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Summer Squash Casserole


Enjoy this parve version of a potluck dinner classic. That popular recipe includes sour cream and shredded cheese. You won’t believe this one is really parve – or how quick and easy it is!


Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.



Prepare the Casserole


Preheat oven to 350 degrees Fahrenheit. 


In a large bowl, combine the stuffing mix, sour cream, mayonnaise, eggs, and pepper. Fold in the squash and onions until coated with stuffing mixture.


Pour into a large baking dish sprayed with nonstick cooking spray. Top mixture with the bread crumbs and dot with margarine or drizzle with the olive oil. Bake until set and golden, about 30 to 40 minutes.


In a large frying pan, sauté the squash and onions in the margarine or oil over medium–high heat, until softened, five to seven minutes. Let cool to room temperature.


Summer Squash Casserole will keep in the refrigerator, tightly covered, for up to two days.


Recipe by Renee Rousso Chernin. Reproduced from Cooking for the King, Rosh Hashanah edition.