Ingredients for Aunt Fanny's Baked Yellow Squash
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Aunt Fanny's Baked Yellow Squash? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Aunt Fanny's Baked Yellow Squash
- Preheat oven to 375°F (190°C).
- Wash and chop 2 medium yellow squash and 1 medium onion into roughly 1/2-inch pieces.
- Boil the chopped squash and onion in salted water until tender, about 10-12 minutes. Drain VERY thoroughly.
- Mash the cooked squash and onion with a potato masher or fork until mostly smooth.
- In a large bowl, combine the mashed squash mixture with 1 (10.75 ounce) can condensed cream of mushroom soup, 1/2 cup milk, 1/4 cup grated Parmesan cheese, 1 teaspoon salt, 1/2 teaspoon black pepper, and 4 tablespoons (1/2 stick) of butter.
- Melt the remaining 4 tablespoons (1/2 stick) of butter in a separate bowl.
- Pour the squash mixture into a greased 9x13 inch baking dish.
- Pour the melted butter evenly over the top of the casserole.
- Sprinkle 1 cup of crushed cracker crumbs (or bread crumbs) over the melted butter.
- Optional: Add a pinch of nutmeg to the squash mixture for extra warmth.
- Bake for 30-45 minutes, or until golden brown and bubbly. Let stand for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
26g
Fat
27g
Carbs
3g
