Aunt Melba's Squash Casserole

My motto is "life is hard, cooking doesn’t have to be." This recipe for Aunt Melba’s Squash Casserole is a prime example of that, since it requires just six ingredients. 

I grew up eating this dish that my great aunt made and it never dawned on me until recently that it could have been her take on green bean casserole. It has the mushroom soup component and the crunchy topping.

This is a quick and easy side dish that will literally go with anything. Try it with poultry, beef or pork.

The Slicing and Chopping

Yellow squash is, of course, the star of this recipe. I use five or six medium-sized squash, but if you have larger ones, you can use less.

Cutco’s 6″ Vegetable Knife should be called the squash knife. It is super sharp and the perfect size for slicing it.

Once sliced, you can use the wide blade of the knife to easily scoop the squash up to transfer it to a sauté pan.

The only other ingredient to be prepped is the onion. Chop it up using my favorite knife, the 7-5/8″ Petite Chef knife.

Preparing the Casserole

The sliced squash is sautéed in water to steam it out and soften it. It’s important to note that I don’t salt the squash because the recipe includes a can of cream of mushroom soup, which already has a lot of salt in it.

Once the squash is cooked, use a Slotted Spoon to remove it from the pan to help drain off some of the water.

In the same pan, cook the onions.

With the onions and squash cooked, place both of them and the rest of the ingredients into a casserole dish and mix to combine everything.

To add some crunchy texture to the casserole, top it with corn chips before placing in the oven.

It might be worth noting that I tried potato chips as a topping once and it wasn’t the same. The corn chips just complement the squash and mushroom soup better. I also tried this recipe with zucchini and it really wasn’t as good.

Give my Aunt Melba’s Squash Casserole a try and it may become part of your family traditions too!