Best 7 Crumb Topped Summer Squash Casserole Recipes

SUMMER SQUASH CASSEROLE

Steps:

• Preheat oven to 425 and grease a 9x13 baking pan.
• Add 2 tablespoons butter, onions, 1/2 teaspoon salt and 1/4 teaspoon pepper and heat over medium heat, stirring frequently until onions are soft and browned, about 10-12 minutes.
• Stir in garlic and thyme and cook for 1 minute.
• Stir in wine and cook until evaporated, about 2-3 minutes. Remove from heat and stir in olives.
• Set mixture aside aside.
• Add zucchini and squash into a large microwave safe bowl and season with salt and pepper. I added a layer of zucchini and sprinkled with salt and repeated until the bowl was full.
• Cover bowl and microwave rounds for 8 minutes, stirring halfway through to ensure even cooking.
• Remove Excess Moisture from Squash and Zucchini
• Drain vegetables of extra water in a colander.
• Once excess moisture is drained, place a layer of paper towels onto a plate and add squash and zucchini to the top.
• Add another layer of paper towel on top and gently press any excess liquid from the squash.
• In a small bowl, combine 1 cup panko bread crumbs, 1 teaspoon ground pepper and mix well.
• Sprinkle 6 tablespoons of bread crumb mixture onto the bottom of the baking pan.
• Now melt 4 tablespoons butter and mix with remaining panko mixture.
• Arrange half of the zucchini and squash in the baking dish on top of the bread crumbs.
• Sprinkle the top with 1/4 cup panko & butter mixture and top that layer with onion and olive mixture.
• Arrange remaining zucchini and squash on top (as final layer) and cover with foil.
• Bake casserole in oven for 10 minutes.
• Remove foil and discard.
• Sprinkle the top of the dish with remaining bread crumbs and return to oven for 10-15 minutes or until crumbs are golden brown.
• Add a bit of fresh basil on top.
• Let stand for 15 minutes before serving to prevent it falling apart.

CHEESY SUMMER SQUASH CASSEROLE

Steps:

• In a small saucepan, combine squash, onion and 1/4 teaspoon salt. Cover with water. Bring to a boil. Reduce heat; simmer, uncovered, until squash is crisp-tender, about 2 minutes. Drain., In a small bowl, whisk the egg, mayonnaise, sugar, pepper and remaining salt until blended. Stir in cheese and squash mixture. Transfer to a greased 2-cup baking dish. Toss the cornflakes and butter; sprinkle over top. , Bake, uncovered, at 350° until golden brown and bubbly, 25-30 minutes.

SOUTHERN SQUASH CASSEROLE

Steps:

• Preheat oven to 350°F. Spray an 8-inch or 9-inch square baking dish with cooking spray and set aside.
• Melt 1 tablespoon butter in a large skillet over medium heat. Add squash, onion, and bell pepper to the skillet, cooking and stirring for about 10 minutes (or until vegetables are tender). Remove from heat and season with salt and pepper.
• Meanwhile, in a separate bowl, whisk together eggs, cheese, sour cream, and mayonnaise.
• Stir the egg mixture into the squash mixture.
• Transfer the squash mixture into the prepared baking dish.
• In a separate bowl, combine crushed crackers with remaining 1 tablespoon of melted butter. Sprinkle buttered cracker crumbs over top of casserole.
• Bake for 30-35 minutes, or until casserole is set and topping is golden brown.

SUMMER SQUASH CASSEROLE

Steps:

• Heat the oven to 350 degrees. Butter a 2 1/2-quart baking dish. Cut the squash into 1/2-inch-thick slices. Cook in boiling, salted water until tender, about 10 minutes. Drain. Purée in a food processor.
• Melt 6 tablespoons of the butter over medium heat. Add the onion, garlic and peppers and cook until just tender. Meanwhile, crumb the toast in a food processor, melt remaining butter and toss together.
• Mix the squash purée, onions, peppers, garlic, cracker crumbs and cheese. Stir in the eggs, cream, sugar and seasonings. Blend well. Pour into the baking dish. Top with bread crumbs and bake until browned, about 40 minutes.

SUMMER SQUASH CASSEROLE WITH NUTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of water to boil. Add squash, and cook until tender. Drain well.
• Place squash in a large mixing bowl. Add butter, reserving 1/2 tablespoon, to the squash and mash well. Mix bell pepper, sugar, onion, egg, mayonnaise, salt and pepper, cheese and nuts to the mixture. Transfer the mixture to a 1-quart casserole dish. Top with bread crumbs. Dot with the reserved butter.
• Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes.

SOUTHERN BAKED YELLOW SQUASH

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
• Place the squash in a large saucepan, cover with water, and boil until soft, about 15 minutes. Drain the squash well, place in a large mixing bowl, and mash until slightly chunky. Stir in 1/2 cup of bread crumbs, onion, eggs, 1/4 cup of butter, sugar, salt, and pepper until thoroughly combined, and spread mixture into the prepared baking dish. Drizzle the top of the casserole with 1/4 cup melted butter, and sprinkle 1/4 cup bread crumbs over the butter.
• Bake in the preheated oven until the casserole is cooked through and the top is golden brown, about 1 hour.

SUMMER SQUASH CASSEROLE

Steps:

• In a Dutch oven, saute squash, carrots and onions in 6 tablespoons butter until tender; remove from the heat. Stir in soup and sour cream. Melt the remaining butter; add to stuffing mix. Gently stir into the squash mixture. , Transfer to two greased 13-in. x 9-in. baking dishes. Bake, uncovered, at 350° for 35-40 minutes or until stuffing is heated through.