This Squash Casserole is a nostalgic Southern-style comfort dish that transforms tender squash into a savory, cheesy bake. With a base of sautéed onion and bell pepper for depth, the casserole gains richness from butter, mayonnaise, and grated cheese, all brought together with a lightly sweetened touch of sugar and balanced with red pepper seasoning. Topped with breadcrumbs for a golden crust, it’s hearty enough for a family dinner yet versatile enough for potlucks or holiday tables. This recipe reflects classic American home cooking of the mid-20th century, when mayonnaise-based casseroles were especially popular for their creamy texture and convenience. Its enduring appeal lies in its balance of tender vegetables, indulgent creaminess, and a crisp topping.
Ingredients
- 1 lb squash (6–7 small squash, sliced)
- 1 tsp salt (for boiling squash)
- 1 onion (chopped)
- 1 bell pepper (chopped)
- ½ stick oleo (or butter, about 4 tbsp)
- 1 tsp sugar
- ¼ tsp red pepper (or to taste)
- ½ cup cheese (grated )
- ½ cup mayonnaise (Hellmann’s )
- 1 egg (beaten)
- ½ cup breadcrumbs (for topping)
Instructions
Step 1: Cook Squash
- Wash and slice squash. Boil in salted water until tender, then drain well.
Step 2: Sauté Vegetables
- In a skillet, sauté chopped onion and bell pepper in ½ stick butter until softened.
Step 3: Combine Ingredients
- Mix the cooked squash with the sautéed vegetables. Stir in sugar and red pepper. Let cool slightly.
Step 4: Add Binding & Flavor
- Add grated cheese, mayonnaise, and the beaten egg. Mix until well combined.
Step 5: Assemble Casserole
- Spread the mixture evenly into a greased baking dish. Top with breadcrumbs.
Step 6: Bake
- Bake at 350°F (175°C) for 30–45 minutes, until bubbly and golden brown on top.
Tips
- Use yellow summer squash or crookneck squash for the most classic flavor
- Substitute zucchini for part (or all) of the squash
- Add crushed crackers instead of breadcrumbs for a vintage-style topping
- Use sharp cheddar for stronger cheese flavor
- Add a pinch of cayenne with the “red pepper” for gentle heat
- Make ahead: assemble, refrigerate, and bake later
- Lighten it up by reducing mayonnaise and increasing vegetables
- Add herbs such as parsley or thyme for freshness
- Use real butter instead of oleo for richer flavor
- Bake in individual ramekins for portioned servings
Nutrition
Calories: 210kcalCarbohydrates: 9gProtein: 5gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 4.5gTrans Fat: 0.05gCholesterol: 45mgSodium: 370mgPotassium: 210mgFiber: 2gSugar: 4gVitamin A: 600IUVitamin C: 18mgCalcium: 80mgIron: 1mg