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Squash Casserole recipes

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This savory casserole has a southern twist with the addition of hushpuppy mix. Who knew squash could taste so good? Watch Donna Reynolds make squash casserole in this video clip from Carolina Outdoor Journal.


  • 2 1/4 – 2 1/2 pounds squash, cut in half lengthwise, then into half-moons
  • 1 pound sweet onions, diced
  • 1 tsp poultry seasoning
  • 3 tsp salt
  • 1 tsp pepper
  • 8 ounces Onion Hushpuppy Mix or Plain Hushpuppy Mix
  • 2 eggs, well beaten
  • 3/4 cup sour cream
  • 3/4 cup shredded cheese


  1. Preheat oven to 350°F. Grease a 2-quart casserole dish.
  2. In a large skillet, combine squash and onions. Add poultry seasoning and 2 tsp salt; cook on medium high heat, stirring occasionally until tender.
  3. Transfer mixture to a large mixing bowl and add hushpuppy mix, beaten eggs, sour cream, pepper and remaining salt. Mix thoroughly; pour into prepared dish. Spread cheese evenly over top.
  4. Bake for 50-60 minutes, or until golden brown on top.

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