This Parmesan Squash Casserole is a terrific dish for a potluck or anytime! Everyone loves it.
Momma Betty's Parmesan Squash Casserole is the best!
Don't you wonder what to do with all that squash in the summer? All of a sudden, you have tons of it. Well, Momma Betty's Parmesan Squash Casserole is one of the best casseroles to help you use it up. It's a super good vegetarian casserole. I make it gluten free and use Pecorino Romano (sheep's cheese), which has a different protein than cow's milk so I'm not allergic to it. The casserole flavor is outstanding, a little Italian seasoning and parmesan or pecorino romano cheese, onions and summer squash. Delish!
I found this recipe in my mother-in-law's "La Casserole" book of hand-written recipes. Don's mom, we call her Momma Betty, had about 10 or 12 "squash casseroles" in her various clipping and recipe files. Of all of them, this is our absolute favorite. We loved it when she made it for us, and everyone we share it with always raves about it.
Which Recipe Is It?
The problem with the recipe for us was: exactly which squash casserole was the one we liked? So now we know. It's this one! We love it. I hope you do, too.
Simple ingredients - takes just a few minutes to prepare and sautÃ© the onions and squash, and then all you need is a beautiful casserole dish (affiliate link). Bake for 40 minutes.
What You Need
You will need measuring cups and spoons, a knife, a cutting board, a sautee pan, and a casserole dish. Get the best kitchen tools you can afford. You want them to last a lifetime.
Momma Betty's Parmesan Squash Casserole Recipe
- 1½ pounds fresh yellow squash for a single recipe: about 4-6 small squash; you can also use zucchini or a mixture of the two
- ½ cup chopped onion
- 1 tablespoon olive oil
- 1 cup shredded Parmesan or Pecorino Romano cheese for "dairy" free; it is sheep's cheese and had a different protein
- 1 cup mayonnaise
- 2 eggs
- ¼ teaspoon pepper
- ⅛ teaspoon salt
- 2 Tablespoons butter can substitute olive oil
- ¾ cup Italian bread crumbs or ¾ cup cornflake crumbs and ½ teaspoon Italian Seasoning I use gluten free panko crumbs for gluten free.
- Sauté the onion and squash in a little olive oil until the onions are translucent.
- Drain well.
- Combine squash with mayonnaise, cheese, eggs, salt and pepper.
- Pour into a greased casserole dish.
- Melt butter and mix with bread crumbs (or cornflake crumbs, for gluten-free) until crumbly.
- Sprinkle on top of casserole.
- Bake 30-40 minutes at 350 degrees or until the custard sets.
Other Recipes To Try
- Squash Salad with Water Chestnuts & Red Peppers
- Savory Roasted Butternut Squash Salad
- Roasted Butternut Squash
- Baked Acorn Squash
- Roasted Sweet Dumpling Squash
Lois Carter Crawford is an author, home chef, health advocate, and food coach who fought her way back from several debilitating health issues, including a moderate heart attack! She discovered that inflammation caused by the food she ate was the underlying cause of most of her health problems and developed a method and tools to help others research their food sensitivities.