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Recipe: Yellow squash casserole

Posted July 17, 2014
Updated July 20, 2014

This recipe is a side dish I grew up on. It comes courtesy of my mom, who included it in a cookbook she wrote for my sister and me featuring all of the favorite dishes and desserts from our childhood. I go to it all of the time.

This simple recipe is a great way to use all of that summer squash that's in season right now. It's easy and delicious.

Yellow Squash Casserole

2 pounds yellow squashed, cooked and drained (I usually steam it until it's fully cooked)
2 tablespoons minced green onion
1/4 cup butter
1/3 cup sour cream
Salt to taste

Mash the cooked squash. Mix it with the other ingredients, except the breadcrumbs. Sprinkle the crumbs on top of the squash mixture. Bake for 30 minutes at 350 degrees.

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  • Supie Jul 20, 2014

    sorry, but, maybe too simple? no bacon, no eggs, no parm reg? no pepper, bay seasoning or red pepper flakes ? a ton of butter, touch of sour cream (which won't stand up to baking) and salt is the plan ? cooked yellow squash are very watery, nothing to soak up the extra water? cook then bake in a summer kitchen ? oh kay. I'm underwhelmed.

  • Sarah Hall Jul 20, 2014
    user avatar

    We all make mistakes sometimes. It's fixed. Thanks for reading!