Summer Squash Casserole

 Summer Squash Casserole small copy

Although we usually make this casserole with yellow squash, zucchini works beautifully as well. Since we live in the south, fresh squash dishes are a staple at our table throughout the warm, or should we say, HOT summer months. Enjoy! 


4 lbs. yellow squash
1/3 cup olive oil
3 onions, sliced thinly, and sautéed until translucent
4 eggs, lightly beaten
1/2 cup bread crumbs - like Panko
1/2 cup mayonnaise
1 teaspoon parve chicken bouillon powder
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup fried onion crisps (like canned French's)
1 teaspoon paprika


In a large pan, sauté onions in olive oil until translucent. Remove and set aside.
Add squash to the pan and braise uncovered until softened. This will take about 20 minutes+ and squash should be tossed with a spatula occasionally while cooking. When softened, drain liquid and let cool
Pre-heat oven to 350.  In a large bowl combine squash, onions, mayonnaise, bouillon powder, sugar, salt, pepper, bread crumbs and eggs. *
Pour mixture into a 9 x 13 baking dish. Top with fried onion crisps and paprika
Bake about 50 minutes, until set and browned at the edges. Serve warm


*For dairy preparation, add 1 cup cheddar cheese to onion/squash batter
Parve, Dairy, Side Dish, Vegetable


Side Dishes