Squash Casserole
Are you picking summer squash from your garden? There is an abundance of this yellow beauty now and that makes it the perfect time to make it the star of the show in this tasty Squash Casserole. This dish can be a light, bright, flavorful addition to your next summer cookout!
Yellow squash are loaded with fiber, making them a healthy addition to your diet. They are also rich in Vitamin C and Potassium. They make a great low-carb, low calorie dish to add to your meal. And with the right preparation, they are flavorful and sure to please even the pickiest eaters.
When should I pick summer squash?
You can harvest summer squash when they are about 6 to 8 inches in length. As they grow and get larger, the skin begins to get tough, so it is best to pick them when they are still tender to use in recipes. A pair of garden shears is helpful to cut them from the plant or just simply twist them and they should ‘snap’ off the stem.
Squash Casserole
When looking for recipes, I always like to try something new. This recipe is one from OUR STATE magazine published in North Carolina. Lynn Wells is a personal chef and contributes recipes regularly for OUR STATE. This is one of her recipes and we love it. It truly is a comforting summer casserole.
Ingredients:
- 3 yellow squash, seeds removed
- 1 large onion
- 1 cup shredded sharp cheddar cheese
- 5 large eggs
- 3 tablespoons unsalted butter, melted
- 1 cup flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
How to make Squash Casserole?
- Preheat the oven to 350 degrees. Spray a 9-inch baking dish with cooking spray and set aside.
- Using a food processor, shred the squash and onion. Add it to a large mixing bowl. Stir in the cheese, eggs and melted butter.
- In a separate bowl, whisk together the flour, baking powder, salt and pepper. Add the dry ingredients to the squash mixture and combine.
- Pour all into the baking dish and bake for 45 minutes, until lightly browned. Remove the casserole from the oven and allow to rest for 5 minutes before serving.
I served this comforting summer casserole with Barbecue Pork Spareribs and roasted new potatoes. It was a great summer meal with all of our seasonal favorites.
For more squash recipes, take a look at these delicious ideas on what to make with summer vegetables. Italian Zucchini Boats, Crispy Roasted Summer Squash, and Cheesy Southern Red Potatoes could be the next dishes that your family raves about!
Squash Casserole
Ingredients
- 3 yellow squash, seeds removed
- 1 large onion
- 1 cup shredded sharp cheddar cheese
- 5 large eggs
- 3 tablespoons unsalted butter, melted
- 1 cup flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 350 degrees. Spray a 9-inch pie dish with cooking spray and set aside.
- Using a food processor, shred the squash and onion. Add it to a large mixing bowl. Stir in the cheese, eggs and melted butter.
- In a separate bowl, whisk together the flour, baking powder, salt and pepper. Add the dry ingredients to the squash mixture and combine.
- Pour all into the baking dish and bake for 45 minutes, until lightly browned. Remove the casserole from the oven and allow to rest for 5 minutes before serving.
