summer squash casserole

A summer fresh side dish that is a savory treat filled with cheesy goodness!

Southern Summer Squash Casserole Recipe

yellow squash (sliced, 1/4 inch thick)

onion

garlic

eggs (beaten)

mayonaisse

milk

Colby Jack Cheese (shredded)

Mozzarella Cheese (shredded)

Parmesan Cheese (shredded)

Salt and Pepper to taste

breadcrumbs

Slice the yellow summer squash into roughly 1/4-inch slices, dice the onion. Preheat a medium pan. Add oil or butter to the pan for cooking Add the yellow squash, onions, and garlic. Salt and pepper to taste. Cook about 5 to 7 minutes until slightly softened but still firm. Remove to a colander to drain excess liquid from squash mixture. 

Combine in a bowl the mayonnaise, milk, and cheese. Salt and pepper to taste.&nbsp;

Grease your casserole dish. Add the squash and cheese mixture together into the casserole dish then mix well.&nbsp;

Combine the panko breadcrumbs, and additional Parmesan cheese. Top the squash casserole evenly with the topping.&nbsp;

Bake in a preheated 400-degree oven for thirty minutes until top is browned.&nbsp;

Serve immediately. May be stored for up to one week in an airtight container.

Summer Squash Casserole

2-3 medium zucchini (sliced 1/2 inch thick)

medium yellow zucchini (sliced 1/2 inch thick)

cilantro

cheese (we used Sharp Cheddar)

pesto

tomatoes (sliced)

Salt and pepper

Preheat oven to 400. Grease or spray a 9×13 pan. Layer the bottom with sliced squash. Spread 1/2 the pesto over the sliced squash, 1/2 of the zucchini slices, 1 cup of cheese, red onion, 1/2 of the fresh herbs, and salt and pepper.

Repeat above step, ending with sliced tomatoes on top.

Place a large piece of foil over the pan to seal.

Bake at 400 for 35-40 minutes, until squash is tender but not overcooked (use a fork to test if it is soft, but do not over cook).

Remove foil; let sit for 10 minutes before serving.

https://embed.mediavine.com/videos/mmdm7pvz7fsuofoykfmr

SUMMER SQUASH CASSEROLE is the perfect garden-dump casserole, low-carb, full of herbs and lots of summer flavors! So good!

This is a spicy mixture of summer squash, corn, green chiles, and stuffing. Southern cuisine combined with Tex-Mex flavors makes a memorable side dish or vegetarian entree.

Nice and Spicy Summer Squash Casserole Recipe with Stuffing and Green Chiles

summer squash (chopped (3 small squash

butter

bell peppers (chopped)

mushrooms

cumin

all-purpose flour

corn

green chiles (more

stuffing mix

salt

black pepper

Cheddar or Monterrey jack cheese, shredded (4 ounces)

Cook 4 C chopped summer squash with a tablespoon of added water. Cover and microwave on HIGH for about 8-9 minutes. Mash squash with a fork or masher and drain well. Set aside.

While the squash cooks, sauté chopped onions (half an onion) and ½ C of bell peppers in 1 tablespoon of butter melted in a large skillet over medium heat. After the vegetables soften, add 8 ounces of sliced mushrooms and cook another 2-3 minutes. Add 1/4 teaspoon of cumin.

Add 1 tablespoon of flour to softened veggies. Cook and stir for about two minutes, then add 1 cup of milk (whole or low-fat) to make a sauce. Stir and cook on medium-low until thickened like gravy.

Add 1 cup of corn, 1 4-oz can of green chiles (drained), and cooked, drained, squash. Season to taste with ½ teaspoon salt (only if needed, storebought stuffing can be salty already) and 1/4 teaspoon of pepper. Fold in the dried cornbread and cheese.  If you prefer, save half the cheese to sprinkle on top in step 5.

Place into a greased 1-1/2 quart casserole dish. Place into a 400˚F (200˚C) oven for 20 minutes or until heated through. Sprinkle the remaining cheese on top during the last 5 minutes.

https://content.jwplatform.com/videos/F1iUqDY0.mp4

Spicy Squash Casserole with Cornbread is a Tex-Mex-meets-Southern mixture of yellow squash, peppers, corn, green chilies, and dried crumbled cornbread topped with cheese.

Spicy Squash Casserole with Cornbread

This easy squash casserole combines tender yellow squash in a super creamy, cheesy sauce, all topped off with a buttery cracker topping for a crowd-pleasing summer side dish for potlucks, picnics, holidays, and cookouts!

The Best Squash Casserole

3.15 lb yellow squash

5.1 oz onion (1 medium; yellow or sweet)

0.07 oz fresh thyme (1 Tbsp)

Tbsp sea salt (or kosher salt)

½ tsp black pepper

Tbsp olive oil (or another neutral oil)

eggs (large)

sour cream (1 cup OR Greek yogurt)

oz cheddar cheese (or Swiss cheese/Gouda, 1 cup shredded)

cream cheese

3.8 oz crackers (1 sleeve or 30-32 Ritz crackers)

1.5 oz butter (3 Tbsp)

Rinse and slice the squash into 1/3-14-inch rounds and dice the onion.Preheat the oven to 350°F/175ºC and grease a 9.5×6.5 inch casserole/baking dish.

Heat the oil in a large skillet over medium-high heat until the oil shimmers. Then add the onion and sauté for two minutes.

Add the summer squash pieces and cook, loosely covered, for 10 minutes, until the center of the squash becomes tender.If you don’t have one large enough, you may have to do this in two batches or two separate pans.

Add the thyme, salt, and pepper, stir, and cook for 2-3 minutes uncovered for some of the liquid to evaporate.

If there&#39;s still a LOT of liquid in the pan and you prefer a drier casserole, drain the mixture through a colander for 5 minutes.

Par-cook the squash

In a large bowl, combine the eggs, cream cheese, sour cream, and between ½-⅔ of the shredded cheese and whisk/mix until thoroughly combined.

Prepare the cream sauce

Melt the butter on the stovetop or in the microwave (for 20-30 seconds).

Crush the crackers into a crumb consistency by placing them in a Ziplock and bashing them with a rolling pin or the bottom of a heavy glass.

In a bowl, add the melted butter and the crushed cracker crumbs and mix thoroughly.

Make the topping

Spread the par-cooked squash mixture into the prepared baking/casserole dish, then pour over the cream mixture and mix well.

Sprinkle over the remaining shredded cheese and cracker mixture, spreading it evenly over the top.

Transfer the dish to the oven and bake until it&#39;s golden brown on top with a bubbly filling – this should take about 20 minutes at 350°F/175ºC.Optionally broil it for a minute or two at the end if it hasn’t browned enough.

Leave it to sit for just a few minutes (3-5) before serving to allow it to thicken up slightly.

Assemble and bake

https://content.jwplatform.com/videos/gDPlNH6v.mp4

This easy squash casserole is a crowd-pleasing summer side dish for potlucks, picnics, holidays, and cookouts!

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Top 4 summer squash casserole recipes from across the web

The most viewed summer squash casserole recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Southern Summer Squash Casserole Re...

Summer Squash Casserole

Nice and Spicy Summer Squash Casser...

The Best Squash Casserole

The most viewed summer squash casserole recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine