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Squash Casserole

Squash Casserole

The luscious Swiss Cheese Cream Sauce takes a few extra minutes to make, but the rich results are worth the effort. Greg makes this casserole up to a day ahead of the party or freezes it earlier in the week.

Southern Living NOVEMBER 2005

  • Yield: Makes 10 to 12 servings
  • Cook time: 10 Minutes
  • Prep time: 40 Minutes
  • Bake: 50 Minutes
  • Stand: 10 Minutes


  • 2 tablespoons butter or margarine
  • 3 pounds yellow squash, thinly sliced
  • 1 small onion, chopped
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon pepper


Melt butter in a large skillet over medium heat; add squash and next 3 ingredients, and sauté 10 minutes or until vegetables are tender.

Stir in water chestnuts, Swiss Cheese Cream Sauce, and, if desired, diced pimientos. Spoon squash mixture into a lightly greased 13- x 9-inch baking dish.

Bake at 350º for 15 minutes. Sprinkle evenly with Buttery Parmesan Topping; bake 30 to 35 more minutes or until set and golden brown. Let stand 10 minutes before serving.


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Squash Casserole Recipe