Summer Squash Casserole

Save Recipe
  • Level: Easy
  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
  • Yield: 6 servings
Share This Recipe


6 yellow or pattypan summer squash

1 cup onions, chopped

1 clove garlic, minced

1/4 cup fresh parsley, chopped

1/2 stick butter

2 slices white bread

1 medium bowl ice water

1 egg

Salt and pepper

1 cup cracker crumbs, or enough to cover casserole


  1. Preheat oven to 350 degrees F.
  2. Peel and cut squash into cubes. Boil until tender, about 5 to 7 minutes, and drain. Brown onion, garlic, and parsley in 2 tablespoons butter seasoned with salt and pepper. Soak bread in ice water and wring out; chop fine. Add to onion and garlic mixture; cook, stirring, for 2 to 3 minutes. Add drained squash and cook 2 to 3 minutes more, stirring. Remove from heat. Beat egg and add, allowing it to absorb into the mixture. Season with salt and pepper, if needed.
  3. Place in casserole dish or baking pan. Cover top with cracker crumbs and dot with remaining butter. Bake for 20 to 25 minutes, until the crumbs brown.
  4. Cook's Note: You can refrigerate this dish for up to 2 days before baking, but you should add the bread crumb topping right before you bake.
Chicken and Broccoli Twice-Baked Spaghetti Squash
Summer Squash and Tomato Risotto
23m Advanced 93%
Vegan Tortilla Casserole
22m Easy 100%