Summer Squash Casserole with Nuts

Summer Squash Casserole with Nuts

89

"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."
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h 10 m servings 250 cals
Serving size has been adjusted!

Original recipe yields 9 servings

Adjust

Nutrition

  • 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.

On Sale

What's on sale near you.

Directions

Print
  • 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.

Reviews

89
  1. 110 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
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

this had mix reviews from our dining room table from a one star to a four star so i will give it a three star but i personally wouldn't take the time to make it again. my husband thought it had ...

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.