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A serving of baked squash casserole on a plate ready to eat.
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Baked Squash Casserole

How to make baked squash casserole. This one uses yellow squash, onions (optional) and bread crumbs, with a few other ingredients.
Prep Time10 minutes
Cook Time55 minutes
Cool10 minutes
Total Time1 hour 15 minutes
Course: Side Dish, Sides
Cuisine: American
Keyword: baked squash casserole, baked squash casserole with bread crumbs, squash casserole, squash casserole with bread crumbs, yellow squash recipes
Servings: 6 People
Calories: 253kcal

Equipment

  • 8x8 baking dish or 8x8 cake pan

Ingredients

  • 2 Medium Squash
  • 4 Tbsp Butter
  • 1/3 Cup Onions, Largely Diced
  • 2 Eggs, beaten
  • 1/3 Cup Bread Crumbs
  • 1/3 Cup Parmesan, Grated

Instructions

  • Slice (big) the squash and then cut the slices in four.
    Baked Squash Casserole
  • Boil the squash for 10 minutes to soften. You can add time here depending on how squishy you like your squash. Drain.
  • Preheat oven to 400° F. Spray 8x8 Square Casserole Dish with cooking spray.
  • Add 4 pats of butter in the casserole dish. Then add the squash, onions, and eggs.
    Baked Squash Casserole
  • Mix it all together.
  • Sprinkle bread crumbs and Parmesan on top.
  • Bake 45 minutes or until done.
    Baked Squash Casserole
  • Let cool 5-10 minutes. Serve.

Notes

ITEMS/INGREDIENTS USED IN RECIPE - If you are interested in any of the items I may have used (or are similar to the items I used) in making this recipe, I have listed all or some of them above within the post. NOTE: These links are affiliate links of which I receive a small commission from the sale of certain item. This does not affect your price, it remains the same.

Nutrition

Calories: 253kcal | Carbohydrates: 35g | Protein: 7g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 80mg | Sodium: 228mg | Potassium: 932mg | Fiber: 5g | Sugar: 6g | Vitamin A: 26939IU | Vitamin C: 53mg | Calcium: 205mg | Iron: 2mg