Not Your Grandma’s Squash Casserole

I don’t usually post more than one recipe a week, but I’m very excited about this.  Maybe because it’s ridiculously delicious, or maybe it’s because I very much enjoyed the challenge of coming up with a recipe.  See, last week, a friend asked me if I had a good squash casserole recipe.  And it pained me to say that I didn’t.  So I rushed out to try a family recipe, and I didn’t love it.  And then I perused Pinterest, but everything seemed complicated and less like squash casserole.  So I scrapped all of it, and started from scratch.

I’ll be honest and say, that rarely works out as perfectly as I imagine it will, but tonight, the stars aligned, the heavens opened up, the fat lady sang…it was glorious.  My kids had 2nds and 3rds…of squash.  Even my husband, the lean, mean meat smokin’ machine went back for seconds.

So here it is.  It’s cheesy, it’s crunchy, it’s gooey, it’s delicious. May it be as successful around your table as it was mine.


  • 5-6 Medium Squash, cubed into small pieces
  • ½ Onion, chopped
  • 1 Tbs. Better than Bouillon Chicken Paste
  • 1Egg
  • ½ c. Sour Cream
  • 1 Packet of Ranch Seasoning
  • ½ c. Italian Seasoned Bread Crumbs
  • 2 c. Shredded Cheddar
  • 1-2 cups of French Fried Onions

1. Bring 4-5 cups of water to a full boil in a pot or dutch oven. Drop in squash, onion and Better than Bouillon. Boil until tender, about 15 minutes.

2. While your squash boils, beat egg in a separate bowl. Whisk in sour cream and then the ranch seasoning.

3. When squash is tender, drain well, and roughly mash with a potato masher. I like to leave some chunks, but mostly mashed.

4. Using a spatula, add egg mixture to squash and onions. Mix well.

5. Add in bread crumbs and cheddar and fold until well mixed.

6. If you’re using a Dutch oven like I did, you can top the casserole with French fried onions and bake uncovered in the same dutch oven. Or, if you prefer to transfer it to a glass baking dish, do so here. Then, top with enough French fried onions to cover your casserole.

7. Bake uncovered at 375 degrees for 30 minutes or until the onions on top become a beautiful golden brown.

8. Let cool for 5-10 minutes and then dig in!

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