Summer Squash Cassrole
Cheesy, summer squash casserole! Loads of zucchini and summer squash in the best lighter fare comfort food casserole! Wholesome goodness!
Ingredients
- 1 lbs (454 grams) pasta, any shape will do, but think bow-tie, penne, etc.
- 1 tbsp olive oil
- 1 lbs (454 grams) ground chicken, turkey or pork
- 1 medium yellow (cooking) onion
- 1 1/2 lbs (657 grams) summer squash, halved lengthwise and sliced thin (about 1/4" thick)
- 1/4 cup fresh lemon juice
- 3 tbsp unsalted butter
- 3 cloves garlic, minced or finely chopped
- 1/8-1/4 tsp crushed red pepper flakes, less if kids are eating this dish (makes it spicy)
- 1 1/2 cups milk, whole 3.25% or 2%
- 2 tbsp all-purpose flour
- 1/4 cup chopped flat-leaf parsley, divided
- 3 tbsp finely chopped mixed herbs of your choice (such as thyme, oregano, basil and mint. I used 1/2 tbsp fresh basil and thyme and 1 tsp dried oregano. Use dried if you need to, just reduce the overall amount as dried is stronger)
- 1 tsp kosher salt
- 1/2 tsp fresh ground black pepper
- 3/4 cup finely grated parmesan or aged pecorino romano cheese, divided (optional*)
- 4 oz. (115 grams) mozzarella, cut into small cubes or sliced
Instructions
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In a large pot, cook the pasta according to package directions, stopping 2 minutes before the directed time. Drain and set aside.
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Meanwhile, preheat oven to 400° F.
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In the same large pot (or using a different one to save cooking time), heat olive oil over medium-high heat. Add ground meat and cook, stirring and breaking up with the back of a wooden spoon. Add chopped onion after 3-4 minutes and cook until meat is browned through and onion has softened, about 3-4 minutes longer. Season lightly with salt and pepper.
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Add squash and cook, stirring only 1-2 times until squash is browned. Add garlic and pinch of red pepper flakes and cook for 1 more minute. Add lemon juice.
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Add butter and once melted, sprinkle with flour and stir to coat meat and squash. Very slowly, add milk (as in 1-2 tbsp to start with) and stir in so flour absorbs the milk, until all milk has been fixed with flour and a thick sauce is created.
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Stir in all herbs (reserving 2 tbsp parsley) and season to taste with salt and pepper.
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Add pasta and stir into squash mixture. Add 1/2 cup parmesan and mix to combine. (Add mozzarella here and mix in, or slice it and place on top before baking for a cheesy topping).
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Place all ingredients in a large (or two small) casserole dishes and sprinkle with remaining parmesan and parsley. Bake for 15-20 minutes or until top has browned.
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To freeze: let cool to room temperature and wrap well before transfer to freezer.
To reheat from frozen: let defrost overnight in fridge and reheat in oven at 325° F for 20-30 minutes.
Recipe Notes
* I skip the parmesan in the dish as I have a child who strongly dislikes cheese. I do however, LOVE this dish with the parmesan in it. If you have some and like cheese, I'd highly recommend giving it a go.