Appalachian Food

Squash Casserole


This time of the year folks are trying to find as many ways as possible to cook up the squash that’s coming out of their garden. We love fried squash and we like steamed or roasted squash too. An easy tasty way to use up some of the extra squash is to make a casserole. Here’s the recipe I use.

    • 3 pounds yellow squash, sliced
    • 5 tablespoon butter divided
    • 1 small onion, chopped
    • 1 cup Cheddar cheese
    • 2 large eggs, lightly beaten
    • 1/4 cup mayonnaise
    • 2 teaspoons sugar
    • 1 teaspoon salt
    • 20 round buttery crackers, crushed

Cook squash in boiling water till barely tender. Drain well

Melt four tablespoons butter in pan; add onion, and cook till tender-about 5 minutes or so.

Stir squash, cheese, and next four ingredients into onions. Spoon mixture into a greased 11- x 7-inch baking dish.

Melt the rest of the butter and mix with crumbled crackers. Sprinkle on top of casserole.

Bake at 350° for 30 to 35 minutes or done.


I know there are many variations of squash casserole. If you have an especially tasty one that’s different than mine please share it with us.


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  • Reply
    Mary Rutherford
    June 27, 2018 at 10:32 pm

    Tipper, I made your recipe today and I can endorse it as 100% yummy! Thanks for sharing!

  • Reply
    June 27, 2018 at 10:17 pm

    My favorite way to do squash..yellow or zucchini

    Preheat oven to 400o.
    Slice squash in planks not to thick
    Place in a baking sheet covered with foil.
    Salt and pepper and sprinkle with olive oil front and back.
    Sprinkle with Parmesan cheese and Panko bread crumbs
    Roast in a 400o oven for 12- 15 minutes

  • Reply
    June 25, 2018 at 8:09 pm

    You folks are all so far ahead of my Massachusetts garden that my mouth is watering! My squash and okra and cucumbers just got their first sets of true leaves last week! And my pole beans are just beginning to look for the strings to hang on to.

  • Reply
    Liz Hart
    June 25, 2018 at 5:11 pm

    My husband used to make squash casserole like that but would put a bottom layer of browned ground beef before putting in the oven.

  • Reply
    Kerry in GA
    June 25, 2018 at 3:12 pm

    This is not squash casserole but my Granny would make these squash patties when fresh squash was coming in.

    1 cup all purpose flour
    1 tsp sugar
    1 tsp salt
    3/4 cup milk (you may not need all the milk)
    1 egg
    1/4 cup oil
    3 cups grated yellow squash
    1 medium onion chopped
    dash of cayenne

    Combine first 6 ingredients (but not all the milk at first). Add squash, onion and cayenne if desired. Stir well and then see if you need to add more milk. Granny always said to just hold off on adding all the milk til you see how your batter is going to look. If the squash was real watery, your batter would be too runny. Drop by tablespoon full into a hot greased skillet. Cook until golden brown turning once. Drain on paper towel.

  • Reply
    Virginia Malone
    June 25, 2018 at 12:37 pm

    I love fried squash. Hadn’t tried it that way. I bet it be good. I substituted cucumbers with zucchini in a salad and it was awesome.

  • Reply
    Ken Roper
    June 25, 2018 at 11:12 am

    I’ve been craving some fried yellow squash for some time now, and have to go to the fruit stand and get a few. My oldest daughter does like Miss Cindy, she eats the tender Yellow Squash raw. She is teaching her Girls to eat them raw in a Salad. …Ken

  • Reply
    harry adams
    June 25, 2018 at 10:47 am

    I don’t think the wife has ever used Mayo in squash casserol.

    Curious What type mayonnaise do you use? We always had to bring back several quarts of Dukes every time we visited SC. About a year ago, Walmart started selling it here. All our Yankee friends think it is horrible. They grew up on bland Miracle Whip.

    • Reply
      June 25, 2018 at 1:59 pm

      Harry-The Deer Hunter likes Dukes too! I like Hellmans 🙂

  • Reply
    June 25, 2018 at 10:37 am

    I’d bet squash would be good on a pizza. Might need to slice it thin and dry it out some in the oven on low low, in a dehydrator or between paper towels for a few seconds in the mikerwave. I ain’t got no squash or I’d try it tonight.

  • Reply
    June 25, 2018 at 10:27 am

    How many servings does that receipt make? There is just one of me now and I hate throwing stuff out almost as bad as I hate eating it 8 days in a row.

    I love fried squarsh. Dusted in a mixture of corn meal, salt and pepper. Fried in bacon grease in a single layer in a big frying pan. A thick breading takes away from the flavor of the squash. Same thing with okrey and fried green tomaters.

    • Reply
      June 25, 2018 at 2:00 pm

      Papaw-I’d say it makes about 8 to 10 servings depending on the portion size. I bet you could decrease the amount of ingredients to make a smaller one.

  • Reply
    Ann Applegarth
    June 25, 2018 at 10:26 am

    Mmmmmm! If you can get canned chopped green chiles in Appalachia, add a 4 oz. can — juice and all — to the recipe and you will have New Mexico Squash Casserole. Another delicious thing we do with squash is make Calabacitas (Spanish for little squashes): Chop 2 pounds of summer squash (yellow or zucchini or some of each) and 1 medium onion, chopped, in 1/4 cup of oil and butter (or all butter). Saute, stirring every little bit, until squash begins to soften. Add 2 cups of corn, fresh or frozen, 3/4 cup of chopped New Mexico green chile (canned or if fresh, roasted, peeled, and seeded), and 1/4 tsp. salt. Mix well, cover, and cook 10 minutes. Stir in 1/4 cup cream (1/2 and 1/2 is OK). Cook 1 min.
    Then serve with grated cheese on top. [Some people add Velveeta cheese instead of cream. Some people add chopped tomato. Some people add a chopped clove of garlic.]

  • Reply
    b. Ruth
    June 25, 2018 at 9:30 am

    I love squash casserole…I think my recipe is close to yours. I also mix yellow crookneck slices with zucchini when I make the tomato, onion, squash casserole, just to use up a few of the yellow. Like Cindy I love yellow squash raw. Either chopped small and tossed in salads or cut into sticks for dipping…I prefer nice young squash for eating raw…
    I sure wish that I could savor again my Dad’s fried squash. Nothing like it…fried in a big iron skillet. He never burned or scorched it either. It was always fried just right brown and crispy on the edges. I wish I had watched him when he made up his mix to stir into the slices for frying…I know there was course cornmeal, salt and pepper and fried in bacon grease…but there must have been something else. I have tried to get it to taste like his, but always fail. Just like his biscuits, can’t make them right either…It could be more than a recipe or way of doing it. I must be the fact that Dad was the cook and I miss the love put into the food he made…
    Thanks Tipper,
    My fridge drawer is full of squash ready for cooking…so I may try your recipe today…Do you ever mix a grain like rice or couscous with your squash casseroles? As a last resort, I stir fry it in butter no salt chill and put in freezer..I salt/pepper when I take out for frying or casseroles…I think salt toughens the veggie when freezing..

  • Reply
    Wanda Devers
    June 25, 2018 at 9:21 am

    We love fried squash and stewed with onions. The casserole we usually make is the one using cornbread and onion seasoned with sage. moistened with chicken broth or cream chicken soup.

  • Reply
    Ron Stephens
    June 25, 2018 at 8:19 am

    Hmmm is Cox’s Army coming to supper? 3 lbs.?

    Tipper, I had looked at your picture from yesterday (Down in the Willow Garden) 3 or 4 times before I noticed the little silvery raindrops on the leaves. A zoom up to a group of them is such a volume of beauty in green and silver. You are a noticing kind of person. You see the big and the little and the in-between. When one can do that, there is always plenty to be seen.

  • Reply
    Janet Smart
    June 25, 2018 at 8:03 am

    thank goodness there are so many recipes for squash. We only planted one hill this year and it is full of blooms and squash. I have already cooked squash bread, squash pie, and fried squash. Your recipe sounds good, it is different from any I have made. I just chopped up a squash and sliced an onion the other day and fried it in a little butter, then while it was cooking just sprinkled a heaping tablespoon of cornmeal on it and gave it a stir. It was good and simple to make.

  • Reply
    Miss Cindy
    June 25, 2018 at 6:46 am

    Tip, I like squash and simple is fine with me. I slice it down the length and saute it lightly in a little butter with salt and pepper. It’s still a little crisp when I eat it. In fact I had some day before yesterday and it was quiet tastee. It was really fresh squash I got at the tail gate market that morning.

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