Total Time
1hr 50mins
Prep 40 mins
Cook 1 hr 10 mins

I grew up in Alabama and learned to make squash casserole from my Ma Fern, without added calories from milk, canned soup, crackers, or bread crumbs! ---------------- NOTE: Prep time includes cool down time after the squash is sauteed! Cooking time includes estimated time for sauteing the squash, AND baking the casserole in the oven!

Ingredients Nutrition


  1. Heat bacon fat over medium-high heat, in a large iron skillet. Add squash, onions, water, salt and pepper ~ saute uncovered until squash is tender and water/squash juices have evaporated, stirring occasionally. Slight browning of the squash is okay, but be careful that it doesn't scorch!
  2. Remove from heat ~ cool for 15-20 minutes.
  3. NOTE: If you are IMPATIENT (like my daughter), and cannot wait until the squash has cooked dry, and the onions have developed a caramelized flavor, then DRAIN the sauteed squash in a colander!
  4. Preheat oven to 350°F.
  5. Add beaten eggs and shredded cheese to squash, stirring quickly to combine.
  6. Pour into a 13x9 Pyrex casserole sprayed with cooking spray.
  7. Bake for 35-45 minutes until set ~ should be browned lightly on the bottom. Casserole will firm-up upon cooling. Serve warm.
Most Helpful

No one makes this traditional holiday casserole as well as my Mom, but I keep trying. This year I let the squash cook dry like the recipe states. Also, the extra sharp cheddar is a MUST. A delicious, easy recipe, this is a favorite at our family table and worth the time.

AuntJenny November 22, 2012

Fabulous! I also grew up in Alabama, and this is just perfect! I used just yellow squash and onion, and loved it this way.....yes, it might be more visibly appealing with other colors, but I wanted to savor the wonderful flavor of the yellow squash! I'll be making this again and again! Thanks KUW! Made for Photo Tag.

breezermom November 08, 2012

Made for Thanksgiving and it was enjoyed very much. Leftovers today!

Sharon123 November 29, 2013