Name: Nannies Squash Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 medium yellow squash, sliced thin; 1 medium zucchini squash, sliced thin; 1 medium onion, chopped; 1 medium carrot, peeled and sliced; 2 tablespoons butter, melted or softened; 2 tablespoons sugar; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1 large egg, beaten; 1/2 cup fresh breadcrumbs; 3/4 cup shredded cheddar cheese (optional)

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Creamy, comforting, and delightfully simple, Nannies Squash Casserole is the kind of dish that feels like a warm hug on a plate. With tender yellow and zucchini squash, sweet carrots and onions, a silky egg binder, and a golden breadcrumb-cheddar finish, it’s a side dish that can easily steal the show. Fun fact: many family casseroles were born from the need to stretch a few vegetables into a satisfying meal — and this one is no exception.

This recipe is special because it’s fast to prep, forgiving for beginners, and beloved by kids and grown-ups alike. It pairs beautifully with roasted meats or a crisp salad, and if you love easy comfort food, you might also enjoy other hearty casseroles like the Cheesy Cabbage Beef Casserole on the blog. Give this one a try tonight — it’s a surefire way to put a smile on the dinner table.

What is Nannies Squash Casserole?

What’s in a name? Nannies Squash Casserole sounds like a family heirloom and maybe it is — was it made by a loving nanny, or is it a nickname handed down at Sunday supper? Who knows, but it’s likely to inspire the thought that “the way to a man’s heart is through his stomach.” Could that be why it stuck around? Maybe Grandma Nannie made it so often that everyone called it by her name. Whatever the origin, it’s comforting, homey, and begging to be tried. Don’t be shy — give Nannies Squash Casserole a chance and see why families keep coming back for seconds.

Why You’ll Love This

Comforting, creamy texture with a slightly crisp top: The main highlight is the soft, mashed vegetable base contrasted with toasted breadcrumbs and optional cheddar for a satisfying finish.
Wallet-friendly and wholesome: Using seasonal squash, a few pantry staples, and minimal cheese keeps the cost low while still delivering big flavor.
Family-pleasing and versatile: Mild flavors make it great for picky eaters, and you can easily adapt it by adding herbs, bacon, or a crunchy topping.

If you enjoy other vegetable-forward casseroles, try pairing this comfort dish with another casserole-style favorite like the Cheesy Cabbage Beef Casserole for a hearty family meal. Ready to cook? This one’s calling your name.

How to Make:

Quick Overview

This casserole is straightforward: boil the squash and vegetables until tender, mash them with a few binders and seasonings, mix in breadcrumbs and cheese, then bake until the top is golden. It’s easy to prepare in about 10–15 minutes of active work and about 30 minutes in the oven for a total time near 45 minutes. The standout elements are the creamy vegetable base and the crunchy, cheesy finish.

Ingredients

2 medium yellow squash, sliced thin

1 medium zucchini squash, sliced thin

1 medium onion, chopped

1 carrot, peeled and sliced

2 tablespoons butter, melted or softened as needed

2 tablespoons sugar

1/2 teaspoon salt

1/2 teaspoon pepper

1 large egg, beaten

1/2 cup fresh breadcrumbs

3/4 cup shredded cheddar cheese (optional)

Directions

Prepare your vegetables: wash the yellow squash and zucchini and slice them thin. Peel and slice the carrot. Chop the onion into small pieces so it cooks evenly.
In a medium pot, combine the sliced yellow squash, sliced zucchini, chopped onion, and sliced carrot. Add enough water to the pot to just cover the vegetables.
Cover the pot and bring the water to a boil over medium-high heat. Once boiling, reduce heat slightly and cook for 6 minutes. The vegetables should be tender but not falling apart.
Drain the vegetables very well using a colander or sieve. Let them sit a minute to release excess steam and moisture so your casserole won’t be watery.
Mash the drained vegetable mixture in a bowl until mostly smooth but with a little texture remaining. You can use a potato masher or a fork.
Stir in the 2 tablespoons butter, 2 tablespoons sugar, 1/2 teaspoon salt, 1/2 teaspoon pepper, and the beaten large egg. Mix thoroughly so the egg acts as a binder.
Add the 1/2 cup fresh breadcrumbs and 3/4 cup shredded cheddar cheese if using. Stir until evenly combined.
Pour the mixture into a lightly greased 1.5 quart casserole dish, spreading it into an even layer.
Bake in a preheated 350 degree oven for 25 to 30 minutes, or until the top begins to brown and the casserole is set in the center. If you like a darker crust, place under the broiler for 1 to 2 minutes while watching carefully.
Remove from the oven and let the casserole rest for 5 minutes before serving to firm up slightly.

Nannies Squash Casserole

What to Serve With

Roast chicken or grilled pork chops for a classic, satisfying meal.
A crisp green salad with a lemon vinaigrette to cut the richness.
Steamed green beans or roasted Brussels sprouts for added veg variety.
Cranberry sauce or a tangy relish to introduce a bright contrast.
A chilled white wine, iced tea, or sparkling water with lemon for a refreshing drink option.

Top Tips for Perfecting

Drain thoroughly: Excess water leads to a soggy casserole. Let the drained vegetables sit a minute and press lightly if needed.
Adjust the texture: Mash more for a creamier result or leave chunks for a rustic bite.
Breadcrumbs: Fresh breadcrumbs provide the best texture; panko works too for extra crunch.
Cheese: The cheddar is optional — use sharp cheddar for more flavor or omit for a dairy-free option.
Flavor boost: Stir in a teaspoon of Dijon mustard, a clove of minced garlic, or 1/4 teaspoon paprika for extra depth.
Avoid overbaking: Remove when just golden to keep the interior moist.

Storing and Reheating Tips

Refrigeration: Cool the casserole to room temperature, cover tightly with foil or an airtight lid, and store in the refrigerator for up to 3 days.
Freezing: For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat individual portions in the microwave for 1 to 2 minutes until warm, or reheat the whole casserole in a 325 degree oven for 15–20 minutes covered, then uncover for a few minutes to restore a bit of crispness.
Best quality: Fresh is best, but this casserole reheats nicely if you follow the steps above.

FAQs

Is this casserole vegetarian?
Yes. As written it is vegetarian. If you wish to add meat, cooked bacon or diced ham can be stirred in before baking.

Can I make this dairy-free?
Yes. Omit the cheddar and use dairy-free butter or oil. Use dairy-free breadcrumbs if needed.

Can I use frozen squash instead of fresh?
You can, but thaw and drain frozen squash very well to remove excess water before using.

How do I make the topping extra crunchy?
Substitute panko breadcrumbs and toss them with a tablespoon of melted butter before sprinkling on top.

Can I double this recipe for a larger crowd?
Yes. Use a larger baking dish and increase baking time slightly until heated through and the top browns.

Conclusion

Nannies Squash Casserole is an easy, comforting side that’s perfect for weeknights, potlucks, or holiday tables — simple to make, budget-friendly, and endlessly adaptable. If you’re curious about variations or want inspiration from similar classics, check out this Yellow Squash Casserole – Nutmeg Nanny for a related take, or explore this Summer Squash Souffle Casserole Recipe — GypsyMoon for another summer squash idea. Give it a go, share it with family, and enjoy the comfort this humble casserole brings.