Ma's Mashed Summer Squash Casserole

Ma's Mashed Summer Squash Casserole is one of those old-timey recipes that's simple, basic, and oh-soo good. Easy to make from everyday ingredients, it's a wonderful way to enjoy that summer abundance of summer squash.
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This is one of those old-timey recipes that's simple, basic, and oh-soo good.

I got this Mashed Summer Squash Casserole recipe several years ago from my mother-in-law, who we affectionately call Ma. Until quite recently, she always grew a pretty large garden - filled to the brim with green bean, okra, black-eyed pea, tomato, bell pepper, corn, cucumber, and of course zucchini and summer squash plants.

With a huge summer harvest from the garden, her dinner table was always loaded with vegetable sides - in both summertime, and the rest of the year with vegetables she'd put up in the freezer. It wasn't unusual to enjoy three or even four vegetable side dishes in a single meal.

This oldie-but-goodie recipe is super easy to make from everyday, basic ingredients.

I especially love her fresh-from-the-garden cucumbers in sour cream, fritter-fried okra - and this Mashed Summer Squash Casserole.

Sadly, as of this past year Ma no longer keeps her garden. It's upkeep just got to be too much for her. But thankfully, we can still enjoy her recipes!

And Ma's squash casserole is one of our favorites.

This oldie-but-goodie recipe is super easy to make from everyday, basic ingredients. And is a wonderful way to enjoy that summer abundance of summer squash.

To make this super easy squash casserole, start by slicing up about 8 cups of summer squash.

That's a total of about 6 or 7 small summer squash - so if you've got a big harvest of squash coming from your garden, this recipe will use up at least a good few of them.

Chop up an onion, and boil the squash and onion together until the squash is tender. Since the squash is being boiled to cook it, the slices can be fairly thick. So you can slice pretty "roughly" - no need to get nice even thin slices.

After the squash is boiled, drain it well in a colander. Then transfer it into a mixing bowl and mash it with a fork.

As you mash the squash, a good bit of water will collect in the bottom of the mixing bowl. Pour out all the water that collects in the bowl - or you'll end up with a very mushy casserole!

I mash my squash pretty coarsely, leaving some decent-sized pieces. But if you'd like the squash casserole to have a bit more mashed consistency, just keep mashing away.

As you mash the squash, a good bit of water will collect in the bottom of the mixing bowl. Pour out all the water that collects in the bowl - or you'll end up with a very mushy casserole!

Add some milk, butter, salt, pepper, and crushed saltine crackers to the mashed squash, and stir it all together until well combined.

The crushed saltines add some "heft" to the casserole, as well as serve to soak up the water that's inevitably left in the boiled squash. That being said, do still try to get out as much water as possible from the squash.

Spoon the squash mixture into a greased 2-quart baking dish. Then top it with some more buttered crushed saltines.

Bake it all up until the cracker topping is golden brown, and the squash is bubbly around the edges.

And then get ready to dig in to Ma's classic Mashed Summer Squash Casserole. Simple, basic, made from everyday ingredients - and oh-soo good.

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summer squash, yellow squash, casserole, casserole recipe

Side Dishes

Yield: 6-8 servings

Author: Tracey |