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This squash casserole recipe is super easy and adds not only flavor but also nutrition to any dinner table.
Whether you’re serving it at a holiday meal or with a regular weeknight dinner, your family will gobble up every bite.
Potluck Squash Casserole
If you’re like me, you want to bring something to a potluck that gets eaten. I don’t like bringing home a dish that’s still more than half full.
After people take a bite of this golden deliciousness, they go back for more.
I’ve been amazed by the popularity of this dish when we bring it to potlucks. Even people who say they don’t care for squash like this dish.
In case someone doesn’t care for chocolate, I might also bring a batch of these butterscotch pecan cookies.
I plan to make this for a family dinner soon – perhaps for Thanksgiving or maybe for a Sunday afternoon meal. So I pulled out the wreath I made for fall last year and hung it on my door to greet everyone.
I’ll probably make a new one next year, but this one weathered really well.
This was such an easy wreath to make, and it wasn’t expensive at all. In fact, everything on it came from the floral and holiday sections at the Dollar Tree. I used a hot glue gun to keep everything in place.
Benefits of Squash
According to Healthline.com, squash contains quite a few nutrients that are beneficial to your health. It has vitamins A, B6, C, riboflavin, folate, magnesium, phosphorus, potassium, and fiber. It also contains manganese that is good for your bones.
The ingredients in this squash casserole include squash (either fresh or frozen), eggs, butter, chopped onion, flour (or cornstarch), milk, mustard, salt, and pepper.
You can swap out the traditional salt and pepper for whatever seasonings you prefer. However, I recommend following this recipe the first time so you can taste what you think it needs.
How to Make Squash Casserole
Although this is an easy recipe for squash casserole, you still need to follow the steps. First, start with either frozen cut squash or sliced fresh squash.
Next, put the squash in a steamer or pot with some water and steam it until tender. Drain it and set it aside so it can cool to room temperature.
Either spray a small skillet with cooking spray or use your favorite vegetable oil. Use this to sauté the chopped onions until they are translucent.
Set them aside and allow them to come to room temperature after they’re done.
Melt the butter in a saucepan. Be careful not to scorch it.
Add the flour or cornstarch and whisk it until well mixed. I use cornstarch because I shouldn’t have gluten.
Most people can’t tell the difference, so if there’s a chance someone has to be gluten-free, I recommend using cornstarch for potluck dishes.
Once the butter and cornstarch are well mixed, cook until it thickens. Add the mustard and stir well.
Then set it aside and allow it to come to room temperature. If it’s too hot, it will cook the eggs as soon as they make contact.
In a medium-size mixing bowl, combine the eggs and milk. Beat them together until well mixed.
Add the butter and cornstarch mixture. Stir.
Now you have the sauce. Next, add the onions to the mixture. Stir.
Pour the squash into the bowl. Season it to taste with salt and pepper. Stir well.
Finally, it’s time to put everything into the casserole dish. Pour the squash with sauce into it.
Sprinkle the breadcrumbs over the mixture.
Bake until the breadcrumbs turn a light golden brown. Now it’s ready to serve.
Leftover Squash Casserole
I really enjoy this squash casserole—on the day it’s originally served and then again for leftovers. You can eat it the very next day or freeze it for a later time. I have to admit that in our house it rarely makes it to the freezer.
More Recipes to Love
For more delicious side dishes, check out these 12 side dishes for a potluck. They’re not only easy to make, but they’re also delicious.
If you’re having a dinner for a special occasion, try this easy-to-make and delicious cranberry sauce. It goes with anything and can even be used in place of jam.
If you enjoy discovering new recipes, check out Full Plate Thursday at Miz Helen’s Country Cottage, Weekend Potluck at South Your Mouth, and Meal Plan Monday at Julia’s Simply Southern. And I’ve recently discovered Super Fabulous Friday at A Big Green House.
- 1 pound of fresh squash
- 2 eggs
- 1/4 cup of butter
- 1/2 cup of chopped onion
- 1 tablespoon of flour (or cornstarch if you want the recipe to be gluten-free)
- 1/4 cup of milk
- 1 teaspoon of mustard
- Salt and pepper to taste
- 1/3 cup of breadcrumbs
- Preheat oven to 350 degrees. Spray the bottom of a medium-size casserole dish (or 9” x 9” pan)
- Slice and steam the squash until it is fork tender. Drain and allow it to cool.
- Sauté the onions in a small skillet that’s been sprayed with nonstick cooking spray. After the onions become translucent, remove them from heat and allow them to cool.
- Melt the butter in a saucepan. Whisk in the flour or cornstarch until it is dissolved. Cook on medium heat until the mixture thickens. Remove from heat and set it aside.
- In a medium-size mixing bowl, combine the eggs and milk. After the butter and flour (or cornstarch) mixture is slightly warm, combine it with the egg mixture.
- Add the mustard and stir well.
- Add the sautéed onions to the sauce and stir. Pour into the mixing bowl.
- Pour the steamed squash into the bowl. Add salt and pepper. Mix well.
- Pour the squash and sauce mixture into the greased casserole dish.
- Sprinkle with breadcrumbs.
- Bake for 40 minutes, until the breadcrumbs are golden brown.
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- Pyrex 2-Quart Oval Glass Bakeware Dish
Amount Per Serving Calories 113Total Fat 8gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 3gCholesterol 62mgSodium 145mgCarbohydrates 8gFiber 1gSugar 2gProtein 3g