If your garden is like mine and overflowing with summer squash right now, you’re in luck! If you are are looking for a simple and savory way to enjoy this southern staple, let me share with you one of my childhood favorite recipes – summer squash casserole!
Whether you are growing your own in a backyard garden or just seeing the farmers 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.
Summer Squash Casserole
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. And now, it’s one of Hailey’s favorites as well.
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!
Summer Squash Casserole
Description
Easy to throw together, this summer squash casserole is a savory southern staple that can feed a crowd.
2.5 lbs yellow squash, small diced
½ stick (4 Tbsp) of salted butter
1 onion, small diced
2 garlic cloves, minced
1 carrot, finely grated
8 oz sour cream
1 can (10.5 oz) cream of chicken soup – I use Pacific Foods Organic Cream of Chicken Soup*
¼ tsp pepper
1½ tsp salt
1 1/2 c Italian seasoned bread crumbs, divided (1/2 c mixed in, 1 c on top)*
Instructions
In a large pot, melt the butter and add chopped squash and onion. Cook, stirring as needed, over medium heat for 15-20 minutes until soft. Add garlic for the last minute.
In a large glass bowl, add sour cream, cream of mushroom soup, grated carrot, 1/2 c bread crumbs, salt and pepper and mix until well combined.
Strain the squash and onion mixture and press it with a spoon to get as much excess liquid out as possible. Transfer the squash and onion into the large bowl with the sour cream mixture. Mix well.
Pour into a 9×13″ baking dish. Sprinkle remaining1 cup of bread crumbs on top.
Bake at 350 degrees for 45 minutes. To achieve a more toasted top, broil at the end. Watch closely so it won’t burn.
Let sit for 5-10 minutes before serving. Enjoy!
Notes
*If you use a different cream of chicken soup or breadcrumbs with higher sodium content, you might need to lessen the amount of salt specified in the recipe. Start with adding 1/2 tsp then taste. Adjust to your liking.
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!
