Brenda Gantt’s Squash Casserole Recipe

Brenda Gantt’s Squash Casserole is a delicious copycat recipe I decided to try after watching her prepare it. When I saw those tasty squash baking with a crispy cracker and cheese topping, I knew I had to give it a try in my own kitchen. 

As someone who grew up eating my mama’s squash casseroles every Sunday after church, comfort food like this holds a special place in my heart. I found that by simmering fresh squash until fork tender, combining it with a rich, eggy custard, and baking it all under a crispy blanket of buttery crackers and cheese, I was able to produce a flavorful dish reminiscent of those happy family meals from my childhood. 

This Brenda Gantt copycat squash casserole is easy to throw together and makes for a delicious, nostalgic meal. The creamy squash filling and the crispy crackers on top are an unbeatable combination that I know you and your family will love.

Ingredients That You Will Need

• 6 large, boiled, chopped yellow squash: Tender yellow squash is the base that provides moisture and delicate flavor. Boiling softens the squash before baking.
• 2 beaten eggs: Eggs act as a binder to help set the casserole and add richness.
• 1/2 onion: Onions add aromatic flavor. Chopped finely to blend into the casserole smoothly.
• 1/2 bell pepper: Bell peppers lend sweetness and texture. Finely chopped to incorporate evenly.
• 1 stick of butter: Butter provides moisture and a rich, buttery flavor.
• 2 cups mayonnaise: Mayonnaise contributes creaminess and tang. Aids in binding and helps the casserole set.
• 1 1/2 cups grated cheese: Melty cheese gives the casserole a creamy texture and sharp flavor. Use any variety you prefer.
• Salt and pepper to taste: Adding salt to food makes the flavors stronger. Pepper provides a subtle heat and spice. Adjust amounts to suit your taste.

For Toppings: 

• 1/2 pack of crackers: Crackers provide a crispy, buttery topping texture and crunch when baked on the casserole.
• A handful of grated cheese: Grated cheese sprinkled over the crackers melts to form a gooey, golden brown topping over the casserole when baked.

Kitchen Tools

• Large bowl: An essential vessel for mixing large volumes of ingredients.
• Skillet: The ideal pan for quick sautéing.
• Casserole dish: The cornerstone baking dish that gives casseroles their distinctive shape for serving.

How To Make Brenda Gantt’s Squash Casserole

Step 1: Boil the Yellow Squash

Boil the yellow squash until tender. Drain and set aside.

Step 2: Sauté Onion and Bell Pepper

In a skillet, sauté the chopped onion and bell pepper in a stick of butter until soft.

Step 3: Prepare Creamy Mixture

In the bowl, beat the 2 eggs and mix them with mayonnaise and grated cheese until creamy.

Step 4: Combine Creamy Mixture with Squash

After that, in a large bowl, mix the creamy mixture with the yellow squash. 

Step 5: Add Sautéed Onion and Bell Pepper

Add the sautéed onion and bell pepper mixture to a large bowl. Mix well.

Step 6: Season and Mix

Season with salt and pepper to taste, and mix in with the boiled squash.

Step 7: Transfer to Casserole Dish

Move the mixture to a greased casserole dish.

Step 8: Add Crushed Crackers

Crush the crackers and sprinkle them over the top of the casserole.

Step 9: Add Grated Cheese

Then, put a handful of grated cheese on top.

Step 10: Bake

Finally, Bake at 350 degrees for about 30–40 minutes in the oven, or until golden brown.

Enjoy your delicious squash casserole!

Recipe Notes

• Use fresh, firm yellow squash – older squash can be too watery and make the casserole too moist.
• Allow the squash to cool completely before combining with the other ingredients to avoid curdling the eggs.
• Sauté the onions and peppers just until soft and translucent, not browned, so they retain brightness of flavor.
• To prevent curdling, temper the eggs by gradually adding some of the hot veggie mixture before fully incorporating.
• Don’t over-season with salt early on, as the cheese and crackers on top will add plenty of saltiness. Taste after baking and adjust seasoning as needed.
• Make sure to grease the baking dish well so the casserole releases easily after baking.

Recipe Variations and Substitutions

Squash Variations:

Instead of yellow squash, I opt for zucchini or a mix of green and yellow – the colors blend beautifully. Try eggplant or mushrooms for a hearty texture; sauté them before blending into the cheesy goodness.

Creamy Twist:

Skip the mayo; Greek yogurt or sour cream keeps it creamy. I love the sharper bite of shredded extra sharp cheddar in the filling, and Parmesan on top adds a delicious touch.

Crunchy Toppings:

Swap plain crackers for crushed flavored ones or breadcrumbs. Toasted pecan crackers bring a hint of sweetness, while Italian panko breadcrumbs add a delightful crunch.

Easy Peasy Peppers:

For simplicity, use store-bought roasted peppers instead of sautéing your own. I keep a jar on hand for quick meals – just drain, chop, and mix in.

What to Serve with Brenda Gantt’s Squash Casserole?

Here are some delicious food items that pair perfectly with squash casserole:

• Dinner rolls: Soft, warm rolls are ideal for dipping in the creamy casserole.
• Roasted chicken: The savory, tender chicken complements the sweet squash.
• Green salad: A fresh salad with vinaigrette dressing balances the rich casserole.
• Cranberry sauce: The sweet/tart flavor is a nice contrast to the squash.
• Baked apples: Warm baked apples make the perfect sweet counterpoint on the plate.
• Corn on the cob: The sweet, fresh corn matches nicely with the main dish.

Storage & Reheating Tips

Here are some helpful storage and reheat tips for leftover squash casserole:

• Let the casserole cool completely before storing. Cover the dish and refrigerate within 2 hours of cooking.
• You can keep squash casserole in the refrigerator for 3 to 4 days. Make sure it is kept in an airtight container or securely wrapped in plastic wrap.
• Clearly label storage containers with the name/type of dish and date prepared. This makes leftovers easy to identify.
• When reheating refrigerated or frozen casserole, heat thoroughly to 165°F. Cover with foil and reheat gently to prevent drying out.
• For best texture and flavor, try to eat refrigerated squash casserole within 5 days, and frozen within 2 months. Reheat only the amount needed rather then repeatedly cooling and reheating.

Leftover Ideas

Here are some delicious ideas for using up leftover squash casserole:

Casserole breakfast: Spoon squash casserole into a baked omelet or breakfast casserole with eggs, cheese, and bacon or sausage.

Stuffed shells: Fill jumbo pasta shells with spoonfuls of the leftover casserole for an easy weeknight meal. Top with marinara sauce and mozzarella cheese.

Add to soup: Dice up squares of the casserole to add hearty texture to a broccoli cheese soup or loaded baked potato soup.

Pot pies: Mix bites of the casserole into chicken or veggie pot pies along with sauce and other vegetables. Use as filing for hand pies too.

Casserole pizzas: Spread spoonfuls of the casserole over a prepared pizza crust. Top with cheese and bake for a veggie pizza.

Fry into patties: Form leftover casserole into small patties, coat in breadcrumbs, and pan fry in oil for delicious baked squash cakes.

Fold into omelets: Stir diced casserole into a cheese or veggie omelet for extra flavor and heartiness.

Frequently Asked Questions

Here are some common frequently asked questions about squash casserole:

Can I make this dish ahead of time?

Yes! Prepare the casserole a day ahead and refrigerate until baking. Allow some extra baking time as it will need to heat through completely.

What kind of squash works best?

Yellow summer squash, like zucchini or yellow squash, has the ideal mild flavor and texture, but you can experiment with other varieties as well.

Can I substitute Greek yogurt for the mayonnaise?

Certainly! Plain Greek yogurt is an easy, healthier swap to keep the filling creamy.

Is it necessary to boil the squash first?

Boiling helps ensure the squash becomes very tender. This allows it to absorb the other flavors. Without this step, the squash may be too crunchy.

How can I make the casserole less rich if I watch my calories?

Lighten it up by opting for Greek yogurt or sour cream instead of mayo. You’ll still get that creamy texture without the extra calories. And go easy on the cheese – every bite can be a balance of indulgence and health.

Let me know in the comment box if you have any other common questions come up about making this yummy casserole! 

Conclusion

My Brenda Gantt’s Squash Casserole is more than just a recipe; it’s a journey. Every part of the dish tells a story, from the sautéed squash’s bright colors to the cheddar’s creamy texture and the flavored crackers’ golden crunch. It tastes like home in the South and brings back memories that go beyond the dinner table.

With small changes and thoughtful additions, this casserole becomes a symphony of flavors that remind you of home and heart. It’s a taste of family, tradition, and the joy of cooking that can be shared at potlucks enjoyed on a quiet evening, or frozen for later cravings. 

Let Brenda Gantt’s Squash Casserole become a special part of your story of love, good food, and lasting memories as you take that first bite.