Squash Casserole II Recipe - Allrecipes.com
Squash Casserole II Recipe
  • READY IN 45 mins

Squash Casserole II

Recipe by  

"This recipe was given to me by a great friend. I make this during the holidays and everyone loves it. This is the one request that is a must at family gatherings."

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Ingredients Edit and Save

Original recipe makes 6 to 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of water to a boil. Add squash and cook until tender but still firm, about 15 minutes; drain.
  3. To the squash add milk, butter, eggs, green onion tops, salt, pepper and sugar; mix well. Transfer to a 9x13 inch casserole dish. Sprinkle with cheese and crushed crackers.
  4. Bake in preheated oven for 30 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Jun 17, 2007

I asked my husband what he wanted for Father's day dinner, and he said squash casserole. He's from Arkansas, I'm from New York..so needless to say, I had a "are you kidding me?" moment. Having nothing to compare the taste to, I was reluctant to make it. But then realized I could go to my favorite website and find one that would come close to what Granny used to make. After reading every single recipe,and all the reviews, this one sounded the best. Wow, is all I got to say. I have never had this before. Never even bought squash till yesterday. I thought it was totally amazing. Very very tasty. My 5 yr old even liked it. I followed the recipe exactly as written, but didn't use the whole bunch of onions..(What is a bunch anyway? is it the whole bag,and what if my bunch was bigger than one used in this recipe? would I then be using too much?..yea, I was going nutty.So I knocked it down to half, and it came out awesome. Thanks for a wonderful recipe,and for saving Father's day!

Most Helpful Critical Review
Feb 09, 2012

I wanted to like this casserole, but, the flavor just didn't suite our taste. We prefer our squash a little more firm, so, I only boiled the squash about 8 minutes and it was a perfect texture. I also thought a stick of butter would be too greasy for us, so, I reduced the butter to 4 tbsp which was plenty. The problem for us was the sugar. It was too sweet for us. Instead of enhancing the flavor it just seemed an odd combination for our taste. It seemed that most people liked the casserole as is, but, if you prefer a more savory dish like us - I would leave out the sugar.

Apr 05, 2006

This recipe is so good. It tastes just like the casserole at Black Eyed Pea! I did do one thing different though - instead of putting the crackers and cheese on top, I mixed them in with the rest of the ingredients and baked, it was sooooo good!

Dec 15, 2010

very good

Jul 24, 2003

Good old fashioned recipe, just what I was looking for. I used sliced Vidalia onions instead of the green onions (just a southern thing, I guess!), and everyone loved it. I'll use this again! Thanks.

Jul 24, 2003

This is a really good squash casserole. My whole family enjoyed it. I will use this again.

Mar 12, 2012

Delicious! Prepared as directed. Definitely a keeper. Thank you for sharing.

Jul 24, 2003

I've made this several times for my father with his fresh squash from the garden. He loves it. I've also recommended the recipe to family and friends. I was able to put the whole recipe in a 9 inch pan instead of the 13x9 pan and it came out great.


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  • Calories
  • 365 kcal
  • 18%
  • Carbohydrates
  • 27 g
  • 9%
  • Cholesterol
  • 106 mg
  • 35%
  • Fat
  • 25.6 g
  • 39%
  • Fiber
  • 3.9 g
  • 16%
  • Protein
  • 9.6 g
  • 19%
  • Sodium
  • 379 mg
  • 15%

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

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