Myra'S Squash Casserole
Myra's Squash Casserole is a comforting baked dish featuring tender squash combined with onions, eggs, and a creamy chicken soup base. The crispy saltine cracker topping adds texture, making it perfect for family dinners or holiday gatherings that enjoy hearty, flavorful vegetables.
Ingredients
Instructions
- Cook the squash until tender, then drain and mash.
- Add beaten eggs and melted oleo to the mashed squash and mix well.
- In a separate bowl, combine saltine cracker crumbs, chopped onions, and milk.
- Add this mixture to the squash and cook until softer.
- Mix the cream of chicken soup with water until smooth.
- Add the chicken soup mixture to the squash mixture and stir well.
- Pour the combined mixture into a casserole dish.
- Bake at 350°F (175°C) until slightly brown, about 30 minutes.
Tips & Substitutions
For a creamier texture, consider adding a bit more milk or using heavy cream in place of the milk. If you're out of saltine crackers, crushed cornflakes can work as a substitute. You can also enhance the flavor by adding grated cheese or herbs like thyme or parsley. Make sure to drain the squash thoroughly to avoid excess moisture in the dish.
Serving Suggestions
This squash casserole makes a delicious side dish, especially when paired with roasted meats or a fresh garden salad. It also complements Southern classics, such as fried chicken or barbecued ribs. For an extra touch, serve it alongside Martha'S Soup for a comforting meal that brings warmth to any gathering.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, preheat your oven to 350°F (175°C) and bake the casserole for about 20 minutes or until heated through. You can also microwave individual portions for quicker reheating, but be sure to cover them to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Myra'S Squash Casserole contains roughly 437 calories, with 7g protein, 76g carbohydrates, and 12g fat. It is an excellent source of iron (27% of the Daily Value) and calcium (26% of the Daily Value), and a good source of vitamin A and protein. Note that it is relatively high in sodium, at 1569mg per serving (68% 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 frozen squash instead of fresh?
Yes, you can use frozen squash, but be sure to thaw and drain it well before mashing, as frozen squash can contain excess water. This will help maintain the desired consistency of the casserole.
Is there a vegetarian option for this recipe?
To make this dish vegetarian, simply omit the cream of chicken soup and substitute it with a vegetable-based cream soup or a homemade white sauce. You can also add more vegetables like bell peppers or mushrooms to enhance the flavor.
Can I prepare this casserole ahead of time?
Absolutely! You can assemble the casserole a day in advance and store it covered in the refrigerator. Just remember to add an extra 10-15 minutes to the baking time if you're baking it straight from the fridge.
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).