Potato and Squash Casserole Recipe

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Potato and Squash Casserole Recipe
Potato and Squash Casserole Recipe photo by Taste of Home
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Potato and Squash Casserole Recipe

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4 2 3
Publisher Photo
—Tommy Haigler, Lexington, North Carolina
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 medium red potatoes, peeled and cubed
  • 1 medium yellow summer squash, diced
  • 3 tablespoons finely chopped onion
  • 1 tablespoon butter
  • Dash salt and pepper
  • 1/2 cup shredded sharp cheddar cheese
  • 3 bacon strips, cooked and crumbled

Directions

Place the potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add squash; cover and simmer 5 minutes longer or until vegetables are tender. Drain. Place potatoes and squash in a bowl; mash.
In a small skillet, saute onion in butter. Add to potato mixture. Season with salt and pepper. Transfer to a greased 2-cup baking dish (dish will be full). Top with cheese. Bake, uncovered, at 350° for 10 minutes or until cheese is melted. Sprinkle with bacon. Yield: 2 servings.
Originally published as Potato Squash Casserole in Reminisce Extra February 2006, p 52

Nutritional Facts

1 cup: 312 calories, 19g fat (11g saturated fat), 53mg cholesterol, 462mg sodium, 25g carbohydrate (4g sugars, 4g fiber), 12g protein.

  • 2 medium red potatoes, peeled and cubed
  • 1 medium yellow summer squash, diced
  • 3 tablespoons finely chopped onion
  • 1 tablespoon butter
  • Dash salt and pepper
  • 1/2 cup shredded sharp cheddar cheese
  • 3 bacon strips, cooked and crumbled
  1. Place the potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add squash; cover and simmer 5 minutes longer or until vegetables are tender. Drain. Place potatoes and squash in a bowl; mash.
  2. In a small skillet, saute onion in butter. Add to potato mixture. Season with salt and pepper. Transfer to a greased 2-cup baking dish (dish will be full). Top with cheese. Bake, uncovered, at 350° for 10 minutes or until cheese is melted. Sprinkle with bacon. Yield: 2 servings.
Originally published as Potato Squash Casserole in Reminisce Extra February 2006, p 52

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Reviews forPotato and Squash Casserole

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lincop56 User ID: 4542356 63434
Reviewed Jan. 3, 2014

"This is a very nice way to make a change on squash, will make again sprinkling green onion on top."

MY REVIEW
[email protected] User ID: 2350474 68439
Reviewed Oct. 25, 2009

"This is a great side dish. It is a different take on regular potatoes and a good way to use summer squash from the garden."

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