Aunt Fanny's Squash

Aunt Fanny's Squash

KC1126 1

"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."
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45 m servings 259 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 259 kcal
  • 13%
  • Fat:
  • 18.2 g
  • 28%
  • Carbs:
  • 21g
  • 7%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 105 mg
  • 35%
  • Sodium:
  • 214 mg
  • 9%

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). Grease a 2 quart microwave-safe baking dish with a cover.
  2. Spread the squash and onion slices in the baking dish, dot with 1/4 cup of butter cut into chunks, cover the dish, and microwave on High 5 to 7 minutes, or until the vegetables are steaming hot and tender.
  3. In a bowl, whisk together milk and cornstarch until smooth, and stir in the beaten eggs, salt, and pepper. Pour the milk mixture over the squash and onions.
  4. Melt 1/4 cup butter.
  5. Sprinkle the corn flakes cereal evenly over the top of the casserole, drizzle with the melted butter, and bake in preheated oven for 25 to 30 minutes, until the cereal topping is golden and crisp.



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 anoth...

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. ...

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 f...

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!!!