close up of squash casserole on a plate in front of a white background

Simple Summer Squash Casserole Recipe

Share

If you need to change it up from your typical sautéed squash, then this simple summer squash casserole recipe is perfect!

Slice of squash casserole sitting on a plate rimmed in blue

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
shredded cheese, diced onion, a raw egg, mayonnaise, and seasonings in a white dish

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.

egg, mayonnaise, cheese, onion, and seasonings mixed up with a fork

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.

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.

summer squash casserole topped with sourdough crackers
Summer Squash Casserole Topped with Sourdough Crackers

Step 8:

Bake the casserole at 350 degrees for 30 minutes.

What Should I Serve Summer Squash Casserole With?

serving of summer squash casserole sitting on a plate in front of a white background

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

Slice of summer squash casserole on a plate

Cheesy summer squash casserole the whole family will love!

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

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

  1. Preheat oven to 350 degrees
  2. Slice two medium-sized squash into quarter-inch thick slices.
  3. Cook over medium-high heat with water or oil in the pan until tender.
  4. Strain the squash, then transfer back to the pot and mash with a potato masher. Strain a second time.
  5. Finely dice one onion. Grate 3/4 cup of cheese.
  6. In a large oven-safe casserole dish, combine the egg, diced onion, mayonnaise, cheese, sugar, paprika, garlic powder, onion powder, salt, and pepper.
  7. Add the twice strained summer squash to the casserole dish.
  8. Sprinkle crushed up crackers over the top.
  9. Melt the butter and pour it over top of the crackers.
  10. 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!

Pin it for Later!

two images of summer squash casserole separated by a box of text

Leave a Comment and let me know if you enjoyed the Summer Squash Casserole!

Share

About the Author

Leave a Reply

Your email address will not be published. Required fields are marked *

You may also like these

Skip to Recipe