Photo: Jennifer Davick; Styling: Lisa Powell Bailey Photo by: Photo: Jennifer Davick; Styling: Lisa Powell Bailey

Squash Casserole

You can cook the squash, carrot, and onion mixture up to a day ahead, and store, tightly covered, in the refrigerator. Drain as directed, and proceed. You can substitute reduced-sodium chicken broth and cream of mushroom soup in this recipe with good results.

Southern Living AUGUST 2008

  • Yield: Makes 4 to 6 servings
  • Cook time:25 Minutes
  • Prep time:15 Minutes
  • Bake:30 Minutes


  • 2 pounds yellow squash
  • 1 cup grated carrot
  • 1/2 cup diced onion
  • 1 (14.5-oz.) can chicken broth
  • 1 (10 3/4-oz.) can cream of mushroom soup
  • 2 tablespoons mayonnaise
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup crushed cornflakes cereal


1. Preheat oven to 350°. Cut squash into 1/2-inch rounds. Cook squash and next 3 ingredients in a large skillet over medium heat, stirring often, 25 minutes or until tender. Drain well, reserving broth for another use; pat squash mixture dry with paper towels.

2. Stir together mushroom soup and next 3 ingredients in a large bowl; stir in squash mixture until blended. Spoon mixture into a lightly greased 11- x 7-inch baking dish; sprinkle with crushed cornflakes.

3. Bake at 350° for 25 to 30 minutes or until golden and bubbly.


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Squash Casserole recipe