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Potato and Squash Casserole

—Tommy Haigler, Lexington, North Carolina
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    2 servings


  • 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


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

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  • lincop56
    Jan 3, 2014

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

  • celliott
    Sep 24, 2011

    No comment left

  • mikelssword
    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.