Grilled Squash Casserole

A savory, comforting casserole to use up all that summer squash!

Prep Time 15

Cook Time 50

Total Time 1 5

Course Side Dish

Cuisine American

Servings 8

Calories 314 kcal

1 Sheet Pan Summer Squash (6 - 8 whole squash), halved Can use mixture of yellow and zucchini or either one by itself
Olive Oil For vegetables
1 Red Bell Pepper, chopped Finer chop
1 Sweet Onion, chopped Finer chop
1 - 2 Carrots, thinly sliced or shredded If using matchstick carrots omit grilling step for this item only.
Salt and Pepper, to taste

1 can Cream of Chicken Soup with Herbs, approx. 10.5 oz. Can use plain cream of chicken
½ cup Sour Cream
½ cup Mayonnaise
1 cup Sharp Cheddar, shredded
⅓ tsp. Ground Nutmeg

1 cup Breadcrumbs Can use panko, Corn Flakes, stuffing, or Ritz Crackers
1 tbsp. Parmesan Cheese, grated We ended up using Asiago off the block because of what we had available
1 tsp. Seasoned Salt Or other desired seasoning for topping mix
2 tbsp. Butter, unsalted and melted

Preheat grill on medium heat. For yellow squash, chop the tops up into bite size pieces and add to a vegetable grilling basket with red bell pepper and onion. Coat all vegetables with an olive oil drizzle, salt, and pepper. Place on grill with squash halves and grill 10 - 20 minutes (will depend on grill size and space). Flip halfway through and cook until there are grill marks on each side and veggies have softened. Set aside to cool.

While the vegetables are on the grill, make the filling by simply mixing together all of the ingredients in the Filling subheading above. Set aside.

While the vegetables are on the grill, make the topping by simply mixing together all of the ingredients in the Topping subheading above. Set aside.

When the squash has cooled chop the halves in to bite size pieces (you may have some extra). Mix with the grill basket items and form a layer in the bottom of the casserole dish (can make as deep in dish as desired, just leave room for filling and topping).
With a wooden spoon or rubber spatula layer in the filling. Again, leave some room at the top for the topping.
Top the casserole in an even layer.
Bake casserole at 350°F for 30 - 35 minutes, or until topping is golden brown. Remove from oven, let cool for several minutes and serve.

See notes in recipe card on topping variations and other tips and tricks.

Keyword Casserole, Holiday Sides, Squash, Summer Squash, Thanksgiving, Under 500 Calories, Yellow Squash, Zucchini