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  • crystaljohnson

Squash Casserole

The first time I made Thanksgiving at home I was walking through all the typical dishes with my husband to see what we wanted to have and he asked about squash casserole. I'd had it before but needed a recipe so I checked the little cookbook from the church I grew up in. I know almost every lady who shared a recipe in that book and have very fond memories of them. I still think of the poeple there in that tiny church as a community who care about and want the best for each other.

So, Mrs. Betty Chester's squash casserole ended up on our Thanksgiving table, and has been there ever since. Betty Chester is a good friend of my family and has been the sweetest, sweetest lady since I was old enough to know who she was.


1 pound Yellow Squash, thinly sliced (I have used half zucchini as well)

1 large or 2 small Onions, Cut in half and thinly sliced

2 Cloves Garlic, minced

3 Tablespoons Butter

2 Tablespoons flour

1/2 cup Breadcrumbs

1 teaspoon Salt

1 pinch Pepper

1 cup Milk (or milk alternative)

2 ounces (1/2 cup) Sharp Cheddar Cheese, shredded


  1. Preheat oven to 350 degrees Fahrenheit.

  2. Cook squash and onions in a small amount of boiling broth or water until tender. **Sometimes I sautee about half the squash to add flavor prior to cooking all in broth/water.

  3. In a saucepan melt 2 Tablespoons butter. Once melted, add flour, salt and pepper.

  4. Cook for a few minutes until the mixture thickens a bit, then add milk.

  5. Cook, stirring constantly until mixture thickens and bubbles.

  6. Combine sauce and vegetables into a baking dish. Be sure to remove any excess liquid when adding the vegetables and sauce together.

  7. Melt 1 Tablespoon butter and toss with breadcrumbs.

  8. Top with shredded cheese and buttered breadcrumbs.

  9. Bake for 25 minutes.

I did adapt Mrs. Betty's recipe a little over the times I've made it.

-Addition of garlic

-Option of broth instead of water for cooking the veggies

-I sautéed about half the squash in oil/butter before cooking in broth/water to add a little different flavor (step 2)

-Sometimes I use half broth and half milk instead of only milk in step 4


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