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baked summer squash casserole in dish with a ribbon edge surrounded by a purple towel
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Southern Summer Squash Casserole Recipe

Summer Squash Casserole is a classic savory southern casserole dish that uses fresh yellow squash, and is easy to make. It is full of cheesy goodness, and has a crispy panko topping. This makes a great side dish for a dinner or a yummy dish for a dinner party.
Course Side Dish
Cuisine American
Diet Diabetic
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8 servings
Calories 322kcal
Author Tina

Equipment

Ingredients

  • 6 large yellow squash sliced, ¼ inch thick
  • 1 large onion diced
  • 1 tablespoon garlic minced
  • olive oil for sauteing
  • 2 eggs beaten
  • ½ cup mayonaisse
  • ½ cup milk
  • 1 cup Colby Jack Cheese shredded
  • 1 cup Mozzarella Cheese shredded
  • ¼ cup Parmesan Cheese shredded
  • Salt and Pepper to taste
  • ¾ cup Panko breadcrumbs
  • ¼ cup Parmesan Cheese shredded
US Customary - Metric

Instructions

  • Slice the yellow summer squash into roughly ¼-inch slices, and dice the onion.
    sliced yellow squash
  • Preheat a medium pan. Add oil or butter to the pan for cooking Add the yellow squash, onions, and garlic. Salt and pepper to taste. Cook about 5 to 7 minutes until slightly softened but still firm. Remove to a colander to drain excess liquid from squash mixture. 
    suateed yellow squash
  • Whisk the eggs in a bowl. Whisk in the mayonnaise, milk, and cheese. Salt and pepper to taste. 
    mixing the casserole base
  • Grease your casserole dish. Add the squash and cheese mixture together into the casserole dish then mix well. 
    put in dish for cooking
  • Combine the panko breadcrumbs, and additional Parmesan cheese. Top the squash casserole evenly with the topping. 
  • Bake in a preheated 400-degree oven for thirty minutes until top is browned. 
  • Serve immediately. May be stored for up to one week in an airtight container.

Notes

Be careful not to overcook the yellow squash - they should be slightly softened but still firm when done cooking.
You can make this a day ahead. It can be stored in an airtight container once cooked for up to one week. You can also assemble it up to the point of baking and cook it the next day.
Add diced jalapeno to this dish to give it a little extra zing!

Nutrition

Serving: 1serving | Calories: 322kcal | Carbohydrates: 16g | Protein: 15g | Fat: 23g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 446mg | Potassium: 753mg | Fiber: 3g | Sugar: 8g | Vitamin A: 886IU | Vitamin C: 43mg | Calcium: 335mg | Iron: 2mg