Summer Squash Casserole with Nuts Recipe -
Summer Squash Casserole with Nuts Recipe

Summer Squash Casserole with Nuts

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 to 10 servings Change Servings
  • PREP

    30 mins
  • COOK

    40 mins

    1 hr 10 mins


  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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Reviews More Reviews

Most Helpful Positive Review
Sep 20, 2005

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 again would be to not mash the squash; I believe it would be tastier non-mashed.

Most Helpful Critical Review
Aug 31, 2009

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 tuna in it the pecans fooled him... LOL... so this is a recipe i could take it or leave it so i think i will leave it

Aug 05, 2005

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... also great for zucchini.

Jul 01, 2004

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 with the bread crumbs mixed with some freshly grated parmesan cheese. Delicious!

Jun 30, 2008

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

Aug 07, 2007

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 think 4-6 servings is more realistic than the 8-10 specified.

Aug 13, 2003

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.

Oct 29, 2006

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 minutes. I did not mash them as I like a bit of crunch and they still were going to bake for 40 minutes. I did saute the onions to help distribute their flavor throughout the dish more. I balked at the idea of 1/2c mayo, but rationalized that I wouldn't be eating it all myself! Did everything else according to recipe, except sprinkled a bit of garlic powder over the mixture before baking and subbed crushed caesar croutons for the breadcrumbs. (Safeway's Salad Fixin's Caesar Croutons--in the gold package in the produce dept--are deLISH!) Thanks for the recipe, Paula.


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  • Calories
  • 250 kcal
  • 12%
  • Carbohydrates
  • 9.9 g
  • 3%
  • Cholesterol
  • 45 mg
  • 15%
  • Fat
  • 22.2 g
  • 34%
  • Fiber
  • 1.6 g
  • 7%
  • Protein
  • 4.5 g
  • 9%
  • Sodium
  • 198 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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