If you need to change it up from your typical sautéed squash, then this simple summer squash casserole recipe is perfect!
An Overabundance of Summer Squash
Summer squash is a plant that thrives in my garden every year. When it is picked fresh, we love to sauté it with some zucchini, but we also put up a lot of it for the winter. I rinse them off, slice them up, and then vacuum seal them using my food saver before tossing them in the deep freezer. While I can thaw them out and sauté the squash, it doesn’t have the same freshness. So instead I combine my summer squash with a few simple ingredients to make a summer squash casserole. Whenever I make this for guests they are surprised by its delicious flavor!
Ingredients:
- 2 medium summer squash
- 1 onion
- 1 egg
- 1/2 cup of mayonnaise
- 3/4 cup of cheese
- 1 tsp of sugar
- 1 1/2 tsp of paprika
- 1 tsp of garlic powder
- 1/2 tsp of onion powder
- salt and pepper to taste
- 3 TBSPS of melted butter
- 1 cup of crackers or breadcrumbs
How to Make Summer Squash Casserole
Step 1:
Preheat oven to 350 degrees.
Step 2:
Slice two medium-sized squash into slices about a quarter-inch thick. Cook them over medium-high heat until tender. If using fresh squash, you can cook with oil in a skillet. If using frozen squash, you can cook in a pot of water. While the squash is cooking, get started on step three.
Step 3:
Dice one onion. If feeding littles, dice the onion finely to make it hard to detect in the dish. Grate 3/4 cup of cheese. You can use your choice of cheese. Personally, I like to use colby jack or cheddar cheese.
Step 4:
In a large oven-safe bowl, combine the egg, diced onion, 1/2 cup of mayonnaise, 3/4 cup of cheese, 1 tsp of sugar, 1 1/2 tsp of paprika, 1 tsp of garlic powder, 1/2 tsp of onion powder, salt, and pepper.
Step 5:
Now strain the cooked squash and transfer back to the pot. Use a potato masher to mash the squash. Strain the squash a second time.
Strain the Squash 
Mash the Squash 
Strain Again
Step 6:
Once the squash has been strained twice, add it to the casserole dish and mix well.
Step 7:
Crush up crackers and spread over the top of the dish. Melt 3 TBSP of butter and pour over top of the crackers. If you are out of crackers, you could substitute breadcrumbs. When I made Summer squash casserole this week, I substituted sourdough crackers.
Step 8:
Bake the casserole at 350 degrees for 30 minutes.
What Should I Serve Summer Squash Casserole With?
This simple summer squash casserole goes well with just about any meal. Roast, meatloaf, pork chops, ribs, steak, pork tenderloin, etc. It is a very versatile side which makes it great for potlucks, cookouts, and holidays. This casserole was a big hit at my family’s “Thanksmas” dinner.
Topping Options
You can top this casserole with just about anything and it always comes out delicious. My personal favorite is crackers, but I have also tried:
- Breadcrumbs
- Extra Cheese
- Sourdough crackers
- Cornmeal
- Sourdough breadcrumbs
Summer Squash Casserole Recipe
Cheesy summer squash casserole the whole family will love!
Ingredients
- 2 medium summer squash
- 1 onion
- 1 egg
- 1/2 cup of mayonnaise
- 3/4 cup of cheese
- 1 tsp of sugar
- 1 1/2 tsp of paprika
- 1 tsp of garlic powder
- 1/2 tsp of onion powder
- salt and pepper to taste
- 3 TBSPS of melted butter
- 1 cup of crackers or breadcrumbs
Instructions
- Preheat oven to 350 degrees
- Slice two medium-sized squash into quarter-inch thick slices.
- Cook over medium-high heat with water or oil in the pan until tender.
- Strain the squash, then transfer back to the pot and mash with a potato masher. Strain a second time.
- Finely dice one onion. Grate 3/4 cup of cheese.
- In a large oven-safe casserole dish, combine the egg, diced onion, mayonnaise, cheese, sugar, paprika, garlic powder, onion powder, salt, and pepper.
- Add the twice strained summer squash to the casserole dish.
- Sprinkle crushed up crackers over the top.
- Melt the butter and pour it over top of the crackers.
- Bake at 350 degrees for 30 minutes.
Notes
If using fresh squash, saute with oil in a skillet till tender. If using frozen squash, cook in a pot with water till tender.
You can use crackers, breadcrumbs, or even sourdough crackers for the topping. Or sprinkle a little extra cheese on top!
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