Friday, May 27, 2016

Southern Squash Casserole

My family is not too fond of squash, so I don't cook it often. I, however, love it! Today I'm sharing my favorite squash casserole recipe.


8 medium sliced squash
3/4 cup yellow onion, diced
2 chicken bullion cubes
2 tablespoons of butter
1 1/2 teaspoon of salt
1 1/2 teaspoon black pepper
8 ounces of sour cream
8 oz package of shredded cheddar cheese
1/2  loaf of French bread, shredded

I used six large squash, but I probably needed eight. 


Wash and slice squash. Put the squash, onions, butter, and bullion cubes in a stock pot.

Add salt and pepper. Cover with cold water and bring to a boil. Reduce heat and simmer until squash is tender. Drain the water.

Add sour cream, 3/4 of the shredded cheese, and 3/4 of the bread crumbs. (My bread pieces should have been smaller.)

Mix well and put in a 13 X 9 baking dish.

Put the remaining bread crumbs and cheese on top. Bake on 350 degrees until top begins to brown and the sides begin to bubble, about 20 minutes.

I would say this easily makes 8 servings, but it's probably more like 10. I hope you like it. :-)

I've linked up White Spray Paint's Thoughts on Home Thursday. Lots of inspiration for us on Laura's blog. Be sure to check it out. 

Enjoy your holiday weekend! 


  1. I love yellow squash and thank you for such a delicious recipe!
    Thank you for joining us at Thoughts of Home.
    Hope to see you next week too.

    White Spray Paint


Thank you for reading along and taking a minute to leave a comment.
Your thoughts make my day! I love hearing from you and appreciate your feedback.
You can also email me: