Summer Squash Casserole

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 197.0
  • Total Fat: 16.4 g
  • Cholesterol: 51.9 mg
  • Sodium: 456.0 mg
  • Total Carbs: 8.8 g
  • Dietary Fiber: 1.3 g
  • Protein: 4.9 g

View full nutritional breakdown of Summer Squash Casserole calories by ingredient
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Introduction

Despite its name, its the perfect year round casserole. Makes a great dish to pass at pot luck dinners. Despite its name, its the perfect year round casserole. Makes a great dish to pass at pot luck dinners.
Number of Servings: 8

Ingredients

    1/2 stick Butter, salted
    1/2 cup Panko Bread Crumbs

    2 tbsp Extra Virgin Olive Oil
    1/2 cup, chopped Onions, raw
    1 cup, sliced Zucchini
    1 cup, sliced Summer Squash
    1/2 cup, diced Celery, raw
    1/2 cup, chopped Peppers, sweet, red, fresh

    1 large Egg, fresh, whole, raw
    1 can (10.75 oz), Cream of Celery Soup
    3/4 cup Kraft 2% Shredded Cheddar Cheese
    2 tbsp Hellmann's Mayonaise




Tips

When the seasonal squash harvest is in, great dish to make with fresh from the farm produce.


Directions

Preheat oven to 350░
Prepare casserole dish with non-stick cooking spray.
Saute onions, celery, sweet pepper in olive oil until translucent.
Add zucchini and summer squash and continue cooking until tender.
In a large bowl, combine the soup, egg, mayo, cheese and any seasonings you may prefer. Stir in the squash mixture.
Place mixture in prepared casserole dish.
Melt butter and add panko bread crumbs and mix well.
Top the mixture in casserole with bread crumbs.
Bake at 350░ for 30 to 45 minutes or until bubbly and browned on top.

Note: Add other veggies, like diced tomatoes, green peppers, hot or mild peppers, etc. Change up the soup choice to Cream of Chicken, Cream of Onion, etc. Change the cheese choice (except not mozzarella). For a main dish casserole, add meat like diced ham or shredded chicken. Just adjust your soup mixture ratio's for the additional add ins.

Serving Size:áMakes 8 Servings

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