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Ground Beef Summer Squash Casserole

 Ground Beef Summer Squash Casserole
My daughter, a home economist, serves the garden-fresh casserole at church functions in summer when squash is at its best. It's a good main dish for lunch or dinner.—Rose Duggins, Massie Louisa, Virginia
4-6 ServingsPrep: 25 min. Bake: 35 min.

Ingredients

  • 1 pound ground beef
  • 4 to 6 medium yellow summer squash, chopped (about 1-1/2 pounds)
  • 1 medium onion, chopped
  • 3/4 cup dry bread crumbs
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dried thyme
  • SAUCE:
  • 1/4 cup butter, divided
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 2 cups milk
  • 1-1/4 cups (6 ounces) shredded cheddar cheese
  • 3/4 cup dry bread crumbs

Directions

  • In a skillet, cook beef, squash and onion over medium heat until the
  • meat is no longer pink; drain. Add bread crumbs, salt, pepper and
  • thyme; mix well and set aside. In a saucepan, melt 1/4 cup butter.
  • Stir in the flour and salt until smooth. Gradually add milk. Bring
  • to a boil; cook and stir for 2 minutes or until thickened. Reduce
  • heat. Stir in cheese until melted. In a greased 11-in. x 7-in.
  • baking dish, layer half of the meat mixture and cheese sauce; repeat

2 of 2

Ground Beef Summer Squash Casserole (continued)

Directions (continued)

  • layers. Melt the remaining butter and toss with bread crumbs.
  • Sprinkle over cheese sauce. Bake, uncovered, at 350° for 35
  • minutes or until golden brown. Yield: 4-6 servings.
Prepare Summer Squash Bake up to 24 hours in advance, cover and chill. Remove from the refrigerator 30 minutes before baking.
Nutritional Facts: 1 serving (1 each) equals 480 calories, 26 g fat (15 g saturated fat), 94 mg cholesterol, 1,037 mg sodium, 36 g carbohydrate, 4 g fiber, 27 g protein.