Cici's Squash Casserole - Piedmont Pennies

CC's Squash Casserole

I had the pleasure of meeting Charlotte Craver, a long time Penny Pal, at the Raleigh Junior League Shopping SPREE event October 2025. Charlotte bought more of our cheesy Penny Panko crumbs to make her family’s squash casserole recipe.  

I asked her to share her recipe... And she did! 

Thank you, Charlotte, for sharing your delicious recipe for the Penny Pal community. I'm excited to make it for the holidays!


Charlotte Craver's Squash Casserole

  • 6-8 medium sized squash, scrubbed with a vegetable brush; cut off each end & cut into rounds
  • 1 medium onion chopped
  • 2-4 TBSP butter
  • 1/2 wheel of Boursin cheese, Shallot & Chive
  • 1 cup freshly grated sharp cheddar (do not use bagged, pre-shredded cheese)
  • 2 eggs beaten
  • 1/2 cup Piedmont Pennies Parmesan & Herb Panko Crumbs
  • Salt & Pepper to taste (Freshly grated black pepper is better.)
  • Another 1/4 to 1/2 cup of Piedmont Pennies Parmesan & Herb Panko Crumbs for the topping 

Instructions:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Grease casserole dish.
  3. Layer squash & onions in a large pot (I use a Dutch oven) with a small amount of water until cooked.
  4. Stir a few times while cooking or else the squash on the bottom will be mushy.  Do not overcook as the squash will cook more in the oven.
  5. Drain well. Return to the pot.
  6. Add butter & Boursin cheese gently stirring to melt & incorporate. Allow to cool.
  7. Add beaten eggs, cheddar cheese, Piedmont Pennies Panko crumbs, salt & pepper.
  8. Gently stir.
  9. Pour into a greased casserole dish.
  10. Top with the additional Piedmont Pennies Panko Crumbs.
  11. Bake in 350 degree oven for 30-40 minutes or until bubbly around the edge & browning begins on top.

Enjoy! 

(From the Kitchen of Charlotte Craver, Raleigh NC)



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