Squash Casserole II Recipe

Reviews More Reviews

Most Helpful Positive Review

Jun 24, 2006

It's crazy to me that more people haven't found this recipe! I have fed this casserole to practically everyone I know, and not one person (NOT ONE!!) has failed to say that it is delicious, unbelieveable, amazing, etc. Every time I make it someone asks for the recipe. Here's what I do differently: instead of regular fried onions I use the cheddar kind. I use salted butter (don't substitute margarine, please!), and the most important change - use crushed Club brand crackers (white, rectangular, buttery crackers) instead of bread crumbs. Makes all the difference in the world. I also use less cheddar cheese because I can't make it all fit in my dish. This is wonderful. Try it.

—Meg

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Most Helpful Critical Review

Nov 17, 2006

When I made this recipe I subbed light sour cream for mayo and skipped the butter and sugar and used a 1/4 cup of low cal maple syrup instead. Also didn't use the can of fried onions. I sauteed my own onions in a tbs of olive oil and added a little dry french onion soup mix. Also my breadcrumbs were wholewheatand I used 1 cup of reduced fat cheddar. It came out very rich and delicious so I can't even imagine how overkill the original of this recipe must be.

—V__M

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48 Ratings

Jun 16, 2009

The ingredients are great, but I did things a little differently. I preferred sauteeing the squash in the butter and I added about a 1/4 cup of wine and seasoned well with salt and pepper. I beat the eggs in another bowl and added the mayo, sugar and cheese to it (I added some parm too... I just love parm flavor). And instead of breadcrumbs, I crushed some Ritz crackers and sprinkled them on the bottom and the top. It was a MAJOR household pleaser!! Thanks so much!

—Carrot Top Christie

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Aug 22, 2008

Tasty! Even my kids ate their squash! I substituted Miracle Whip for the mayo and crushed crackers for the bread crumbs, since I was out. I also sprinkled some cheese in with the mixture, as well as adding some to the top. Will definitely make again!

—Cooking Mom

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Aug 04, 2009

i just made this today and it was very good..i made it exactly as is. i will make this again thanks for sharing .

—MRS.D

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Jul 04, 2007

This taste just like my Grandmothers. I will use this recipe over and over.

—Lisa H

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Dec 01, 2002

This was very easy and delicious. It really makes enough to serve 8-10, so I halved the recipe to serve just my family.

—MELODYSOCCERMOM

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Oct 26, 2006

I have used this recipe for the past six years for my Thanksgiving meals and everybody absolutely loves this recipe that they always request for me to make this at all holiday gatherings.

—Elizabeth

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Nutrition

Calories
1161 kcal
58%

Carbohydrates
49.5 g
16%

Cholesterol
221 mg
74%

Fat
96.6 g
149%

Fiber
7.9 g
31%

Protein
26.3 g
53%

Sodium
1283 mg
51%

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

Nutritional Information

Squash Casserole II

Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories: 1161
Calories from Fat: 870

% Daily Value *
Total Fat 96.6g 149 %
Saturated Fat 37g 185 %
Cholesterol 221mg 74 %
Sodium 1283mg 51 %
** Potassium 916mg 26 %
Total Carbohydrates 49.5g 16 %
Dietary Fiber 7.9g 31 %
Protein 26.3g 53 %
** Sugars 4.8g
** Vitamin A 40 %
** Vitamin C 51 %
** Calcium 78 %
** Iron 37 %
** Thiamin 39 %
** Niacin 63 %
** Vitamin B6 47 %
** Magnesium 39 %
** Folate 73 %

* 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.