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Summer Squash Casserole

From Lynne Wilson

Preheat oven to 350°F and butter a 1½ quart casserole.


1 ½ lbs. summer squash
2 Tbsp. butter or margarine
⅔ cup onions, chopped
⅔ cup uncooked tomato, peeled, seeded, chopped
½ cup sour cream
¼ cup bread crumbs
1 Tbsp. parmesan cheese, grated
salt & pepper to taste


Cut the squash into ¼ inch slices and cook in boiling, salted water or steam until almost tender. Drain it well and chop slightly. Melt the butter in a small frying pan and add the onion. Sauté the onion until soft, then remove from the heat. Combine the squash and onion with the tomato, sour cream, bread crumbs, and salt & pepper. Spoon the mixture into the prepared casserole. Sprinkle the parmesan cheese over the top. Bake at 350°F for 20 to 30 minutes or until the cheese melts and the squash is bubbly

Serves 6