Mrs. Trant'S Squash Casserole
Mrs. Trant's Squash Casserole is a comforting baked dish with tender squash, creamy mushroom soup, and a cheesy, crunchy topping, perfect for family dinners or potlucks.
Ingredients
Instructions
- Boil the yellow squash until tender, then drain and mash.
- Layer the mashed squash with chopped onion in a baking dish.
- In a separate bowl, mix the beaten eggs with melted butter.
- Pour the egg and butter mixture over the layered squash and onion.
- Spread the can of cream of mushroom soup evenly over the top.
- Sprinkle grated Cheddar cheese and sliced almonds over the soup.
- Bake in a preheated oven at 350°F (175°C) for about 30 minutes until bubbly and golden.
Tips & Substitutions
For a creamier texture, consider adding a dollop of sour cream to the egg and butter mixture. If you don’t have Ritz crackers, crushed bread crumbs or panko can work as alternatives. You can also lighten the dish by using low-fat cheese or swapping half of the yellow squash with zucchini. This casserole can easily be adapted into vegetarian recipes by omitting the cheese and adding more vegetables.
Serving Suggestions
This squash casserole makes a delightful side dish for grilled meats or alongside a fresh salad, such as Waldorf Salad Mckay. It pairs beautifully with Sweet Cream Pound Cake for a hearty meal. For a complete vegetarian option, serve it alongside Mama'S Cornbread for a comforting meal that everyone will enjoy.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in an oven preheated to 350°F (175°C) for about 15-20 minutes, covered with foil to retain moisture. Alternatively, you can microwave individual portions for about 1-2 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Mrs. Trant'S Squash Casserole contains roughly 1016 calories, with 18g protein, 61g carbohydrates, and 79g fat. It is an excellent source of calcium (39% of the Daily Value), protein (37% of the Daily Value), and vitamin A (21% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 518mg per serving (23% 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 prepare this casserole in advance?
Yes, you can prepare the casserole a day ahead. Simply follow the recipe steps, then cover and refrigerate it before baking. When ready to serve, allow it to sit at room temperature for about 30 minutes, then bake as directed. This makes it a great option for gatherings or busy weeknights.
How can I make this dish gluten-free?
To make Mrs. Trant's Squash Casserole gluten-free, substitute the Ritz cracker crumbs with gluten-free bread crumbs or crushed gluten-free crackers. Ensure that the cream of mushroom soup is also gluten-free, or you can make your own using fresh mushrooms and a gluten-free thickener.
What can I use instead of Cheddar cheese?
If you're looking for a substitute for Cheddar cheese, try using Monterey Jack or Gouda for a different flavor profile. For a dairy-free option, consider using a plant-based cheese alternative. Just make sure it melts well to achieve that creamy texture in the casserole.
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).