Squash Casserole with Water Chestnuts and Bell Peppers is a comfort food in our house.
This Squash Casserole is a yummy combination of veggies with just the right crunchiness.
Squash Casserole with Water Chestnuts and Bell Peppers is based on one of my mother-in-law’s many casseroles. Moms in the 1950s and 1960s served casseroles several times a week. Casseroles are designed as make-ahead meals you can pop in the oven when you get home from work. Add a side salad and you have dinner. This Squash Casserole is super tasty.
My MIL had a “Casseroles” book. It has three different recipes simply labeled “Squash Casserole.” She saved handwritten recipes for a variety of make-ahead casseroles in this book. Each Squash Casserole contains summer squash (yellow crookneck or zucchini squash), along with different combinations of cheese and vegetables. During the summer Don and I belong to Season’s Bounty Farm’s CSA (community-sponsored agriculture) program, we receive an abundance of squash in season. Out of season (like now), summer squash is still readily available at our grocery stores. Yay!
To make this dish, I took one of the basic casserole recipes and added sliced water chestnuts and diced bell pepper (red is best, but any will do). It is easy to make and very scrumptious. Not only that, it freezes well.
When I analyzed the nutrition, I found it a little heavy on the fat, so I cut it in half (can you believe it originally had four tablespoons of butter?) and reduced the amount of mayonnaise the original version called for. I left the cheese at the full amount (1 cup), but if you cut it to 1/2 cup, you would cut 40 calories and 3 g of fat, so that might be worth trying. Doing that, however, also cuts the protein from 9 g to 6 g per serving.
Goat Cheese Vs. Cow’s Cheese
I used Pecorino Romano cheese in place of Parmesan. I do not eat cow’s cheese because I’m intolerant to it. However, Pecorino Romano is a hard goat’s cheese, with a stronger flavor than Parmesan, and I am able to eat it. Can you eat goat’s cheese? The recipe calls for butter, but it tastes just as good with olive oil, so substitute oil if you can’t eat butter.
What You Need
You will need a sauté pan, knife, cutting board, measuring cups and spoons, and a casserole dish. I prefer Pecorino Romano Cheese. Try it!
Squash Casserole with Water Chestnuts and Bell Peppers Recipe
Squash Casserole with Water Chestnuts and Bell Peppers
A creamy, crunchy main-dish squash casserole
- 3 small yellow squash cut in 1/8-inch rounds
- 1/2 yellow onion chopped
- 1 medium red pepper chopped
- 2 tablespoons butter or olive oil
- 1 egg beaten
- 1 cup shredded Pecorino Romano Cheese or Parmesan or Cheddar
- 1 8- ounce can of sliced water chestnuts drained
- 1/2 cup mayonnaise
- 2 teaspoons sugar
- 1/4 teaspoon freshly ground black pepper
- In a large skillet, heat the oil over medium high heat.
- When the oil is hot, add the squash and sauté for a few minutes until it starts to soften.
- Add the onions and peppers and stir to combine.
- Cook for a few minutes longer until the onions become transparent.
- Dump this mixture into a greased casserole dish.
- In a separate bowl, whisk the eggs.
- Add the mayonnaise, sugar, and pepper and whisk to combine.
- Add the cheese and stir to combine.
- Pour the cheese mixture over the squash mixture and stir gently to combine.
- Bake in a 350F degree oven for about 30 minutes until a knife inserted comes out clean and the casserole is bubbly and starting to brown.
- Let rest for 5 minutes before serving.
Affiliate Disclosure: This website may contain affiliate marketing links, which means we may get paid commission on sales of those products or services we write about, including Amazon. Editorial content is not influenced by advertisers or affiliate partnerships. This disclosure is provided in accordance with the Federal Trade Commission’s 16 CFR § 255.5: Guides Concerning the Use of Endorsements and Testimonials in Advertising.
Recipe Nutrition Information
This recipe is GF, NF, SF, V* — With modification, it can be DF
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
You May Like These Recipes & Posts From Recipe Idea Shop
- Parmesan Squash Casserole
- Savory Roasted Butternut Squash Salad
- Roasted Butternut Squash
- Baked Acorn Squash
- Roasted Sweet Dumpling Squash
SIGN UP FOR UPDATES TO GET TIPS, RECIPES & FREE GIFTS
Trust me, you’re gonna love our recipes and tips. Trust me, you’re gonna love our recipes and tips. Sign up for our email updates to get free gifts, recipes, and tips for identifying and avoiding foods that are sabotaging your health.
RATE, PIN & SHARE!
Please Rate our recipes, and Pin and Share them on social media. Comments are welcome, too!
GF = Gluten free | DF = Dairy free | NF = Nut free | SF = Soy free | EF = Egg free | CF = Corn free | V = Vegetarian | VG = Vegan
Note: If you have serious allergies or sensitivities, to be considered free of these allergens, you need to use products specifically marked “gluten free,” etc. There can be cross-contamination in facilities.
This recipe was originally posted on Recipe Idea Shop August 18, 2015 and updated February 1, 2021.