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Summer Squash Casserole Recipes

Superb Summer Squash Casserole Recipes That'll Have You Drooling

The heat during summer can kill our appetite for even those dishes which otherwise we can never have enough of. Try the following summer squash casserole recipes as a remedy for such situations, and save yourself the trouble of washing extra dishes in the sweltering heat.
Ankana Dey Choudhury
Last Updated: Dec 10, 2017
Not all preparations turn out well with chicken, turkey, pork, and tuna with equal élan. Thankfully, some do, and summer squash casserole is one of them. Let's learn how to make different types of summer squash casseroles.
Buttery Yellow Squash Casserole
A casserole recipe that will feed 6 hungry people, and won't take more than 30 minutes to get prepared. For this great deal of a dish you must have,
  • Yellow summer squash, 6 (peeled and diced)
  • Bread, 2 (white)
  • Egg, 1 (whipped)
  • Garlic clove, 1 (crushed)
  • Butter, ½ a stick
  • Water, 2 cups (ice-cold)
  • Onions, 1 cup (sliced)
  • Cracker crumbs, 1 cup
  • Parsley, ¼ cup (hacked)
  • Salt and pepper, to taste
Get you oven preheated to 350°F and boil the squash for 5 minutes, until it softens. After that, discard the water. Now, heat about 2 tablespoons of butter in a pan and sauté the onion, garlic, and parsley with some salt and pepper until they take on a brownish tinge. While sautéing, you have to quickly immerse the bread slices in the cold water so that they soften. After that just wring the water out of them and cut them up finely. Throw the bread crumbs into the pan and sauté for another 3 minutes. Finally, add the squash and stir for like 4 - 5 minutes. Turn off the heat after that. Add the beaten egg to this mixture and let the dish absorb it. Add a little seasoning if you like and then transfer the entire concoction into a casserole dish. Form an even layer of cracker crumbs on top of the contents in a way that all of it gets totally covered by the crumbs. Now, place this into the oven and let it bake for 25 minutes. At this juncture, you'll see that the top layer has become brown, which is an indication that it's done. Serve hot.
Italian Yellow Squash Casserole
Both zucchini and summer squash works fine for this dish, and so you can use either of the two. For a party of 8, you will need,
  • Summer squash, 1¾ lb (blended in a mixer)
  • Garlic cloves, 4 (crushed)
  • Eggs, 2 (whipped)
  • Equal mixture of Italian Fontina, mozzarella, and Parmesan cheeses, 1½ cup (shredded)
  • Basil, ⅔ cup (hacked)
  • Sour cream, ⅓ cup
  • Onions, ¼ cup (minced)
  • Olive oil, 1 tbsp.
  • Sugar, 1 tsp.
  • Salt and pepper, to taste
Preheat your oven to 375°F and heat the oil in a cooking pan. Throw in the chopped onions in this and sauté for a couple of minutes, after which you need to add the blended squash with some salt and pepper. Sauté as you cook for another 5 - 7 minutes. In the same pan, push the squash over to one side and heat some oil in the empty side. Now, sauté the garlic in the oil and once that is brown, blend it with the squash. Throw in the basil, stir for a minute or two, and then remove the pan from heat. Now, you need to transfer the mixture onto a casserole dish, and commingle 2 parts of the cheese mixture with the garlic squash along with the cream, sugar, and whipped egg. Mix well and layer the remaining amount of cheese on top. Bake for 22 minutes exactly and serve hot.
Nutty Summer Squash Casserole
Nine hungry mouths can be fed with,
  • Summer squash, 1 lb (peeled, diced, and boiled until tender)
  • Eggs, 1 (whipped)
  • Cheddar cheese, ½ cup (shredded)
  • Mayonnaise, ½ cup
  • Onions, ½ cup (minced)
  • Pecans, ½ cup
  • Bread crumbs, ½ cup
  • Green capsicum, ¼ cup
  • Butter, ¼ cup
  • Sugar, 1 tbsp.
  • Salt and pepper, to taste
Get you oven preheated to 350°F. In a separate bowl, add the butter and the tenderized squash and knead until the squash becomes mashed. After that, throw in the cheese, mayonnaise, onions, nuts, capsicum bits, egg, salt, and pepper to season the mixture well. Blend everything well with a spatula and then place the mixture in a casserole dish. Cover the mixture evenly with breadcrumbs and then bake for 40 minutes. You can add a little butter from top before baking. Serve smoking hot.
Summer Squash Casserole with Ritz Crackers
You can make this for 8 people with,
  • Summer squash, 1½ lb (sliced into ¼" disks)
  • Onion, 1 (cut up)
  • Carrots, 1 cup (grated)
  • Cream of chicken soup, 1 can
  • Zucchini, 1 lb (sliced into ¼" disks)
  • Water chestnuts or jicama, 8 oz. (chopped)
  • Ritz crackers, 8 oz. (squashed)
  • Sour cream, 8 oz.
  • Butter, ½ cup (molten)
  • Salt, 2½ tsp.
Preheat the oven to 350°F. Now, in a Dutch oven throw in the squash, zucchini, onions, and 2 teaspoons of salt. Cover the contents with water and allow a steady boil to set in for 5 - 7 minutes over medium-high heat. After that discard the water. In a separate bowl, commingle the carrots, cream of chicken soup, sour cream, water chestnuts, and the remaining salt and then incorporate this into the squash mixture by repeatedly turning it over. Take ½ a cup of the molten butter, mix it with the crunched Ritz crackers and mix it well. Now, in a 9" x 13" baking dish evenly distribute ½ of the buttered crackers, then layer the squash mixture, and again the reserved buttered crackers on top. Cover this with an aluminum sheet and bake for half an hour solid. After the crust has turned brown, let it stand for 10 more minutes, and then serve.
All these preparations make for perfect breakfast casseroles as well. You will seldom, almost never, have any leftovers with these recipes. Summer squashes are great for the hot season, as about 113 grams of it has nearly 106.94 grams of water. Given that we are continuously losing water from the body in the summers, one should try and have as much summer squashes as possible.