Aunt Fanny's Baked Yellow Squash

Total Time
Prep 5 mins
Cook 30 mins

Aunt Fanny's restaurant was located in Smyrna, Georgia. This was one of the famous side dishes they served with their good old-fashion cooking. The restaurant is now closed but their squash casserole lives on. Time does not include cooking squash and onion to use in casserole

Ingredients Nutrition

  • 3 lbs yellow squash
  • 12 cup onion, roughly chopped
  • 12 cup cracker meal or 12 cup breadcrumbs
  • 12 teaspoon pepper
  • 2 eggs
  • 14 cup butter
  • 1 tablespoon sugar
  • 1 teaspoon salt


  1. Wash and cut up squash and roughly chop the onion. Boil until tender, approximately 10 minutes. Drain VERY thoroughly, then mash.
  2. Add all ingredients except half of butter and crumbs, to squash. Melt remaining butter.
  3. Pour mixture in baking dish, then spread melted butter over top and sprinkle with cracker meal or bread crumbs.
  4. Bake in 375°F oven for approximately 30 to 45minutes, or until brown on top.
  5. You might add a few sprinkles of nutmeg to the mixture before pouring into the casserole.


Most Helpful

Wonderful squash recipe. Thanks for posting.

gwynn August 24, 2013

YUMMY!!! I threw in one zucchini because I didn't have enough yellow squash and we all thought it added some nice color. I used a level teaspoon of black pepper which my husband & I really liked, but was a bit much for our kids. I also used Panko breadcrumbs which I sprinkled on top without any butter. Thanks for sharing!

LillyZackMom July 21, 2011

This has been a family staple for years and years. A must at Thanksgiving and Christmas. Once by mistake I forgot to cook the onions with the squash. This became my new way of cooking it. I chop the onions very small and add raw after the squash is cooked and drained. We really like the added flavor. I use Ritz crackers also. I sprinkle the top with grated parmesan cheese before baking. During the holidays to help with time, I mix my toppings for my casseroles and put in a ziploc bag to be added just before baking. I make this, my sweet potato souffle and my mac and cheese the day before, cool to room temp, cover and refridgerate. I take them out to warm to room temp, apply the toppings and then bake. Only I know how I managed so much food in one day!

Nana2Livi September 19, 2009

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