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Summer Squash Casserole with Nuts

Summer Squash Casserole with Nuts

"This is a recipe that my Southern mother-in-law gave to me, her Yankee daughter-in-law! Zucchini or yellow summer squash may be used together, or interchangeably to create this delicious casserole! Use bread crumbs, crushed crackers or cheese for the topping."
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1 h 10 m servings 250 cals
Serving size has been adjusted!
Original recipe yields 9 servings


  • Calories:
  • 250 kcal
  • 12%
  • Fat:
  • 22.2 g
  • 34%
  • Carbs:
  • 9.9g
  • 3%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 198 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of water to boil. Add squash, and cook until tender. Drain well.
  3. Place squash in a large mixing bowl. Add butter, reserving 1/2 tablespoon, to the squash and mash well. Mix bell pepper, sugar, onion, egg, mayonnaise, salt and pepper, cheese and nuts to the mixture. Transfer the mixture to a 1-quart casserole dish. Top with bread crumbs. Dot with the reserved butter.
  4. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes.

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Read all reviews 94
  1. 117 Ratings

Most helpful positive review

Prepared today without the sugar, saw no need for it. Made as is except I doubled for my crowd and did add another 1/2 cup sharp cheddar cheese. The only change I would make when preparing aga...

Most helpful critical review

I thought the texture was very strange. Sorry.

Most helpful
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Least positive

Prepared today without the sugar, saw no need for it. Made as is except I doubled for my crowd and did add another 1/2 cup sharp cheddar cheese. The only change I would make when preparing aga...

great recipe!! i love it and so does the family! i use fat free cream cheese and fat free sour cream instead of mayo and i sometimes i dont have green peppers or nuts but its still great... al...

This is a wonderful recipe. First I laid the slices of squash on paper towels, salted them lightly and let sweat for 2 hours, then I carmalized the onions. Then I followed the procedure topping ...

The onion needs to be sauteed or cooked with the squash first - too crunchy when put in raw. Otherwise, great recipe.

This was delicious!!!! I didn't mash the squash, and I cut the mayo down to 1/3 cup and used Splenda instead of sugar. It was so tasty and easy I will be making again. But I have to say, I th...

Very good. I used only 1 tbs. butter. Also just put in microwave 5 min at 70% power. Husband liked it so it passes the taste test.

We really liked this, which is good because we have a bunch of zucchini and summer squash coming in from our garden to use! I used a combination of each for this dish, steaming them for a few m...

I have made this several times and never have leftovers. I cut back on the butter to 2 T. and use light mayo and it still comes out yummy. Still making this casserole but now I leave out the b...

you can also use pumpkin and it tastes great.

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