Squash and Onion Casserole

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Preparation info

  • 4 to 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 cup finely chopped onions
  • ¼ cup butter
  • 2 pounds yellow summer squash
  • 1 teaspoon salt
  • ½ cup sour cream
  • Freshly ground black pepper
  • ½ cup soft fresh bread crumbs
  • 2 tablespoons melted butter


  1. Preheat oven to moderate (350°F.).

  2. Cook the onions in the butter until golden, stirring almost constantly.

  3. Scrub and trim the squash and cut them into cubes. Cook squash in one inch of boiling water containing the salt for fifteen minutes, or until tender. Put the squash through a food mill or ricer.

  4. Combine the puréed squash, onions and sour cream and season the mixture with additional salt and pepper to taste. Spoon it into a casserole and top with bread crumbs. Dribble the butter over it.

  5. Bake for ten to fifteen minutes, or until the casserole starts to bubble. Place it briefly under the broiler until crumbs are brown.

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