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Squash Casserole
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Summer Squash Casserole

A great dish to use up your summer harvest. It freezes really well.
Course: Everything Else, Middles
Cuisine: American, Southern
Keyword: casserole, Summer Squash
Servings: 8

Ingredients

  • 1 Lg. Sweet White Onion, like Visalia or Maui, chopped
  • 2-3 Cups Summer (crookneck) Squash, diced I usually use 4-6 whole squash
  • Bacon Fat Make the bacon for the potato salad and use the fat here.
  • 2 Lg. Eggs, slightly beaten
  • 1/2 Stick Unsalted Butter, sliced
  • 1/2 Cup Mayonnaise
  • 1 Tbs. Granulated White Sugar
  • 1 Cup, or more Grated Sharp Cheddar Cheese, divided
  • 1-1/2 Cups Fresh Panko Bread Crumbs, season well with salt & pepper
  • 1/4 tsp. Cayenne Pepper, optional
  • Fresh chopped herbs, oregano or tarragon work well.

Instructions

  • Preheat oven to 350°
    Cook the onion and then add squash and cook until still al dente, then pour into a large mixing bowl.
    Stir in the eggs, butter, mayonnaise, sugar, half of the cheese and half the panko.
    Season with cayenne, salt & pepper and herbs. Mix well.
  • Pour into a buttered 9x13 baking dish. Top with remaining cheese and panko. Give a good drizzle of olive oil.
    Bake for 20 minutes until golden brown and bubbly.
    Garnish with some fresh herbs.
    Serve hot.
    This dish freezes well.