If your are looking for a simple and savory way to enjoy this southern staple, let me share with you one of my childhood favorites- summer squash casserole!
Whether you are growing your own in a backyard garden or just seeing the market overflow with them, it’s clearly yellow squash season. It grows easily and heartily and sometimes it’s hard to know what to do with it all.
While this summer squash salad with quinoa and herbs looks delicious, this comforting casserole is super simple and makes for a hearty side dish.
My mom made this dish growing up and though I wouldn’t immediately think kid-friendly for this one (or is just my kids that aren’t typically casserole fans?), this was one of my favorite foods my mom made.
Summer dinners when I was a kid would often consist largely of southern veggies., like a good ‘ol meat and three. Favorite veggie dishes included steamed cabbage with red wine vinegar, black eyed peas with hot pepper sauce, stewed okra and tomatoes, and this summer squash casserole.
Do you have a favorite hearty veggie side? Share it with me in the comments, then give this one a try and let me know what you think!
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Summer Squash Casserole
Description
Easy to throw together, this summer squash casserole is a savory southern staple that can feed a crowd.
Ingredients
2.5 lbs yellow squash, small diced
½ stick (4 Tbsp) of salted butter
1 onion, diced
1 garlic clove, minced
1 carrot, grated
8 oz sour cream
1 can (10.5 oz) cream of chicken soup
¼ tsp pepper
½ tsp salt
1 c Italian seasoned bread crumbs, divided (half mixed in, half sprinkled on top)
Instructions
In a large pot, melt the butter and add chopped squash and onion. Cook, stirring as needed, over medium heat for 20 minutes until soft.
In a large glass bowl, add remaining ingredients (only ½ c of bread crumbs) and mix until well combined.
Using a slotted spoon to drain excess liquid, transfer the squash and onion into the large bowl with the sour cream mixture. Mix well.
Pour into a 9×13″ baking dish. Sprinkle remaining ½ cup of bread crumbs on top.
Bake at 350 degrees for 45 minutes. To achieve toasted top, broil at the end. Watch closely so it won’t burn.
Serve warm.
Still hungry? If you are a casserole fan, I encourage you to give this southwestern sausage and veggie brown rice casserole (it’s a full meal!) a try.
Looking for another veggie-heavy crowd pleasing side dish for a summer gathering? Definitely make this kale pesto salad with roasted butternut squash! The healthy eaters in your crew will go crazy for it!
Dale says
Hi Brittany, just wanted to let you know that for some reason I’ve been having trouble seeing your new posts, and I’m not sure if the problem is on my end or not but it might be worth looking into! I usually check your site on Safari on my phone, but for the last couple weeks the latest post showing up has been the Burger in a Bowl post. Finally today I decided to hop on the computer and sure enough you’ve had four posts since then!! Again, the issue may be with my phone but I just thought I would drop you a line and let you know in case any of your other readers are having that issue. I saw your vacation posts on instagram and kept thinking man, why hasn’t she posted about that trip yet?! Lol
Anyway, love your blog and hope you all are having a great summer! 🙂
Mario Genovese says
I followed this recipe perfectly, and it came out like a pudding instead of a casserole. Very disappointing.
Brittany Dixon says
Oh no! I’m so sorry to hear that. I’m traveling right now but will check and make sure it’s written correctly. It doesn’t turn out soupy when I make, but I know how frustrating it is to make a recipe and not have it turn out right. I appreciate your feedback!
Brittany Dixon says
Mario, I’m SO very sorry. I realized when I wrote the original recipe, I forgot the very important step of cooking the squash first. I wish I could make you the correct version and send it your way as an apology. Thank you for taking the time to give feedback and allowing me to make the correction.