Nana's Squash Casserole recipe

All Recipes Side Dish Vegetables Squash Summer Squash

Ingredients

2 cups chopped yellow squash
3 cups crumbled prepared cornbread
½ cup chopped onion
½ cup chopped celery
1 tablespoon white sugar
1 egg
½ (26 ounce) can condensed cream of chicken soup
½ cup margarine, softened
1 cup shredded Cheddar cheese, divided
1 teaspoon dried sage
½ teaspoon salt
1 pinch ground black pepper

Nutrition Info

421.6 calories
carbohydrate: 26 g
cholesterol: 75.2 mg
fat: 30.5 g
fiber: 2.6 g
protein: 11.8 g
saturatedFat: 9.8 g
servingSize: -
sodium: 1178 mg
sugar: 5.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a medium baking dish.

  2. Place squash in a pot with enough water to cover. Bring to a boil and cook 5 minutes, or until tender, drain.

  3. In a bowl, mix cooked squash, cornbread, onion, celery, sugar, egg, soup, margarine, and 1/2 cup cheese. Season with sage, salt, and pepper. Transfer to the prepared baking dish.

  4. Bake 45 minutes in the preheated oven. Top with remaining cheese, and continue cooking 15 minutes, or until cheese is melted and bubbly.

Recipe Yield

6 servings

Recipe Note

An excellent, cheesy dish, especially around the holidays! My grandmother makes this for me every time I come see her because she knows it's my favorite!

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