Summer Squash Casserole

Summer Squash Casserole is a rich flavorful side dish that you can serve year round.

This creamy recipe starts on the stove top and finishes in the oven. I had an abundant amount of summer squash from the garden this year, so this casserole was one of the many recipes we enjoyed, but I plan on making this as a hearty side dish throughout the year.

This post may contain affiliate links. That means that I will earn a teeny tiny (seriously, it’s ridiculously small) commission on anything that you buy, at no added cost to you. By supporting me this way, I can deliver more homestead goodness! Read my disclosure policy here.

SUMMER SQUASH CASSEROLE

Pin it to your SAVORY SIDE DISH BOARD to SAVE it for later!

Follow Ten Acre Baker on Pinterest for more ideas on chickens, goats, gardening, DIY projects, and farm to fork recipes!

Cheesy crispy Summer Squash Casserole is a great way to enjoy those summer squash that just won’t stop! If you’re like me and planted a couple too many zucchini and yellow squash plants, you’ll be thrilled to stumble upon yet another recipe.

I already put my zucchini to good use in my Parmesan Zucchini Fries and Zucchini Blueberry Muffins, yet I still had about 600 pounds of zucchini to go through. I even got to the point where my chickens and goats were sick of it! Fortunately this squash casserole is so flavorful and decadent, you could barely tell it was loaded with squash!

How to make this squash casserole:

I started by cooking the yellow squash, zucchini, and onion on the stove top in butter. Everything tastes better when it’s cooked in butter, don’t you think? I did this to not only add flavor, but to soften the vegetables up.

Then I made a crumb topping that consists of garlic herb seasoning, panko bread crumbs, shredded cheddar cheese, and fried onion pieces. The onion pieces really gave this squash casserole a lot of flavor and because it reminded me a lot of green bean casserole, this recipe would be perfect to serve during the fall season as well.

I took half of that seasoned crumb mixture and mixed it with heavy cream and an egg. That got poured over my sauteed squash and onions. Then, the remaining crumb mixture was added to the top.

You’ll want to be sure to use a very large oven safe skillet, because you’ll finish the squash casserole off in the oven until it’s golden brown.

Variations of squash casserole:

• This recipe would work equally well with different varieties of summer or winter squash. I can only imagine how tasty this would be with a brilliant orange butternut squash. If you use a winter squash, just be sure to slice it extra thin and you’ll want to cover it during the baking process to ensure it cooks all the way through.
• Different varieties of cheese would work great with this recipe. Try using a combination of a hard cheese like parmesan with a soft melty cheese like gruyere. Or, you could spice things up by mixing in a habanero jack with the cheddar. The possibilities are endless.
• You could make an Italian version of this squash casserole recipe by using an Italian herb blend and using mozzarella and ricotta instead of the cheddar and heavy cream.
• Change this squash casserole from a side dish to a main dish by adding some meat. Either brown some ground beef or add shredded rotisserie chicken to make it a complete meal!

Summer Squash Casserole

Summer Squash Casserole is a rich flavorful side dish that you can serve year round. This creamy recipe starts on the stove top and finishes in the oven.

5 from 1 vote

Print Pin Rate

Course: Side Dish

Cuisine: American

Keyword: summer squash casserole

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 8 servings

Calories: 209kcal

Ingredients

• 2 T butter
• 2 cups yellow squash sliced
• 2 cups zucchini sliced
• 1/2 onion sliced
• 1 T garlic herb seasoning
• 1 cup panko bread crumbs
• 1 cup cheddar cheese grated
• 3/4 cup fried onion pieces
• 1 egg slightly beaten
• 3/4 cup heavy cream

Instructions

• Preheat oven to 400 degrees F.
• Melt butter over medium high heat in large oven safe skillet. Place squash, zucchini, and onion inskillet and cook until squash is tender, about 5-10 minutes. Stir only occasionally to prevent burning. 
• Meanwhile, in a separate bowl, combine garlic herb seasoning, panko bread crumbs, cheese, and fried onion pieces. Transfer half of that mixture to a separate bowl and combine with the egg and heavy cream. Pour that mixture over the squash, and then sprinkle the remaining crumb mixture over the top.
• Bake in preheated oven for about 15 minutes or until golden brown. Serve hot.

Nutrition

Calories: 209kcal | Carbohydrates: 8g | Protein: 6g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 73mg | Sodium: 187mg | Potassium: 217mg | Fiber: 1g | Sugar: 2g | Vitamin A: 705IU | Vitamin C: 11mg | Calcium: 144mg | Iron: 0.8mg

Love talking about farm to fork recipes, gardening, chickens, goats, DIY projects and the like?

We have a group that’s just for you!

I invite you to join! We’re building a fun homestead-loving community!!!