Charleston Yellow Squash Casserole

Total Time
1hr 10mins
Prep 25 mins
Cook 45 mins

Even though my family doesn't really like ssquash, they LOVE this casserole and often request it instead of potatoes! It's secret ingredient, nutmeg, adds a really different flavor combination that is a real people pleaser! It freezes well, so I always keep one on hand for potluck suppers or picnics. The original recipe, which I have modified to be lower-fat, came from "Entertaining at the College of Charleston", by Zoe D. Sanders

Ingredients Nutrition


  1. Mix cheeses together and set aside.
  2. Steam squash and onions for 10 minutes or until tender.
  3. Drain.
  4. Add 1-3/4 cups of cheeses and all other ingredients (except paprika) together.
  5. Pour into a 2-quart casserole dish (9x13x2-inch).
  6. Sprinkle remaining cheese on top.
  7. Just before baking, sprinkle top with paprika, and bake at 350 degrees for 45 minutes or until slightly browned on top.
  8. ***This freezes beautifully.
  9. Defrost/thaw before baking.
  10. ***.
Most Helpful

4 5

I made this for dinner tonight and served it with broiled yellowfin tuna steaks and rice. It was really a very good squash casserole and I would give it a 4-1/2 rating if I could. The nutmeg is something that you notice but you can't define what it is that you are tasting. I never would have thought of adding nutmeg to a squash casserole but I like it. Thanks for posting a good recipe!

4 5

This was pretty good, but not the best squash casserole I have ever made. However, it does have a little something different with the nutmeg. I would add a little more next time. I used regular cheese, and 2% milk instead of skim. It was a little time I will use half and half, and top the casserole with crushed ritz crackers and butter instead of more cheese.

5 5

In one word...YUM!! Equal parts of squash and onions balance the dish nicely. But you are's that touch of nutneg that makes it special! Thanks so much for posting. This is one recipe that will served next Thanksgiving! =)