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Squash Casserole I

Squash Casserole I

"Squash casserole that is wonderful! Great side dish for any meal."
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40 m servings 267 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 267 kcal
  • 13%
  • Fat:
  • 13.7 g
  • 21%
  • Carbs:
  • 32.1g
  • 10%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 46 mg
  • 16%
  • Sodium:
  • 265 mg
  • 11%

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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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large saucepan over medium heat cover squash with water and cook until tender, about 10 minutes; drain and mash.
  3. To the squash add eggs, margarine, sugar, onion, salt and pepper. Mix well and transfer to a 2 quart casserole dish. Sprinkle bread crumbs on top.
  4. Bake for 20 to 25 minutes.

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Read all reviews 80
  1. 95 Ratings

Most helpful positive review

This is a GREAT recipe! The one thing that I followed from other reviews is to make sure this is drained very well. I ended up mashing the squash in a strainer to get out the excess water in t...

Most helpful critical review

Perhaps I did something wrong, but this was so watery and bland. I used Progresso bread crumbs and I think I used too many because it was overwhelming. Too bad. I was hoping for a healthy, and...

Most helpful
Most positive
Least positive

This is a GREAT recipe! The one thing that I followed from other reviews is to make sure this is drained very well. I ended up mashing the squash in a strainer to get out the excess water in t...

I love the simple taste of yellow squash fresh from the garden, and this recipe lets that taste shine through. I pretty much halved this recipe(altho I used only 1 Tbs. of sugar and a light spri...

Great recipe - I steamed my squash and drained it very well. I used 1/4 c. butter instead of margarine. Will make a squash lover out of anyone.

I have made a casserole almost like this for years. My recipe is from a popular restaurant chain. It uses half the amount of butter and fresh bread crumbs and the crumbs go inside. Putting the b...

When I read this recipe I thought it sounded too bland, but the other reviewers gave it such rave, I didn't change anything except to add a whole chopped vidalia onion. SCRUMCIOUS! Will make it ...

Couldn't wait to eat the leftovers the next day! Really great recipe. I used sliced carrots instead of green pepper; I sauteed a whole videlia onion in lieu of small amount the uncooked choppe...

We loved this casserole. We have made it several times this summer. The kids didn't eat it but it left more for us. My husband mixed yellow squash and zucchini.

This was great! I scaled down to 6 servings and added cheddar cheese in with it! Could not have been easier. DEFINITELY will make again!! Thanks!

I always thought I hated squash. It turns out that I just never knew how to cook it. This is a delicious recipe. I forgot to add the sugar, but it tasted great to me anyway. I think I will a...

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