Summer Squash Casserole Recipe

Name: Summer Squash Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 Tablespoons Butter; 1/2 whole Medium Onion, Diced; 1/4 cups Green Bell Pepper, Diced; 2 Large Yellow Squash, Washed; 1/2 teaspoons Salt; 1/4 teaspoons Black Pepper; 2 Eggs; 1/2 cups Mayonnaise; 1 teaspoon Sugar; 3/4 cups Shredded Mexican Cheese Blend; 1/4 cups Pecans, Chopped; 1 whole Sleeve Of Ritz Crackers, Crushed (1 Sleeve From A 16 Ounce Box); 1-1/2 Tablespoon Butter, Melted

Servings: persons

1/2 Tablespoons Butter
1/2 whole Medium Onion, Diced
1/4 cups Green Bell Pepper, Diced
2 Large Yellow Squash, Washed
1/2 teaspoons Salt
1/4 teaspoons Black Pepper
2 Eggs
1/2 cups Mayonnaise
1 teaspoon Sugar
3/4 cups Shredded Mexican Cheese Blend
1/4 cups Pecans, Chopped
1 whole Sleeve Of Ritz Crackers, Crushed (1 Sleeve From A 16 Ounce Box)
1-1/2 Tablespoon Butter, Melted

1
Preheat oven to 350 degrees F.
2
In a large skillet melt 1/2 tablespoon of butter over medium heat. Add in onions and bell peppers, saute until tender.
3
Cut the ends off of the squash, and discard then ends. Next, cut the smaller part of the squash into coins. Cut the thicker part into coins, then cut the large coins down the center making half moons. Add the squash to the skillet and sprinkle with salt and pepper, add more or less according to your taste. Saute for 10-12 minutes, or until the squash is barely tender.
4
In a large bowl mix together eggs, mayonnaise, sugar, cheese, and pecans. Add the tender squash, onions, and bell peppers to the bowl and mix to combine.
5
Grease an 8X8 glass casserole dish and pour the squash mixture into it. Cover with the crushed crackers, and drizzle 1 1/2 tablespoons melted butter over the top.
6
Bake at 350 degrees F for 20-25 minutes, or until crackers are golden and the eggs have set.

614

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 Tablespoons Butter, 1/2 whole Medium Onion, Diced, 1/4 cups Green Bell Pepper, Diced, 2 Large Yellow Squash, Washed, and more.

Yes, Summer Squash Casserole falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Summer Squash Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions