Mimi'S Squash Casserole
A comforting squash casserole featuring tender yellow squash, onion, eggs, and crispy Rice Krispies topping, baked to golden perfection—ideal for family dinners and vegetable lovers.
Ingredients
Instructions
- In a large covered pot, boil the cut-up squash and chopped onion until tender.
- Drain well in a colander.
- Return the cooked vegetables to the pot.
- Add eggs, Rice Krispies, and salt; mix well.
- Pour the mixture into an 8 x 12-inch baking dish.
- Dot the top with margarine.
- Bake in a 350°F oven for about 30 minutes or until golden brown around the edges and eggs are set.
- Serve hot.
Tips & Substitutions
For a creamier texture, consider adding a splash of milk or cream to the mixture before baking. If you don’t have Rice Krispies, crushed cornflakes or breadcrumbs can work as a substitute for the topping. Adding a sprinkle of cheese on top enhances flavor and gives a nice crust. Make sure the squash is well-drained to avoid a watery casserole.
Serving Suggestions
This squash casserole is best served hot as a side dish with grilled meats or as part of a vegetarian meal. It pairs beautifully with Grandma'S Sponge Cake for dessert, making it perfect for family gatherings. For a complete meal, consider adding a fresh salad or some crusty bread on the side.
Storage & Reheating
Leftover squash casserole can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place it in the oven at 350°F until warmed through, about 20 minutes. You can also microwave individual portions, but the oven will help retain the casserole's original texture.
Nutrition & Diet Analysis (per serving)
Each serving of Mimi'S Squash Casserole contains roughly 772 calories, with 9g protein, 113g carbohydrates, and 33g fat. It is an excellent source of calcium (24% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 1737mg per serving (76% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of squash for this recipe?
Yes, you can use zucchini or other similar squashes in place of yellow crookneck. Just keep in mind that different squashes may have varying cooking times, so adjust accordingly to ensure they are tender.
Is it possible to make this casserole ahead of time?
Absolutely! You can prepare the casserole up to the point of baking, cover it tightly, and refrigerate for up to 24 hours. When ready to bake, just add a few extra minutes to the cooking time to ensure it heats through completely.
Can I add other vegetables to this casserole?
Definitely! Feel free to mix in other vegetables like bell peppers or spinach for added nutrition and flavor. Just make sure to sauté or pre-cook them slightly before adding to the casserole to ensure even cooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).