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Summer Squash Casserole

September 5, 2018 by Krissy 6 Comments

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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.

creamy summer squash casserole in pan

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SUMMER SQUASH CASSEROLE

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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!

cheesy summer squash casserole

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.

scoop of summer squash casserole with crispy topping

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!
creamy summer squash casserole in pan

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 7 votes
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

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Filed Under: RECIPE, SIDE DISHES Tagged With: casserole, squash, zucchini

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Reader Interactions

Comments

  1. Cailyn Medley

    May 16, 2019 at 6:21 pm

    5 stars
    Okay this is SOOOOO good – love that it’s vegetarian friendly too!

    Reply
  2. Kristyn

    May 16, 2019 at 8:10 pm

    5 stars
    Mmmm!! Love squash & this just looks amazing! Love all the flavors & the crunch!

    Reply
  3. Becky Hardin

    May 16, 2019 at 9:58 pm

    5 stars
    I love a good squash casserole. Yours sounds so awesome! I can not wait to try.

    Reply
  4. Aimee Shugarman

    May 17, 2019 at 5:15 am

    5 stars
    Saving this one for when my garden squash ripen. So good.

    Reply
  5. Natasha

    May 17, 2019 at 2:40 pm

    5 stars
    I love squash! This looks great in casserole form, cant wait to try this flavor combo!!

    Reply
  6. Stephanie Ray

    December 31, 2019 at 7:09 am

    5 stars
    So, good, thank you! I double the recipe, using a whole onion and entire bag of squash/zucchini from Costco, but that’s just me!

    Reply

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