Summer Squash Casserole

Summer Squash Casserole

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  • Prep Time


  • Total Time


  • Servings



  • 4 to 6

    summer squash, sliced in rounds, ¼" thick

  • 3

    cans stewed tomatoes, original or italian

  • 2

    Tblsp Olive Oil

  • 1

    Onion, choppped

  • 1

    pkg sliced mushrooms (or can use canned, sliced, drained)

  • Bread Crumbs, italian seasoned

  • 16-oz Mozzarella Cheese, shredded

  • Italian seasonings

  • Salt to tasted


Saute onions and mushrooms in olive oil. Add sliced squash and cook until al dente (semi-soft). Add stewed tomatoes, and italian seasoning (to taste). Continue to cook until squash are cooked through. In casserole dish, spread bread crumbs on bottom. Add squash-tomato mixture on bottom layer. Sprinke top with more bread crumbs folllowed by layer of mozzarella cheese. Continue with layers ending with cheese on top. Bake at 325 to 350 degrees for 25-30 minutes, until cheese is browned and bubbly.


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