Recipes · Sides
Pimento Cheese Squash Casserole
- Serves
- 8
- Meal
- Side dish
- Issue
- November 2025
Ingredients
- 4-5 yellow squashes, chopped into half moon shapes
- 1 yellow onion, chopped
- Salt and pepper, to taste
- 2 eggs
- 1 cup whole milk
- 12 oz. Callie’s Hot Little Biscuit Traditional Pimento Cheese
- 1 cup of breadcrumbs or 6 leftover Callie’s Hot Little Biscuit Buttermilk biscuits, for breadcrumb topping
- 3 Tbs. butter, melted
Method
Preheat the oven to 350°F.
In a Dutch oven or large pot, place the chopped squash and onion and season with salt and pepper. Fill the pot with water until the water covers the top of the vegetables.
Bring the water to a simmer over medium-high heat. Once simmering, place a lid on the pot and continue cooking for an additional 15 minutes.
Drain the squash and onion. Allow to cool in a colander or transfer to a bowl to cool.
While the squash and onion are cooling, in a medium bowl, whisk together eggs, milk, and pimento cheese. If making the breadcrumbs, break up leftover biscuits and pulse in a food processor until crumbled.
In a large mixing bowl, combine the cooled squash and onions with the pimento cheese mixture.
Transfer to a buttered casserole dish. Top with biscuit breadcrumbs and the melted butter.
Bake for 30 to 40 minutes. Remove from the oven and allow it to sit for a few minutes before serving.
From “Be Our Guest: Discover Tried & True Thanksgiving Recipes From Local Cookbooks.”