Summer Squash Casserole


Photographed by Elizabeth Roth

With cooler evenings and chilly mornings, it’s officially become late summer. Finally, those yellow squash you’ve been looking for at the farmers’ market or in your own backyard garden are perfectly ripe—and ready to be transformed into a delicious culinary masterpiece.

This weekend was a whirlwind of activity, so by Sunday afternoon I wanted a simple, fresh idea for dinner. Green beans are an easy staple, but I wanted another veggie side to go with my oven-baked chicken. Luckily, I remembered two very large, very ripe summer squash I had. I searched for something I could make without the hassle of taking a trip to the grocery store. I finally stumbled on a squash casserole and modified it to my liking.

With cheese and bread crumbs as ingredients, I knew I couldn’t go wrong. I used roasted garlic bread crumbs and sharp cheddar cheese for this recipe, but you can vary these to your liking. I left out a small amount of butter, salt, and pepper that the original recipe called for, but you could add them if you wish. After about 10 minutes in the oven, I knew this side would be a hit. The aroma filled my entire kitchen—even my dogs were waiting by the stove. I could barely let it cool before digging in.


Summer Squash Casserole

1 large summer squash, chopped
¼ onion, chopped
⅓ cup water
⅓ cup favorite shredded cheese
¼ cup favorite bread crumbs
1 egg, beaten

Place squash, onion, and water in medium saucepan and bring to a boil. Reduce heat, cover, and simmer for about 15 minutes or until the squash is tender. Remove from heat, drain excess water and let cool for about five minutes.

Add the egg, cheese, and bread crumbs and stir until well-blended. Place mixture in a greased 1-quart baking dish. Bake at 350 degrees for about 30 minutes or until edges start to bubble and cheese is melted.

Yield: about 2 servings

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