Typically I think about hearty, cheesy casserole recipes in the fall and winter when I am needing some comfort food. However, the one recipe I cannot do without in the summer is squash casserole. Now I like yellow squash just fine on its own–either sauteed or grilled or even stuffed. But, in my humble opinion, the very best way to use this bountiful summer squash is in a casserole packed with cheese and topped with buttery breadcrumbs. For me, it’s pretty much a one-dish meal since one serving is rarely enough. After all, it does provide a vegetable serving, plus a dairy product and a grain!
My go-to Squash Casserole recipe is the one from an older Southern Living cookbook that has yellow squash and onion that you cook until tender, an egg, and shredded Cheddar cheese, plus crumbled bacon and pimiento. It’s topped with crumbled Ritz crackers, which I think taste better than soft breadcrumbs. (This Southern Living recipe is pretty close, but it doesn’t have the bacon or the pimiento.) I also like to make squash casserole in the slow cooker to keep from heating up my kitchen in the summer.
But this week I’m venturing out into new territory and making a new recipe that is topped with crushed onion rings. If it’s good enough for green bean casserole, then I guess it’s good enough for a squash casserole, too! It has a 5-star rating and has gotten rave reviews, so perhaps this will be my new “go-to” squash casserole recipe.
Recipe: Squash Casserole