Summer Squash Casserole with Nuts

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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.


  • 1 pound summer squash, sliced
  • ¼ cup butter
  • ¼ cup chopped green bell pepper
  • 1 tablespoon white sugar
  • ½ cup chopped onion
  • 1 egg
  • ½ cup mayonnaise
  • salt and pepper to taste
  • ½ cup shredded Cheddar cheese
  • ½ cup pecans, chopped
  • ½ cup bread crumbs


Preheat oven to 350 degrees F (175 degrees C).

Bring a large pot of water to boil. Add squash, and cook until tender. Drain well.

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.

Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes.

Prep time: 30 mins / Cooking time: 40 mins / Total time: 1 hr 10 mins

Serving: 9 / Yield: 8 to 10 servings

Calories: 249.6

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