Summer Squash Casserole

Savory, hearty casserole.


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5 small-medium yellow squash 1 large onion, diced small 3-4 green chile peppers diced fine or 1 4 oz. can diced green chiles 1½ lb. lean ground beef Salt and pepper to taste 1 28 oz. can crushed or diced tomatoes 1½ c. shredded cheddar cheese.

Nutritional information

No nutrition information available


Heat oven to 350F. Grease a 13 x 9 x 2 inch baking dish. Set aside. In a 6 qt pot bring salted water to a boil. Boil all squash for 8-10 minutes just till tender. Drain and cool in cool water bath. Meanwhile, in a large skillet cook onion and green chile peppers until translucent then add ground beef, seasonings, and cook until browned. Drain, if needed. Trim ends from cooked squash. Cut in half lengthwise and scoop out pulp then cut remainder of squash halves into large dice. Chop up pulp and add to ground beef mixture along with can of tomatoes. Cook just until hot and all ingredients are mixed well. Arrange diced squash pieces in baking dish. Take ground beef/tomato mixture and pour over the squash. Place in oven and bake for 25-30 minutes. Sprinkle shredded cheese on top of meat/tomato mixture, return to oven and bake an additional 10 minutes. Serve.