Squash Casserole

Summer brings so much produce and squash is always a big producer. Here is a really easy recipe to use your squash with.

Summer brings so much produce and squash is always a big producer. Here is a really easy recipe to use your squash with.

Summer gardens mean all that hard work you have done is finally paying off with veggies to eat and put up.  But what happens when you have so much and don’t know what to do with it all?

I love giving some to our local food bank, neighbors, and family for them to enjoy too.  But it still seems there is a bounty yet to be picked.

One of my favorite summer recipes to make is Squash Casserole.  I prefer cooked squash more so than raw squash and zucchini and this is a perfect way to use them up.  I like to make a double batch of this casserole, save one for us to eat on and the rest to go into small foil pans for the freezer to enjoy later.  This casserole is so perfect for Thanksgiving.

Squash Casserole

When I make this for family or company coming for dinner, I will use the regular ingredients in the recipe below.  But for us, because we eat so much of it sometimes, I will use low-fat mayo, cheese, and sour cream.  Hubby hasn’t figured out I lighten up yet.  hehe

Summer brings so much produce and squash is always a big producer. Here is a really easy recipe to use your squash with.
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1 from 1 vote

Squash Casserole

Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Casserole, Vegetables

Ingredients

  • 1 1/2 pounds of yellow squash cut into slices
  • 1 1/2 pounds of zucchini cut into slices
  • 1/4 cup butter divided
  • 2 cups of diced onion
  • 2 garlic cloves minced
  • 3 cups of corn kernels fresh or can
  • 1 1/2 cups of Cheddar cheese
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 2 large eggs lightly beaten
  • 2 tsp black pepper
  • 1 tsp salt
  • 1 1/2 cups of breadcrumbs divided

Instructions

  • Preheat oven 350 degrees. Melt 1/2 of butter in the skillet and cook squash, zucchini, and onion until crispy tender. Stir in garlic and cook for a couple minutes more.
  • Turn off the stove and stir in corn, and next ingredients using only 1/2 cup of the breadcrumbs, until well blended. Spoon mixture into a 9 x 13 baking dish.
  • Melt the other half of butter and stir in 1 cup of breadcrumbs until well coated. Spread mixture over top of casserole.
  • Bake for 45 to 60 minutes until golden brown. Let stand for 15 minutes before serving.

Notes

If you don't want to use butter to saute the veggies, I use just a little bit of olive oil. I also use Lite cheese, sour cream and mayo to keep down the fat. You need a little bit of fat in this casserole for it to cook well.
I have also only used squash in this recipe.
Like this recipe? Don't forget to share!Follow me at @tammy1999

Enjoy,

Tammy

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28 Comments

  1. I have never had a squash casserole before, but it sounds like something I would like. I will have to try this.

  2. This dish sounds absolutely fabulous. Now that I have so many different types of squash and zucchini growing, I am in need of recipes like this.

  3. Oh, at first while reading, I initially thought it was sort of a dessert. When I saw the ingredients, that’s the only time I realized it was a savory dish. It really looks delicious!

  4. Definitely one to bookmark! I’m always looking for more ways to add squash into our diet.

  5. Yum! Squash is one of the best parts of late summer and early fall! Thanks for linking up to Blogger Brags. I have pinned your post to the Blogger Brags Pinterest board.

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