Summer Squash Casserole

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If I could have it my way, we would live in a constant state of summer vegetables at their peak with our gardens overflowing with Mother Nature’s bounty (minus the thick, hot air you can practically cut with a knife). Our – errr, my grandfather’s – garden is at the peak of production right about now, and I’m seriously loving it. Tomatoes, okra, cucumbers, eggplant, peppers, zucchini, squash…oh the squash.

Laura + yellow summa squash 4eva (hearts)

summer squash casserole

Remember my grandfather? I’m pretty sure there’s nothing he can’t do…long career in business, carpenter and expert farmer. He has a huge garden every summer and we get the direct benefits of it. AKA, we get to pick a peck pretty much whenever we want, and it sometimes makes its way to my little blog.

We love summer squash all kinds of ways, but TBH I’ve never been much of a squash casserole girl. What do you think of when you think of squash casserole? If you said “mush,” then you’re right. Gross, bleh and meh are also acceptable answers. You know why that is? Because nearly all squash casserole recipes call for you to cook the squash before it goes into the casserole. This makes it super runny and generally unpleasant.

summer squash casserole

Enter my method: let the squash sit in a little salt to pull out some of the liquid, then put it straight into the casserole dish and bake. The result is a squash casserole that has actual, fresh vegetable, “I’m doing myself a healthy favor” bite with real texture that is the total opposite of the baby food version you’ve been eating all these years.

summer squash casserole

I took the “casserole” part of this dish in two different directions, so (bonus!) you’re actually getting two different squash casserole recipes today. The squash prep is the same, but one involves an egg/milk mixture and the other involves a butter/flour/milk mixture. Think about the two main ways you would go about making macaroni and cheese, and that’s similar to what we have here.

Let’s talk through when you might make one over the other…

When to make it the eggy way:

  • When you need to be getting other work done while the squash is sitting in salt
  • If you prefer the mac and cheese version that has the eggy consistency with cheese on top
  • If you’re serving right away

When to make it the milk way:

  • When you have time to make the sauce while the squash is sitting in salt
  • If you prefer the cheesy sauce version of mac and cheese
  • If you’re going to a pot-luck where the dish can cool a little and firm up a bit before serving

We’re up to our eyeballs in summer squash, so we’ve made this casserole multiple times. We really like both ways, hence why I feel compelled to give you both recipes. Enjoy!

summer squash casserole

Method 1 (Pictures are of this method)

Ingredients:

8 c yellow squash – diced (about 3 large or 5 small)
1 tsp salt
2 eggs – beaten
2 c milk
1.5 c shredded grueyere cheese (or Swiss)
½ tsp pepper
½ c panko breadcrumbs

Directions:

  1. Preheat oven to 350 degrees.
  2. Dice the squash, mix with the salt and allow to sit in a colander for 20 minutes.
  3. After 20 or so minutes, juj the colander around to let the liquid drain out. Place into a casserole dish prepared with cooking spray.
  4. Combine the eggs, milk and pepper. Pour the mixture over the squash.
  5. Spread the cheese over the squash, and top with the panko.
  6. Bake for one hour, or until the liquid is set. Broil for the last few minutes so the panko turns a deep golden brown.

Method 2

Ingredients:

8 c yellow squash – diced (about 3 large or 5 small)
1 tsp salt
4 tbsp butter
3 tbsp flour
1.5 cups milk
½ tsp pepper
1.5 cups shredded grueyere cheese (or Swiss)
½ c panko breadcrumbs

Directions:

  1. Preheat oven to 350 degrees.
  2. Dice the squash, mix with the salt and allow it to sit in a colander for 20 minutes.
  3. After 20 or so minutes, juj the colander around to let the liquid drain out. Place into a casserole dish prepared with cooking spray.
  4. Melt the butter in a sauce pot over medium-low heat. Whisk in the flour and whisk continually until a smooth mixture forms. Bring to a low simmer and whisk in the milk.
  5. Bring the mixture just to bubbling and whisk continuously for another minute to let it thicken. Once thickened, stir in the cheese and peper.
  6. Pour the cheese sauce over the squash in the casserole dish and top with the panko.
  7. Bake for 45 minutes and broil for the last few minutes to finish off the breadcrumbs.
  8. Allow to sit for a few minutes for the sauce to firm up.