Irene's Yellow Squash Casserole

Total Time
Prep 15 mins
Cook 40 mins

From a wonderful Southern cook, who lived to 100. She must have done something right!

Ingredients Nutrition


  1. Perheat oven to 350 degrees.
  2. Cook squash until just tender, and drain.
  3. Combine remaining ingerdients (except cheese and bread crumbs). Blend well.
  4. Mix cooked squash with vegetable/egg mixture and place in buttered casserole dish.
  5. Bake 20 minutes, then top with breadcrumbs and cheese and bake for 20 minutes more.


Most Helpful

This was my grandmothers recipe for squash casserole. I lived in the south and had this type of casserole many different ways and this is an authentic jewel! Yum, not lowfat but worth every bite.

WeBees November 15, 2007

I made this for the Make it Healthier challenge. Irene didn't live to be 100 by eating this! Anyway, my low-fat adjustments were: substituting 1 tablespoon butter and 2 tablespoons vegetable broth for the butter, substituting 1/2 cup low-fat mayo and 1/2 cup no-fat Greek yogurt for the regular mayo and 1/2 cup sharp cheddar for 1/2 cup 1.5% cheddar. I added 1/2 cup red pepper instead of the pimientos because I had one in the fridge. I could have added an egg substitute for the egg but I already had eggs I wanted to use up. Probably in part because I added some vegetable broth the result was a bit watery. In general, I thought the taste was a bit bland, so I decided not to give this any stars. My BF, who loves squash, liked this better than I did. I think this would have tasted much better with the full-fat adjustments, so I recommend trying it if it appeals! So sorry I couldn't rate this:(

Kumquat the Cat's friend January 08, 2008

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