Squash Casserole: A Southern Classic Recipe
My husband got me into loving the classic southern squash casserole. Born and bred in north Georgia, he grew up with squash casserole at both Thanksgiving and Christmas family feasts. Unfortunately, I had never eaten it before. When I first made the casserole, I was hesitant at first but grew to absolutely love it.
It is not only delicious, but it is a great way to use up the yellow summer squash from the summer garden. I don’t know about you, but my squash and zucchini rows are always abundant, and I need ways to cook and use them up. This recipe along with dehydrating and canning pineapple zucchini, are all great ways to use up the garden vegetable.
Cost to make this recipe.
If you need to purchase all the ingredients, then the cost to make this recipe is about $4.32 for the entire casserole or $0.54 per serving size.
As I stated above, we grow an abundance of summer squash in our garden every year, and so we don’t have to pay for it. That goes the same for the onion, eggs, and breadcrumbs. Our homesteader price comes closer to a whole dollar for the entire casserole or $0.13 per serving size. We only pay for the butter.
We love to hear from you, so comment and rate the recipe down below. Also, check out more of our casserole side dishes perfect for holidays.
This recipe is an original recipe from One Acre Vintage Homestead – Pumpkin Patch Mountain Homestead, all images and text are original to this website. Please visit our disclaimer page for more information on our recipe sharing policies.
Southern Classic Squash Casserole
Ingredients
- 3 lbs. summer squash, yellow squash or zucchini…[$2.07]
- 1 stick butter, divided…[$1.00]
- 1 small onion, chopped…[$0.50]
- 2 large eggs, …[$0.46]
- 1 cup bread crumbs, …[$0.29]
Instructions
- Using fresh squash; clean, cut, and boil squash until soft. Drain all water and smash or blend with an immersion hand blender.
- Using frozen squash; remove from freezer and let thaw. Heat in medium size pot until soft. Remove any excess water that comes from squash. Either smash or blend squash like above.
- Add ½ stick butter, chopped onion, and 2 eggs. Whip together until evenly mixed in. Pour mixture into a large greased casserole dish.
- In a small bowl, melt the remaining butter and spoon in bread crumbs until mixture is crumbly and moist.
- Sprinkle breadcrumb mixture on top of squash casserole.
- Cover and bake at 350 °F for 30 minutes. Uncover and bake for another 5-10 minutes to get breadcrumbs golden brown.