Recipe Detail

Make Ahead Squash Casserole

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Number of Servings:


  1. 2 bags - to 3 bags of frozen cubed squash (mix with turnip, if you like)
  2. 1 cups - applesauce OR 2 chopped apples
  3. 6 tablespoons - butter or margarine
  4. 4 teaspoons - sugar (white or brown)
  5. 3 teaspoons - salt
  6. 1/4 teaspoons - black pepper
  7. 2 - eggs
  8. 1 3/4 cups - soft breadcrumbs
  9. 2 tablespoons - melted butter


(If using turnip, peel, slice and cut it into strips, removing all traces of green.) Cook squash (and turnip) in boiling, salted water until tender.

Mash with electric beater or potato masher and combine with remaining ingredients EXCEPT half the bread crumbs and all the melted butter. Mix well.

Pour into a greased 2-qt. casserole dish. You may need more than one. Top with remaining crumbs tossed with butter. Let cool slightly, then cover and refrigerate.

Heat, uncovered, at 350 degrees F. for 30 minutes.

This keeps in the fridge for 5 days or can be frozen for reheating when needed. Reheat in the microwave. If cooking from frozen, remove and thaw before reheating.


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