Versatile Squash Casserole

Cathy Nunn


What makes this recipe so versatile is because you can use yellow squash, zucchini, Mexican calabacita squash or if you love eggplant, substitute 4 cups of peeled and cubed eggplant instead of using squash, then follow the directions!

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4 to 6


20 Min


45 Min




4 Tbsp
butter or margarine
4 c
sliced yellow squash (may use zucchini or other kind)
small to medium size onion, chopped
eggs, lightly beaten
1 c
grated cheddar cheese
1 c
milk (may use 1 small can of carnation canned milk)
1/2 tsp
each - salt and pepper
2 c
peppridge farm seasoned bread crumbs (stuffing mix) see note below

Directions Step-By-Step

Preheat oven to 350 degrees.
Melt Butter or margarine in a skillet and add sliced squash and onion. Cook on medium heat until squash is still a little firm, but getting tender.
In a large mixing bowl, break eggs and whisk lightly, then add milk and the cheddar cheese. Blend well. Then add squash, onion with butter and stir it in. Add one cup of the seasoned bread stuffing mix, and combine.
Spray a 9 X 13 inch casserole dish with non-stick spray and pour squash mixture into the dish, spreading out evenly. Top with remaining stuffing mix. Bake in preheated oven 45 minutes. Top should be lightly browned and edges bubbly. Let set 10 minutes before serving. Enjoy!!
NOTE: Suggestions for substitutions - If you prefer, instead of using stuffing mix, you may use one sleeve of Ritz crackers or saltines, crushed. Use half in the squash mixture and the other half for topping. And remember, you can use other kinds of squash like zucchini, or Mexican calabacita, or if you like eggplant, use peeled and cubed eggplant, then follow the rest of the directions. You may also use a little Seasoned Salt if desired.

About this Recipe

Course/Dish: Vegetables, Side Casseroles
Main Ingredient: Vegetable
Regional Style: American