Summer Squash Casserole Recipe by Paula Deen

Level: Easy

Time: 50 MINUTES

1 ratings


  • 6 yellow squash, or pattypan
  • 1 cup onions, chopped
  • 1 clove garlic, minced
  • 1/2 stick butter
  • 2 slices white bread
  • 1 medium bowl ice water
  • 1 egg
  • 1/4 cup fresh parsley, chopped
  • 1 cup cracker crumbs, or enough to cover casserole


Preheat oven to 350°.


Peel and cut squash into cubes. Boil until tender, about 5 to 7 minutes, and drain. Brown onion and garlic, and parsley in 2 tablespoons butter seasoned with salt and pepper. Soak bread in ice water and wring out; chop fine. Add to onion and garlic mixture; cook, stirring, for 2 to 3 minutes. Add drained squash and cook 2 to 3 minutes more, stirring. Remove from heat. Beat egg and add, allowing it to absorb into the mixture. Season with salt and pepper, if needed.


Place in casserole dish or baking pan. Cover top with cracker crumbs and dot with remaining butter. Bake for 20 to 25 minutes, until the crumbs brown.


Cook's Note: You can refrigerate this dish for up to two days before baking, but you should add the bread crumb topping right before you bake.


Summer Squash Casserole


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1 Review

David 9/11/2016
I found this rec

I found this recipe in one of Paula Deen's first cookbooks. I don't recall if it stated that yellow squash could be used, but I've always used pattypan. I have made so many squash casserole recipes and all of Paula Deen's squash casserole recipes are my favorites. I never liked squash before making them in Paula Deen's recipes and now I can eat squash, but it's only the best tasting in her recipes. This recipe is a staple in my kitchen when I can find pattypan squash at the store or (the best) at a farmer's market. If you don't like squash I suggest trying this recipe (it might change your mind like it did mine).

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