Buttery summer squash is so wonderful and versatile. You have got to make yourself a squash casserole while it’s still in season.


  • 8 cups yellow squash, sliced
  • 1 onion, diced
  • 4 slices of leftover bread, toasted and diced
  • 1 cup shredded cheddar cheese
  • 2 eggs, beaten
  • 1 cup sour cream
  • 3/4 cup milk
  • 1/4 cup butter (plus more for topping)
  • Salt & Pepper to taste


  1. Preheat oven to 350F
  2. In a 12in oven-safe skillet, saute squash and onions. Cook for about 10 minutes or until squash is tender.
  3. Add half the toasted bread, half the cheese, eggs, milk, sour cream, butter, salt & pepper and mix well.
  4. Top with remaining bread then cheese.
  5. Put a few extra dots of butter on the top of the casserole, and bake for about 25 minutes or until bubbling and golden.

Adapted from Num’s the Word


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