Looking for a way to use up some of our summer bounty, I combined a couple of good looking recipes from our church centennial cookbook to come up with this “down home” casserole. It’s a forgiving recipe, so if you have a little more or a little less of something, don’t sweat it. Make it how you like it!
Cheesy Summer Squash Casserole
- 6 tablespoons butter, divided
- ¼ cup chopped onion
- ¼ cup chopped bell pepper (I used red)
- 1 tsp. minced garlic
- ½ cup shredded carrot
- 4-5 cups diced summer squash
- 4-5 cups diced zucchini
- 1 can (10 ounces) cream of celery soup (I made my own using the cream of mushroom method.)
- 1 cup sour cream
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 cup shredded cheddar cheese
- ½ – 1 cup seasoned bread crumbs
In a large skillet, saute the onion, garlic, pepper, and carrot in 2 Tablespoons butter. Add squash and zucchini. Cook, stirring frequently, for about 10 minutes.
Transfer skillet mixture to a large bowl. Add soup, sour cream, salt and pepper, and cheese. Stir well. Pour into a 9×13 baking dish. Top with bread crumbs. Drizzle with remaining melted butter (4 tablespoons). Bake at 350° for 30-40 minutes, until bubbly.
*** The sharper the cheese, the more intense the flavor!***
*** If you need a little extra somethin’ in your casserole, try a couple shakes of hot sauce.***
Need more zucchini recipes? I’ve got ‘em!