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With squash in season for the summertime, you will love my seasonal recipe & may even want Summer Squash Casserole all year round!

Serves 4–6

David’s Note: Summer's bounty is your ticket to a delicious, veggie-filled supper!

Tip: Substitute cream of mushroom for the cream of celery soup.

Go to David's Recipe Item Page for the full list of items that David has used in his recipes.

Ingredients:

3 Tbsp olive oil, divided

1/2 cup onion, small dice

1 tsp garlic, minced

1-1/2 tsp fresh thyme, chopped

2.5 lbs yellow summer squash, large dice

1 (10.5-oz) can condensed cream of celery soup

1/4 tsp salt

1/4 tsp black pepper

2 cups sharp cheddar cheese, shredded

1/4 cup panko breadcrumbs

1/4 cup Parmesan cheese, grated

Fresh basil, for garnish

Preparation:

1.) Preheat the oven to 350°F. Lightly butter or grease an 8" x 8" baking dish.

2.) Heat 1 Tbsp olive oil in a large skillet over medium heat. Sauté the onion 3–5 minutes until translucent. Add the garlic and thyme, then sauté for 1 minute until fragrant. Remove the mixture from the skillet.  

3.) In the same skillet, add the remaining 2 Tbsp olive oil. Working in batches, cook the squash until tender. When the squash is finished cooking, put the squash and onion mixtures into a colander to strain out the excess liquid. Let sit for 5 minutes.

4.) In a large mixing bowl, stir together the squash and onion mixtures, cream of celery soup, salt, pepper, and cheddar cheese. Pour it into the prepared baking dish and top with the breadcrumbs and Parmesan cheese.  

5.) Bake uncovered for 30–45 minutes until golden brown and bubbly. Let the casserole sit for at least 10 minutes before serving. Top with freshly chopped basil and serve.

Enjoy Foodies!

David

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