Recipe of the Week – Lora’s Summer Squash Casserole

Submitted by Lora Leggett


1 tablespoon butter
3 small yellow squash or whatever you have
1 medium onion, I used half of a Spanish onion
1 medium green bell pepper, I used half of a very large one
1 teaspoon garlic powder
1 teaspoon sweet basil
1 (10 3/4oz.) can cream of celery soup, undiluted
1 cup shredded Mozzarella cheese


Preheat the oven to 350 degrees.

If desired, peel the squash and cut off the very tips of each end.

On a cutting board, slice the squash and chop the onion into bite size pieces or slice it if you like.

Rub the butter on the bottom and sides of an 8 inch square glass casserole or desired baking dish.
Place the squash and onion on the bottom of the pan in one layer if possible. You can put the rest on top.

Sprinkle the garlic powder and sweet basil over the vegetables and gently mix them around in the casserole so the herbs will be equally distributed. I did not measure these herbs and ran out my basil bottle. A teaspoon may not be enough for your taste.

Pour the cream of celery soup over the vegetables and gently mix again to get it to spread evenly.
It is important because you are not adding water or milk to dilute your sauce.

Pour the Mozzarella cheese on top and spread evenly.

Place the casserole on a cookie sheet and use oven mitts when putting it into or taking it out of the oven to avoid quick temperature changes to your casserole or burning yourself.

Bake 1 hour at 350 degrees.

Remove casserole on cookie sheet from oven and allow to cool at least 15 or 20 minutes before serving.


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