Recipe by *Parsley*
A good use for a garden full of yellow squash or green (zucchini) squash or both!
Top Review by peppercrust
My husband and I both thought this was very tasty! We don't like celery, so I used chopped carrot instead, and added egg as a binder as previously suggested. It was a great way to use up an overgrown squash (I didn't use the pithy center part).
- 4 tablespoons butter
- 6 cups diced summer squash, 1/2-inch dice (yellow or green or combo)
- 1⁄2 cup chopped celery
- 1⁄4 cup chopped onion
- 1⁄2 cup sour cream
- 1 cup cheddar cheese, shredded
- 3 slices bacon, cooked and crumbled
- 1⁄4 teaspoon pepper
- salt, if needed to taste
- 1⁄3 cup grated parmesan cheese
Directions See How It's Made
- Preheat oven to 350. Lightly grease/spray a casserole dish and set aside.
- In a large skillet, melt the butter. Add the squash, celery and oniona and saute in the butter for about 2-3 minutes, just until they are softened and barely tender. Do not overcook.
- Remove from heat.
- Stir in the sour cream, cheddar cheese, pepper and (if needed salt) and bacon.
- Mix well and place in the casserole dish. Sprinkle Parmesan over the top and bake at 350 degrees for about 30 minutes or until lightly brown on top.