Summer Squash Casserole Recipe

Name: Summer Squash Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tablespoons Butter; 1 pound Summer Squash, Thinly Sliced (about 4 Cups); 1/2 teaspoons Salt, Or To Taste; ⅛ teaspoons Black Pepper, Or To Taste; 1/2 cups Sour Cream; 1 Tablespoon Fresh Chives Or Scallions, Chopped; 1 Tablespoon Fresh Parsley, Chopped; 1/4 teaspoons Paprika; 1/4 cups Plus 2 Tbsp. Swiss Cheese, Grated; 3 Tablespoons Plain Bread Crumbs

Servings: persons

1
Preheat oven to 375F.
2
Butter an 8-inch round baking dish.
3
Set aside.
4
Warm butter in large skillet over medium high heat.
5
Saute the squash slices, seasoning with salt & pepper until golden, tossing frequently for about 5 minutes.
6
Combine the sour cream, chives, parsley, paprika & 2 tbsp.
7
Swiss cheese in a small mixing bowl.
8
Add the sour cream mixture to the squash in the skillet, stir to blend & transfer the mixture to the buttered dish.
9
Sprinkle the bread crumbs over the top of the dish & bake for 10 minutes.
10
Remove dish from oven & sprinkle on the remaining 1/4 c. Swiss cheese.
11
Return to oven & bake another 5 minutes.
12
Change oven setting to broil, & brown top of cheese for a minute or so.
13
Serve warm.

164

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 10 ingredients. The key ingredients include: 3 Tablespoons Butter, 1 pound Summer Squash, Thinly Sliced (about 4 Cups), 1/2 teaspoons Salt, Or To Taste, ⅛ teaspoons Black Pepper, Or To Taste, 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