I have made this summer squash casserole for years. It is quick and easy, and oh, so good. With all the summer squash available in the supermarkets or soon to be in your garden, this dish is an essential addition to your side dish repertoire. This is the perfect side dish for your Southern entrees like meatloaf or southern fried chicken; the possibilities are endless.
Not only is the casserole topped with cheddar cheese but I’ve added just a little Velveeta (yes, Velveeta!) to the ingredients that creates richness and creaminess all at the same time. Who doesn’t love a little Velveeta, after all? The addition of a little poultry seasoning almost makes this squash have the taste of cornbread dressing. The red and green bell peppers add vibrant colors that make this a visual appetizing dish also!
Two Cheese, Quick Summer Squash Casserole
Not only is squash delicious but it is good for you. Just a small serving adds a significant amount of the daily requirements of your vegetable required intake. Here’s a link that gives you a little more information regarding squash’s health benefits: https://whatscooking.fns.usda.gov/sites/default/files/factsheets/.
With the addition of the Velveeta and topped with the cheddar cheese, it’s an easy way to get the kids to eat their veggies….and adults!!
Not only can you use yellow squash in this recipe but you can use a combination of zucchini and yellow squash, or just zucchini squash.
Two Cheese, Quick Summer Squash Casserole
Here’s the recipe, hope you enjoy. Click on the link for my meatloaf recipe which this is a perfect side dish for!
Summer Squash Casserole
Ingredients
- 4 -6 summer squash, sliced into 1/2 inch pieces
- 1/2 onion, diced
- 1/4 red bell pepper, diced
- 1/2 green bell pepper, diced
- 1 celery stalk, thinly sliced
- 2 tbsp butter
- 1 tsp olive oil
- salt and pepper
- 1/2 tsp poultry seasoning
- 1 egg, beaten
- 1 inch slice velveeta cheese, cut into chunks
- 1/2-1 cup bread crumbs
- 1/2 cup cheddar cheese, grated
Instructions
- Boil the summer squash in salted water until tender. Drain, pressing to squeeze out as much water as you can. Place in a bowl and mash. Add the Velveeta while the squash is still hot so that it will start to melt.
- Melt the butter in a skillet or pan. Add the olive oil and the onion, red and green peppers along with the celery and saute until the celery is soft and the onion is translucent. Pour this mixture over your squash and Velveeta. Mix to combine. Add the poultry seasoning and salt and pepper to taste. Check the seasoning before you add the egg. When your seasoning is where you want it, add the beaten egg and start with about a half cup of the bread crumbs, adding more if needed.
- Pour the squash mixture into a buttered casserole. Top with the cheese and cover with foil and cook about 20 minutes. Uncover and cook for an additional 5 minutes or so until the cheese is melted and starts to slightly brown.
