Squash Casserole


  • 4 lb yellow squash, sliced
  • 1 large sweet onion, finely chopped
  • 1 cup (4 oz.) freshly shredded cheddar cheese
  • 1 cup mayonnaise
  • 2 Tbsp. chopped basil
  • 1 tsp. garlic salt
  • 1 tsp. black pepper
  • 2 large eggs, lightly beaten
  • 2 cups soft breadcrumbs, divided
  • 1 -1/4 cups (5 oz.) shredded Parmesan cheese
  • 2 tbsp. butter, melted
  • 1/2 cup crushed French fried onions


1. Preheat oven to 350 degrees. Cook yellow squash and onion in boiling water to cover in a large pot 8 minutes or just until the vegetables are tender; drain squash mixture well.

2. Combine squash mixture,shredded Cheddar cheese, next 5 ingredients, 1 cup bread crumbs and 3/4 cup Parmesan cheese. Spoon into a lightly greased 13x 9inch baking dish.

3.  Stir together melted butter, french fried onions, and remaining 1 cup breadcrumbs and 1/2 cup Parmesan cheese.  Sprinkle over squash mixture.

4. Bake at 350 degrees for 35 to 40 minutes or until set.  ENJOY!

This is a new twist on a squash casserole that I think you will like!  Nearly every squash casserole  is basically the same!  I love it myself  and I will always be searching for new ways to prepare the dishes that you and I enjoy!  I think this one is a winner!

~ Mama Peggy

About Peggy

Peggy Chaney was best known as cook and co-owner of Peggy's Restaurant in Kings Mountain, North Carolina (which she and her sister, Loretta, ran for over two decades). You can find her pages on Google+, Twitter and Facebook. One of eleven siblings, she was the daughter of a Baptist preacher, and was well remembered for her kind spirit and regard for others. Her genuine warmth and grace is sorely missed.
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