easy summer squash casserole

Name: Easy Summer Squash Casserole
Prep time: 20 min
Cook time: 40 min
Yield: 8
Cuisine: Southern
Ingredients: 1 1/2 pound(s) summer squash, sliced and blanched: yellow, patty pan, zucchini, or other variety; 1/2 cup(s) diced onion; 2 clove(s) minced garlic; 2 pinch(es) salt and pepper; 2 pinch(es) dried herbs, like poultry seasoning, italian seasoning, herbs du provence, southwest seasonings, or other herb blend of your choice; 1 to 1 1/2 cup(s) either fresh bread crumbs *or* cracker crumbs, such as ritz, cheez-its, or herb-flavored crackers; 1 can(s) condensed cream soup, such as mushroom, chicken, celery, broccoli, or potato; 2 - eggs; 1 cup(s) grated cheese: use cheddar, swiss, monterey jack, or even velveeta cut in cubes; 1/4 cup(s) grated parmesan or romano cheese for topping (optional); 1/2 to 1 pound(s) browned and crumbled beef or sausage (optional)

(7 RATINGS)

615 Pinches 6 Photos

Susan Feliciano

Oak Ridge, TN

Updated on Apr 9, 2011

This easy summer squash casserole is made for variations - just choose one of the ingredients in each category to change up the flavor or use up what you have at home!

Rate

prep time 20 Min

cook time 40 Min

method Bake

yield 8 serving(s)

Ingredients

1 1/2 pounds summer squash, sliced and blanched: yellow, patty pan, zucchini, or other variety
1/2 cup diced onion
2 cloves minced garlic
2 pinches salt and pepper
2 pinches dried herbs, like poultry seasoning, italian seasoning, herbs du provence, southwest seasonings, or other herb blend of your choice
1 to 1 1/2 cups either fresh bread crumbs *or* cracker crumbs, such as ritz, cheez-its, or herb-flavored crackers
1 can condensed cream soup, such as mushroom, chicken, celery, broccoli, or potato
2 - eggs
1 cup grated cheese: use cheddar, swiss, monterey jack, or even velveeta cut in cubes
1/4 cup grated parmesan or romano cheese for topping (optional)
1/2 to 1 pounds browned and crumbled beef or sausage (optional)

How To Make easy summer squash casserole

Step 1

To blanch squash, drop the cut up squash into rapidly boiling salted water. Boil for 3 minutes after water has returned to a boil. Then quickly drain squash in a colander and immerse in ice water to stop cooking.

Step 2

Mix together the blanched squash, onion, garlic, salt and pepper, and dried herbs in a large bowl. Stir in breadcrumbs or cracker crumbs until all are well-coated.
Step 3

In another bowl, beat eggs into the cream soup; stir in the grated cheese and then mix the wet ingredients with the squash mixture.
Step 4

Turn mixture into a greased 2-quart casserole dish. Top with Parmesan or Romano cheese if desired. Bake at 350° for 35-45 minutes until set and nicely browned. Remove from oven before it dries out too much. Allow to cool 5 minutes before slicing.
Step 5

OPTIONAL: We have found that adding some browned crumbled meat to this dish makes it a hearty main dish. Italian sausage is our favorite, but we've also used ground beef and breakfast sausage. Experiment and make it your own!
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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