Monday, August 5, 2013

Cheesy Summer Squash Casserole

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I know I have been a bit derelict in my summer cooking this year but we have had so much rain lately that outdoor meals have been few and far between.  Whatever grilling we have done has been quick and simple,  for fear of being rained out.

Although this casserole is somewhat similar to mine, it is simpler and quicker and perfect for a midweek meal.  I have changed the oil to olive oil and added the chopped red peppers.  You can substitute a small can of pimientos. The bake time has been increased to 30 minutes and I suggest that if it is not browning, like mine didn't, raise the temperature to 375 during the last 10 minutes.  Remember all ovens are different, so check after 20 minutes.

Serves 6 - to 8


1 tablespoon olive oil

6 medium yellow summer squash, thinly sliced

1 large Vidalia onion, thinly sliced

1/2 large red pepper, chopped

1 tablespoon butter

1/2 cup grated Parmesan

1 cup shredded sharp Cheddar

1/2 cup sour cream

Salt and freshly ground black pepper

1 sleeve crackers, crushed medium to fine (recommended: Ritz)


Preheat the oven to 350 degrees F. Grease a 2-quart casserole dish.

Heat the oil in a large skillet over medium heat. Saute the squash, onion, red peppers and butter until soft. Transfer to a bowl and stir in the Parmesan, Cheddar, and sour cream. Add salt and pepper, to taste.

Place in the prepared casserole dish and sprinkle the cracker crumbs evenly over the top. Bake for 30 minutes or until the top is golden and bubbly.

Adapted from Paula Deen
 Reprise from My Kitchen By the Lake, July 2010


  1. Love the red pepper in this. Gives it a nice punch.

    1. I always add them to any of the squash casseroles I make and there are a few. I just love them. Pimentos work great.

  2. I have made one similar and I too like the idea of adding in the red pepper. I must make this this week. I have a Squash Casserole recipe that is really different. I usually just serve it during the holidays, I don't know why because my family loves it. It is very different and most men like it. It's called South of the Border Squash. I'll have to do a reprise of that recipe soon. I haven't cooked much here either, it's too darn hot here in N FL. We are sweltering as I know you are too.

    Carolyn/A Southerner's Notebook

    1. I just checked it out and added to my recipe box. I love squash casseroles and this one is very different.thanks

  3. This looks perfect. I will try it after I return from my little sojurn to Scotland in September...or I might try it during my Scottish visit. It's a staggering 10-18C!! (Summer, yeah, right!)

    1. Hi! long time....

      Well I'll trade places with you. it's been hot and muggy here. If you like squash you will like this casserole. Have a marvelous time. I always look forward to your posts from Scotland.


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