squash casserole on fork

Squash Casserole

Nothing says summer like fresh squash casserole! This is my first time to experiment with a full vegetable garden. While there have been some casualties, the squash is not among them. It is vibrant and delicious. Check out these blossoms.

squash flower

My next order of culinary business is to make some squash blossom quesadillas. Let’s hope there are still some available when we get back from Mexico in six days. Ginny found a ridiculously cheap deal to Cozumel. The total cost is $500 per person for five days, flight and hotel included! I don’t know how she does it. She actually did this recipe and she did a fabulous job! It is one of the best squash casseroles I have ever had.

squash casserole with napkin

The top is covered with toasted parmesan cheese and she added in a but of nutmeg, which really made it great. I would not have thought to do this, but she commented that nutmeg enhances dishes with a lot of cheese melted in them. I’m sold!

squash casserole in dish

My garden tomatoes and peppers may perish due to some added fish/alfalfa meal I put on them, which caused a fungus to start growing and ate the stems. Better luck next year with those I hope. I have more respect for farmers now than ever. It’s not an easy job.

My favorite ways to cook squash are in a casserole, curried and sautéed with onions and garlic. I am also going to try stuffing some squash with bacon bits cheese and herbs and grilling it. Stay tuned for more simple summer squash ideas!

squash casserole on plate



  • 5 medium summer squash, cut into thin rounds
  • 1 yellow onion, sliced thin
  • 2 tbsp. olive oil
  • 3 tbsp. butter
  • 8 oz. medium grated Cheddar
  • 5 oz. Parmesan
  • 8 oz. sour cream
  • 1 egg
  • 1/2 tsp nutmeg
  • 1 sleeve Ritz crackers, crumbled
  • salt and pepper to taste


  1. Heat olive oil and butter in a large pan over medium heat. Cook onion and squash for about 15 minutes or until it is done throughout. Remove from heat.
  2. Mix together Cheddar, Parmesan, sour cream, egg and nutmeg, reserving about one ounce of Parmesan to put on top. Pour squash and onions into a colander and let drain for 30 seconds. Mix all ingredients together in a large casserole dish.
  3. Top dish with Ritz crackers and extra Parmesan.
  4. Bake at 350 degrees for 20-25 minutes until bubbly and a little brown on top. Enjoy!






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