Best 2 Makeover Summer Squash Casserole Recipes

Summer squash casserole is a classic summer dish that is easy to make and loved by many. This versatile casserole can be made with a variety of ingredients, making it a great way to use up leftover vegetables. The recipes in this article offer a variety of takes on this classic dish, from a traditional version made with cream of mushroom soup to a lighter version made with fresh vegetables and herbs. Whether you are looking for a simple side dish or a hearty main course, you are sure to find a summer squash casserole recipe in this article that you will enjoy.

The first recipe is a classic summer squash casserole made with cream of mushroom soup, cheddar cheese, and bread crumbs. This recipe is easy to follow and can be made with ingredients that you probably already have on hand. The second recipe is a lighter version of the classic casserole, made with fresh vegetables, herbs, and a creamy sauce. This recipe is perfect for those who are looking for a healthier option. The third recipe is a unique take on the summer squash casserole, made with a cornbread crust and a cheesy vegetable filling. This recipe is sure to be a hit at your next potluck or family gathering.

Let's cook with our recipes!

SUMMER SQUASH SIDE DISH CASSEROLE

Summer Squash Side Dish Casserole image

My daughter-in-law created this healthy yellow squash recipe and shared it with me. I was delighted since my husband and I were cutting down on fried foods. You can easily double or triple this squash casserole to serve at family dinner. -Sue Joyce, Winston-Salem, North Carolina

Provided by Taste of Home

Categories Side Dishes

Time 1h

Yield 2 servings.

Number Of Ingredients 9

Ingredients

1 pound yellow summer squash, chopped
1/4 cup water
1/4 cup chopped onion
1/2 teaspoon salt
1 large egg, beaten
1/4 cup dry bread crumbs
2 tablespoons butter, melted
1/8 teaspoon pepper
1/2 cup shredded cheddar cheese

Steps:

Preheat oven to 350°. In a saucepan, combine the squash, water, onion and salt. Bring to a boil. Reduce heat; cover and simmer until squash is tender, 15-20 minutes. Remove from the heat; cool., Stir in the egg, bread crumbs, butter and pepper. Transfer to a greased 1-qt. baking dish; sprinkle with cheese. Bake, uncovered, until heated through and the cheese is melted, 30 minutes.

Nutrition Facts : Calories 344 calories, Fat 23g fat (14g saturated fat), Cholesterol 167mg cholesterol, Sodium 1029mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 5g fiber), Protein 14g protein.

SUMMER SQUASH CASSEROLE

Summer Squash Casserole image

Yellow squash is easily overlooked (cauliflower gets all the attention), but with the addition of cheese and a buttery cracker topping, you can transform it into a summer casserole perfect for a barbecue or potluck.

Provided by Food Network Kitchen

Categories side-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

8 tablespoons (1 stick) unsalted butter
4 medium yellow squash, cut into 1/2-inch-thick rounds (about 2 1/2 pounds)
Kosher salt and freshly ground black pepper
1 green bell pepper, diced
Half medium onion, diced
2 cloves garlic, minced
1/2 cup sour cream
4 large eggs
8 ounces shredded Cheddar (about 2 cups)
1/2 teaspoon thyme leaves (from 10 sprigs)
4 sprigs fresh chives, chopped
1 sleeve buttery crackers, such as Ritz (about 30 crackers), crushed
1/2 teaspoon hot sauce

Steps:

Preheat the oven to 400 degrees F. Put a large colander inside a large bowl.
Melt 2 tablespoons butter in a large skillet over medium heat. Add a third of the squash to the skillet, arrange in a single layer and sprinkle with 1/2 teaspoon salt and a few grinds of pepper. Cook, tossing occasionally, until the squash begins to soften and are golden brown spots, about 5 minutes. Transfer to the colander. Repeat 2 more times using 2 tablespoons of butter for each batch and sprinkling with 1/2 teaspoon salt and few grinds of pepper. Transfer each batch to the colander.
Add 1 tablespoon butter to the skillet along with the pepper and onion and cook, stirring occasionally scraping up any brown bits, until the vegetables are soft, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Let cool for 5 minutes then fold into the squash. Transfer the mixture to a 2-quart casserole dish.
Whisk together the sour cream, eggs, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Fold in the Cheddar, thyme and chives. Pour over the squash making sure that some of the mixture sinks down to the bottom.
Microwave the remaining tablespoon of butter in a medium bowl until melted. Fold in the crackers and hot sauce. Sprinkle evenly over the squash. Bake until the eggs are cooked through and the crackers are golden brown, 30 to 35 minutes. Let sit for 10 minutes before serving.

Tips:

Choose the right summer squash. Zucchini and yellow squash are the most common types used in summer squash casserole, but you can also use pattypan squash or crookneck squash. Look for squash that is firm and free of blemishes.
Don't overcook the squash. Overcooked squash will become mushy and lose its flavor. Cook it just until it is tender-crisp.
Use a variety of vegetables. In addition to squash, you can add other vegetables to your casserole, such as corn, bell peppers, onions, or tomatoes. This will add flavor and texture to the dish.
Use a flavorful cheese. The type of cheese you use will greatly affect the flavor of your casserole. Cheddar cheese is a classic choice, but you can also use Parmesan, mozzarella, or Gruyère cheese.
Top it off with a crunchy topping. A crunchy topping, such as bread crumbs, crushed crackers, or cornflakes, will add texture and flavor to your casserole.

Conclusion:

Summer squash casserole is a delicious and versatile dish that can be served as a main course or a side dish. It is a great way to use up fresh summer squash and other vegetables. With a few simple tips, you can make a summer squash casserole that is sure to be a hit with your family and friends.