Squash Casserole to Freeze

6/11/2024 – We have been giving away yellow squash but it still has accumulated and must be used. Mary found on Southern Living’s website an Easy Squash Casserole. We had 4.5 lbs. of squash so we added 50% to all the quantities below.


  • 3 lbs. yellow squash from the garden, sliced
  • 5 Tbsp. butter, divided
  • 1 small onion, chopped
  • 1 cup (4 oz.) shredded sharp Cheddar cheese
  • 2 large eggs, lightly beaten
  • 1/4 cup mayonnaise
  • 1 tsp. sugar – Original recipe calls for 2 tsp.
  • 1 tsp. salt. Used kosher so should have used 2 tsp.
  • For topping some day when thawed – round buttery crackers, crushed


  1. Cook squash in boiling water until slightly tender–not limp.
  2. Drain well and spread on baking sheets to let steam and dry out some. [The original recipe cautions against excess moisture in the final dish and calls for drying the individual pieces. They steamed off enough moisture IMHO.]
  3. Melt butter in the enameled cast iron stock pot over medium-high heat; add onion, and sauté until translucent.
  4. Remove pot from heat; stir in squash, cheese, and next 4 ingredients.
  5. Put into containers with tight lids to freeze.
  6. Some Day
    • Thaw
    • Make cracker topping
    • Stir together melted butter and crushed crackers; sprinkle evenly over top of casserole.
    • Bake at 350°F for 30 to 35 minutes or until set.

The 4.5 lbs made only 4 small casserole dishes that were 4×4 inches to 6×6 inches in size.

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