Aunt Fannie's Summer Squash Casserole

READY IN: 1hr 15mins
Recipe by Mr. Bill in TN

Summer Squash Delight.........Colossal Summer Flavor!

Top Review by Nana2Livi

This is the same recipe that I have used for years and super easy to throw together. I did make a couple of changes though. We love onions, so I do not boil mine with the squash, but add them with the other ingredients. They are not over powering. I always use Ritz crackers because I prefer their buttery taste and sprinkle with canned Parmesean Cheese before baking. At holidays, I prepare this the day before BUT do not add the topping, cover and refrigerate. The next day all that I have to do is add the topping and bake. So much easier for me that way.

Ingredients Nutrition

  • 3 lbs summer squash
  • 12 cup onion, chopped
  • 12 cup butter, melted
  • 2 eggs, beaten
  • 1 tablespoon sugar
  • 12 cup saltine crumbs
  • 1 teaspoon salt
  • 12 teaspoon black pepper
  • saltine crumbs


  1. Wash squash, cut in half lengthwise, then in 1/4-inch slices.
  2. Combine with chopped onion and cook in water to barely cover until both are tender.
  3. Drain thoroughly, pressing out excess water with back of spoon.
  4. Mash squash and onion with potato masher.
  5. Mix with half the butter, the cracker crumbs, eggs, sugar, to taste, salt and pepper.
  6. Pour into greased casserole dish.
  7. Pour remaining butter on top and sprinkle with additional cracker crumbs.
  8. Bake at 375F for 45-60 minutes, or until top is golden brown and bubbly.
  9. NOTE: This recipe is from a restaurant in Smyrna, Georgia called Aunt Fannie's Cabin.
  10. Aunt Fannie was a freed slave of an old Georgia family who remained with the family until her death.
  11. The menu at the Cabin represented many of the dishes that Aunt Fannie prepared for the family.

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