Nana's Squash Casserole


We grow different varies of squash in our garden each summer and I love making fresh casseroles of squash for a meal. I have been making this recipe for years and through those years I have changed it in different ways, but the combination of ingredients that I am sharing with you today is one of my favorites. This Squash Casserole has a very rich creamy inside and a buttery crunchy topping, it is just delicious!

Nana's Squash Casserole at Miz Helen's Country Cottage



We Start With Our Garden Fresh Squash

Nana's Squash Casserole at Miz Helen's Country Cottage

Saute The Vegetables

Nana's Squash Casserole at Miz Helen's Country Cottage


Mix In The Liquid and Spices

Nana's Squash Casserole at Miz Helen's Country Cottage

Ready For The Baking Dish

Nana's Squash Casserole at Miz Helen's Country Cottage


Add The Topping and Bake

Nana's Squash Casserole at Miz Helen's Country Cottage

Now It's Time To Let It Sit  

Nana's Squash Casserole at Miz Helen's Country Cottage


Nana's Squash Casserole
Miz Helen's Kitchen
Ingredients
12 tablespoons butter cold
2 tablespoons olive oil
4 cups yellow summer squash, sliced thick
4 cups zucchini squash, sliced thick 
1 red bell pepper, chopped medium
1 green bell pepper, chopped medium
1 large yellow onion, chopped medium
3 cloves garlic, minced
2 large eggs, beaten
3/4 cup half and half
1-1/2 teaspoons salt
1 teaspoon pepper
dash Tabasco Sauce
2 cups Mixed Cheddar and Monterrey Jack Cheese, Grated
1 cup Panko Crumbs
Directions
In a large skillet, heat 6 tablespoons butter and the olive oil.
Add the summer squash, zucchini, red and green bell pepper, onion, and garlic.
Saute just until the onion is almost clear and the squash is just starting to get tender.
Add all the saute vegetables into a large mixing bowl, including the cooking oil and butter.
In a mixing pitcher beat the egg and add the half and half. Whisk in the salt, pepper and Tabasco.
In a small bowl mix the 1/2 of the cheese and the Panko crumbs, then set aside.
Pour the egg mixture over the vegetables and then add the remainder of the cheese then mix well.
Pour the mixture into a 9X13 baking dish.
Top the mixture with the Panko and cheese mixture
Cube the remainder of the cold butter and place it on top of the Panko and cheese.
Bake at 350 degrees for 45 minutes or until the top is golden brown.
Remove from the oven and let cool on a cooling rack for at least 20 minutes to all the casserole to set.
Enjoy!

This Casserole Smells So Good!

Nana's Squash Casserole at Miz Helen's Country Cottage

It Is Ready To Serve

Nana's Squash Casserole at Miz Helen's Country Cottage

Enjoy!

Nana's Squash Casserole at Miz Helen's Country Cottage

I was so glad that you were able to join us for a wonderful summer meal today here at the cottage. Food is always better when it is shared with a friend. Hope you have a great week and come back to see us real soon!
Peace and Joy
Miz Helen

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Miz Helen
Miz Helen

Cookbook Author, Recipe Developer, Organic Gardner.

Comments

  1. This sounds delicious! I make a few squash casseroles but this is a totally different variation. Pinned.

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    Replies
    1. Thanks so much, we love this casserole and hope you enjoy it! Thanks for stopping by and have a great day!
      Miz Helen

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  2. I am always looking for new ways to enjoy squash. This looks scrumptious!

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  3. What a great way to use zucchini!! Gotta try this one. I think I could get my husband to eat some vegetables! Thanks for sharing at the What's for Dinner party.

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  4. My husband would love this! I must give it a try! Pinning.

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  5. What a wonderful way to enjoy home grown squash, Miz Helen! I love all the flavours you have used, and your casserole looks so tempting. Thank you so much for sharing and for being a part of the Hearth and Soul Link Party. Have a lovely weekend!

    ReplyDelete

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Miz Helen