This recipe makes great use of your summer squash.

Summer Squash Casserole

Yield 4 servings

This recipe is adapted from The Southern Junior League Cookbook: The Best Recipes from the Junior Leagues of the American South.


  • 3 cups cubed summer squash
  • 1/4 cup sour cream
  • 1 tablespoon melted butter
  • 1 tablespoon shredded cheddar
  • 1/2 teaspoon salt
  • 1/8 teaspoon paprika
  • 1 egg yolk, beaten
  • 1 tablespoon chopped chives
  • 2 tablespoons soft butter
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup dry bread crumbs


  • Saute squash in a buttered pan until tender. Set aside.
  • Mix the sour cream, melted butter, cheese, salt, and paprika in a small saucepan over medium low heat. Stir until the cheese melts.
  • Whisk in the egg yolk and the chopped chives. Add the squash.
  • Transfer to a buttered casserole dish, dot with soft butter, grated cheese, and the dry bread crumbs.
  • Bake in a preheated 350 degree oven until bubbly and browned on top, about 30 minutes.
  • Serve hot.
Renee brings garden cultivation and cooking together, sharing information on gardening through garden blog updates, and following the process from growing the seed or start up plant - to plating the dish with the harvests. If you have a garden question, send Renee a note via the contact page.