellow Squash 16

Southern Baked Yellow Squash

Melissa Hamilton

"I coaxed this easy (and forgiving) recipe from its maker after tasting it at a pot luck, and was surprised by its simplicity. Just a few ingredients make a delicious summer side dish for anything barbecued, grilled, or smoked - especially if the squash is home grown!"
Added to shopping list. Go to shopping list.


1 h 35 m servings 162 cals
Serving size has been adjusted!
Original recipe yields 10 servings


  • Calories:
  • 162 kcal
  • 8%
  • Fat:
  • 11 g
  • 17%
  • Carbs:
  • 13.5g
  • 4%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 374 mg
  • 15%

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.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
  2. Place the squash in a large saucepan, cover with water, and boil until soft, about 15 minutes. Drain the squash well, place in a large mixing bowl, and mash until slightly chunky. Stir in 1/2 cup of bread crumbs, onion, eggs, 1/4 cup of butter, sugar, salt, and pepper until thoroughly combined, and spread mixture into the prepared baking dish. Drizzle the top of the casserole with 1/4 cup melted butter, and sprinkle 1/4 cup bread crumbs over the butter.
  3. Bake in the preheated oven until the casserole is cooked through and the top is golden brown, about 1 hour.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 159
  1. 198 Ratings

Most helpful positive review

Cooked the onion with the squash. I used Ritz crackers instead of bread crumbs. This is really rich so the second time I made it I halved the butter that's mixed into the topping. Everybody a...

Most helpful critical review

Not bad, but quite bland and boring. I'd rather eat just boiled (or steamed) squash with butter than bother with this recipe. I'll stick with the fabulous Yellow Squash Casserole recipe when I w...

Most helpful
Most positive
Least positive

Cooked the onion with the squash. I used Ritz crackers instead of bread crumbs. This is really rich so the second time I made it I halved the butter that's mixed into the topping. Everybody a...

Very good. However, squash has so much water in it already, I would never dilute the flavor by boiling. Simply saute the onions in the butter, add the squash, put a lid on it until its own liq...

Good. First squash casserole recipe I've seen without cheese. Next time will boil the squash for a shorter period of time and use a lot less butter for the topping. Baked this in convection o...

I added some Parmesan cheese on top also---yummy

I also used seasoned breadcrumbs because that was all I had, and I also did 3 yellow squash and 3 zucchini. I really think this is such a great recipe that even having to make a couple of change...

This was fantastic! I did tweak it just a tad for our own tastes. We grew our own squash and used that. I used plain whole wheat bread crumbs and added about 1 tbs. Italian seasoning to it. ...

This is a great recipe! Instead of dry bread crumbs I used progresso garlic & herb bread crumbs and it gave it a little kick!

I never eat squash but I grew some in my garden so I gave this recipie a shot....WOW am I glad I did. This was so good I am on my 3rd batch this month. I did not have any bread crumbs so I bro...

Wow! This is amazing! I wanted to eat it while I was mixing it because it smelled so I have made this twice in the last couple of days and it has been great both times. It reminds me...

Other stories that may interest you