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Worlds Best Squash Casserole

Updated on September 14, 2014

Worlds Best Squash Casserole Recipe

Here is what I consider to be the Worlds Best Squash Casserole Recipe. It has been made in my family for many years and everyone that tries it loves it. And I guarantee you that almost any one you serve it to is going to love it also. You can make these up and cook and freeze them for 4-6 months. And they taste delicious in the winter when your garden is buried under snow. And if you grow the squash you will be really excited to tell your guests at Christmas dinner that you grew those squash in your garden last summer.

For Your Recipe You Will Need

1. 2 Pound of Squash Thinly Sliced or Chopped Fine.

2. 1/4 Cup Of Finely Chopped Sweet Onion.

3. 1 Can Cream Of Chicken Soup.

4. 1 Cup Of Sour Cream.

5. 1/4 Cup Of Real Butter.

6. 1 Box Chicken Flavor Stove Top Stuffing.

7. Crumbled Captains Wafers For Topping.

8. 2 Cups Shredded Cheddar Cheese.

Put your squash and onion on in a pot and boil until squash and onion are tender. Add 1 level teaspoon of salt to your squash and onions as you boil them.  Drain very well getting rid of as much of the water as possible. In a large bowl after your squash and onions are cool mix everything but your captain wafers in a large bowl and mix well. Be sure to use the seasoning pack from the stove top stuffing. In another bowl crush your captains wafers and add 2 tablespoons of margarine or butter melted to your crushed crackers. Pour your squash and onion mixture into a 13"X9" casserole or baking dish that you have sprayed  with vegetable spray coating. Use a large spoon to smooth out your mixture in the pan. Now sprinkle your captain wafers over the top as in the photo above. Bake at 350 degrees in a preheated oven for 30-45 minutes.

You can serve as soon as it comes out of the oven or you can place in the refrigerator for a meal later in the day or tomorrow. We buy the tin foil pans from the supermarket and bake our squash casseroles in them so we can freeze them for use in the winter or when ever you want a really great casserole. We have also made these and give them as gifts.

You can use either yellow squash or zucchini squash to make this squash casserole. We have even used both at the same time and I have even added a cup of fine chopped green and red bell peppers to the squash and onions when I boil them for a more festive touch.

What kind of experiences have you ever had with squash casserole. If you make this recipe or you have questions or hints feel free to post your comments below. We really want to hear from you.

Post Your Squash Casserole Comments, Hints Or Questions Below Now.

Post Your Squash Casserole Comments, Hints Or Questions Below Now.

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    • profile image

      Billie 

      6 weeks ago

      Mixed and in the oven. Can’t wait to taste it! I’ll let you know!

    • profile image

      jrdoodles 

      7 years ago

      I use zucchini sliced thinly in place of pasta in my noodles

    • profile image

      kimberlyalias32@yahoo.com 

      7 years ago

      I loved this casserole! I have been using my grandmother's recipe for years and thought it was the best, but I have to say this one is the best! I did use some of the steps from my grandmother's recipe though. I cooked the squash on top of the stove with 2 Tbs. butter, chopped onions, a little bacon, and 1 Tbs. bacon drippings. Then I followed your recipe except I also added 1/4 cup carnation milk in casserole mixture and added 1 cup of cheese to the cracker mixture on top. Everyone I serve this to wants the recipe!

    • profile image

      peprmint42 

      7 years ago

      This recipe is very similar to one my mother used to make except you use hellman's mayonnaise. Didn't used to like squash casserole until she made this receipe. I cooked my squash and them put them in a colander and mashed them up not real squishy and stuck in freezer. Have not cooked casserole at all. Wonder if the squash will be runny? I don't have my mother to ask all these questions and I haven't cooked one in such a long time I can't remember all the do's and dont's. Appreciate any help.

    • crazyhorsesghost profile imageAUTHOR

      Thomas Byers 

      7 years ago from East Coast , United States

      Yes I would let it thaw in refrigerator.

    • profile image

      peprmint42@aol.com 

      7 years ago

      When you take this out of the freezer, do you need to thaw before warming in oven?

    • crazyhorsesghost profile imageAUTHOR

      Thomas Byers 

      8 years ago from East Coast , United States

      Yes I cook them though slightly underdone

    • profile image

      brw 

      8 years ago

      Crazyhorsesghost, do you cook your casseroles before you freeze them?

    • profile image

      jdo 

      8 years ago

      Thanks! This came out great, even with some tweaking for lack of called-for ingredients and lack of time. Had stove top cornbread stuffing mix, had cream of mushroom soup. Augmented with a little bit of chicken seasoning from a ramen noodles packet (which has a little too much salt). The mixture seemed a little too dry and I was afraid that the stuffing wouldn't get moist enough but it came out pretty perfect for my tastes. Will do that one again!!

    • crazyhorsesghost profile imageAUTHOR

      Thomas Byers 

      8 years ago from East Coast , United States

      It really is the best squash casserole you will ever eat and thanks for the comments.

    • profile image

      cathinfrance 

      8 years ago

      I'm going to try this - it sounds great. These autumn/winter vegetables are fabulous. Have a look at my hub on stuffing a pumpkin too - I think you'll like it! :-)

    • profile image

      TMH 

      8 years ago

      You are correct - it's great! Thank you so much for sharing the recipe. I live in atlanta and there is a restaurant that has the best squash casserole and this taste just like it. I suggest everyone try this to die for recipe!

    • crazyhorsesghost profile imageAUTHOR

      Thomas Byers 

      9 years ago from East Coast , United States

      Thanks for the great comments. Mardi I'm going to try your ideal for stuffed squash, Thanks.

    • Mardi profile image

      Mardi Winder-Adams 

      9 years ago from Western Canada and Texas

      This is a great recipe. I also loved stuffed squash - just like stuffed peppers, only use a hollowed out yellow squash or zucchini instead of the pepper. I usually stuff with left over rice, carmelized onions, cooked ground turkey or beef as well as any left over vegetables, including the squash itself. I just put a bit of white wine in the bottom of a casserole, add the stuffed squash on top and bake at 350 for about 30 minutes or until good and hot. Top with a bit of cheese if you want.

    • Ashley Joy profile image

      Ashley Joy 

      9 years ago

      This sounds excellent! I was just in my garden last night looking at all the little baby squash and thinking I need to start trying to decide what to make with it.

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