There’s a saying down here in the South during summertime that goes….
“Better not leave your car unlocked at church on Sundays–not because of crime but because a church member might leave a bag of squash in your front seat!”
So funny! But let me just say I’ve never turned away squash–I love it!
When I set out to start a garden this year, I decided to keep it small, and it’s been the perfect starter size–just enough for our family to eat. Considering I’m the only one in the family who really likes squash (my husband thinks it’s vile), I’ve been happy to eat it all up myself! My 2 squash plants began yielding in late May and I’ve been getting 2 or 3 squash a week and that’s been just right, however next year I’ll grow more for freezing.
I’ve enjoyed roasting or sautéing some each week to add to my meals or just eating it raw, but my favorite way to eat squash is in a casserole! I know most of you probably have your own favorite squash casserole recipe, but I’ve decided to go ahead and post mine today in celebration of this blessed squash season.
Squash Casserole
Ingredients
- 4 Squash, chopped in chunks
- 1/2 onion, roughly chopped
- 1 egg, beaten
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 2 cups shredded cheddar cheese, divided
- 1 handful breadcrumbs
- 3 Tbsp. butter, divided
- 1 Tbsp. olive oil
- Salt and pepper, to taste
Instructions
- Preheat your oven to 350 degrees. In a pan, cook the onion in olive oil until tender. Add a tablespoon of butter to the pan and stir in the chopped squash with some salt and pepper. Cook the squash until tender. Remove the pan from the heat and let the squash cool for just a few minutes. Meanwhile, in a bowl, stir together the sour cream, mayonnaise, the beaten egg, and 1 cup of the cheese. Stir this mixture into the cooked squash and onions. Pour the squash mixture into a greased casserole dish.Melt a couple of tablespoons of butter and stir it into the breadcrumbs with the remaining 1 cup of cheese. Spread this mixture over the squash. Bake the casserole at 350 degrees for 25-30 minutes.
My garden is beginning the late summer decline and I think I might have picked my last 2 squash last night. So, for those of you whose squash is still going strong, just know that my car door will be unlocked at church starting this Sunday!!
I made a squash casserole last week and was disappointed in it. Not creamy at all. I’m going to try this recipe! I love squash, too!
This one is a little creamy with the sour cream and Mayo but not what I would call “thick creamy” but I like to really taste the squash so that’s why this is my favorite recipe. I’ve seen recipes with cream of chicken soup which is probably much creamier if that’s your preference. Glad to know another squash lover!! 😄
Your Sunday lunch looked so yummy! So glad to have this recipe! If only I was there to get some of Lisa’s squash! Miss you!
I’ve not been on Instagram this month so I’m missing her garden pics!! Looks like I need to catch up. They have the best garden!! Miss you too, friend!
Thanks for sharing your Squash Casserole recipe, Alinda! Every southern family has their own version, but it’s always fun to try new ones! Yours sounds easy and delicious.
Yes it’s a very easy recipe to whip up when I suddenly decide I want to add it to a meal! Give me all the squash!!