How to Make Nana's Squash Casserole - A Step-by-Step Guide

Nana's Squash Casserole is a southern classic that has been passed down through generations in my family. This comforting and delicious dish is perfect for family gatherings, potlucks, or any time you're craving something hearty and satisfying. This recipe has been a staple at our holiday meals for as long as I can remember, and I'm excited to share it with you.

One of the best things about Nana's Squash Casserole is that it's incredibly easy to make. With just a few simple ingredient...

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Ingredients

  • cooking spray with flour
  • 2 cups chopped yellow squash
  • 3 cups crumbled prepared cornbread
  • ½ (23 ounce) can condensed cream of chicken soup
  • 1 cup shredded Cheddar cheese, divided
  • ½ cup chopped onion
  • ½ cup chopped celery
  • ½ cup margarine, softened
  • 1 large egg
  • 1 tablespoon white sugar
  • 1 teaspoon dried sage
  • ½ teaspoon salt
  • 1 pinch ground black pepper

Information

  • Prep Time: 20 mins
  • Cook Time: 1 hr 10 mins
  • Total Time: 1 hr 30 mins
  • Servings: 6

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a medium baking dish with floured cooking spray.
  • Place squash in a pot with enough water to cover; bring to a boil. Cook until tender, about 5 minutes.
  • Drain squash and transfer to a bowl. Add crumbled cornbread, condensed soup, 1/2 cup Cheddar, onion, celery, margarine, egg, sugar, sage, salt, and pepper; mix until well combined. Transfer to the prepared baking dish.
  • Bake in the preheated oven for 45 minutes. Top with remaining Cheddar and continue baking until cheese is melted and bubbly, about 15 minutes.
  • Nutrition

    422 cal.

    • Total Fat: 31g
    • Saturated Fat: 10g
    • Cholesterol: 75mg
    • Sodium: 1178mg
    • Total Carbohydrate: 26g
    • Dietary Fiber: 3g
    • Total Sugars: 6g
    • Protein: 12g
    • Vitamin C: 5mg
    • Calcium: 252mg
    • Iron: 2mg
    • Potassium: 286mg