Mrs. Brewer’s Squash Casserole

Mrs. Brewer's Squash Casserole

My husband always tells people that he never could have married me if I hadn’t been born in the South. Now, I only lived there from birth until age 2, but he says it counts. 🙂 During those two years my family lived in Alabama, my mother was given this recipe by her neighbor and dear friend. I’ve enjoyed it for as long as I can remember at our Thanksgiving feasts. Today I made 2 versions: one with butternut squash and a yellow onion, the other with yellow squash and a white onion. The recipe is for just one casserole, but I have pictures of both.  I hope you enjoy this delicious bit of Southern cooking!

Mrs. Brewer’s Squash Casserole



2-3 cups of squash (I used 5 small yellow squash for one casserole and 24 oz. of butternut for another)

2 slices of bread

.1/2 cup milk

3 hard-boiled eggs, mashed

1 onion, diced (I used yellow for one casserole and white for another)

1 1/2 sticks of butter

2 sleeves of Ritz crackers  (You can use one with 1/2 stick of butter if you prefer- we really like the cracker crunch on top!)


Preheat oven for 325 degrees.

Cut up the squash and cook until tender. I put the pieces in a microwave-safe dish, put about 2 tablespoons of water in the bottom, covered with plastic wrap, and heated for 10 minutes in the microwave. Drain.

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Add 2 slices of bread to the 1/2 cup milk in another bowl. (I added a little bit more to cover the bread- it will probably depend on your bowl size).  Let the bread soak.


Mash the eggs while you melt 1/2 stick of butter. Then add the mashed eggs and diced onion to the butter. Cook for 3-5 minutes.

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Add this mixture to the bread and milk. Stir well. Add squash, stir again.

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Pour the entire mixture into a casserole dish. Cover with a layer of 1 cup shredded cheddar cheese.


Melt 1 stick of butter. While it’s melting, smash the sleeves of Ritz crackers to crumbs. Mix the melted butter with the crackers.(Do you see that little lake of butter in the bottom right corner? Ahhh, butter.)


Pour the cracker crumbs on top of the cheese. Bake at 325 degrees for 40-45 minutes.

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We really enjoyed both versions of the casserole. I think I preferred the butternut squash because it was sweeter, but I would never turn away the yellow squash. We just ate casserole for dinner tonight. Awesome. Really awesome.

Note: I bought the butternut squash already cut peeled and cut up to save time. It costs almost double than if I peeled and cut it myself ($6 over $3). But the few dollars was worth the 20 minutes it saved me today. Also, you could use frozen chopped onions to save time. I didn’t think of that until I was crying (from onions) while making this meal. Finally, Daddysaurus made the hard-boiled eggs the night before using his Egg Cooker. That’s one thing that’s nice to have ready before you get started. With those shortcuts, it’s a quick and easy tradition to start at your Thanksgiving feast!


One thought on “Mrs. Brewer’s Squash Casserole

  1. Pingback: 2013 Thanksgiving Recipe Round-Up | Gaining Mommymentum

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