Summer Squash Casserole

Submitted by Aimee Day

About the cook: My family and I live on a small farm (dairy goats) in northwestern WA state. When I'm not milking goats or making cheese, I like to cook. I'm not formally trained, but I am a good, experienced home cook who loves to experiment and invent recipes. My husband is from Oaxaca, Mexico, and I've enjoyed learning to make authentic Oaxaca dishes from his family.

About the dish: Living in the countryside where most people garden, I am often faced with the common question of what to do with too many summer squash. I made this recipe with yellow crooknecks, but it ought to work with any firm squash, like zucchini or patty-pan. It is almost soufflé like, fluffy and creamy and cheesy all at once.

National Origin: American Farm Food

Serves: 6

Estimated Time: 30 to 60 Minutes


2 tablespoons butter
2 tablespoons all purpose flour
1 1/2 to 2 cups milk
1 clove garlic, minced
2 or 3 medium yellow squash, grated (use large holes on a box grater)
1/2 yellow onion, minced
3 eggs, beaten
1 cup grated pepper jack cheese
bread crumbs
1/4 cup parmesan cheese, grated
1 tsp oregano
fresh ground pepper to taste


– pre-heat oven to 350 degrees

– prepare a white sauce; melt butter over medium heat, stir in flour to make a smooth paste. Add minced garlic, then add milk little by little, whisking, until it comes to a simmer and thickens, a few minutes. Set aside to cool.

– In a large mixing bowl, mix grated squash, minced onion, three (beaten) eggs, fresh ground pepper to taste, and the (cooled) white sauce. Fold in grated cheese.

-Separately, mix bread crumbs, parmesan, and oregano.

-Scrape mixture into a deep, oven safe casserole dish. Top with parmesan mixture.

-Bake at 350 (covered) for approximately 30 minutes. Uncover and raise oven temperature to 400 for 5-10 minutes to brown crumbs.

-Serve with a green salad and crust bread.

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