Summer-Squash Casserole Recipe

Name: Summer-Squash Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds yellow summer squash; 7 tablespoons butter; 1 large onion, chopped; 1 large clove garlic, chopped; 1/2 red bell pepper, chopped; 1/2 green bell pepper, chopped; 1 jalapeno pepper, seeded and chopped (optional); 4 slices plain white bread, toasted; 24 Ritz crackers, crumbed in food processor; 1/2 pound sharp cheddar cheese, grated; 4 large eggs, beaten; 1/2 cup heavy whipping cream; 1 teaspoon sugar; 1 teaspoon salt; 1/4 teaspoon cayenne pepper

Servings: persons

2 pounds yellow summer squash
7 tablespoons butter
1 large onion, chopped
1 large clove garlic, chopped
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1 jalapeno pepper, seeded and chopped (optional)
4 slices plain white bread, toasted
24 Ritz crackers, crumbed in food processor
1/2 pound sharp cheddar cheese, grated
4 large eggs, beaten
1/2 cup heavy whipping cream
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon cayenne pepper

1
Heat the oven to 350 degrees.
2
Butter a 21/2-quart baking dish.
3
Cut the squash into 1/2-inch-thick slices.
4
Cook in boiling, salted water until tender, about 10 minutes.
5
Drain.
6
Puree in a food processor.
7
Melt 6 tablespoons of the butter over medium heat.
8
Add the onion, garlic and peppers and cook until just tender.
9
Meanwhile, crumb the toast in a food processor, melt remaining butter and toss together.
10
Mix the squash puree, onions, peppers, garlic, cracker crumbs and cheese.
11
Stir in the eggs, cream, sugar and seasonings.
12
Blend well.
13
Pour into the baking dish.
14
Top with bread crumbs and bake until browned, about 40 minutes.

717

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 2 pounds yellow summer squash, 7 tablespoons butter, 1 large onion, chopped, 1 large clove garlic, chopped, 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.

Summer-Squash Casserole

How did you like this recipe?

Frequently Asked Questions