Tasty Tuesday: Summer Vegetable Casserole

Nearly 25 years ago, I was blessed to marry into a family that takes  food Very Seriously. Some of my best recipes over the years have come from one or another of my in-laws. Today’s recipe comes from my mother-in-law, Jean. If SHE sends me a recipe, I know I need to try it and I know it’s bound to be good! This recipe comes from mom-in-law’s neighbor, Marilyn.

At this time of year, I usually have a motley assortment of summer squash residing in my fridge, getting less and less attractive by the day. We LOVE squash, especially grilled, but often can’t use it fast enough to stay ahead of the plenty. This recipe lends itself perfectly to using up the less attractive members of the resident squash families.

Summer Vegetable Casserole

  • 3 c. cooked rice (yay! I have some leftover rice in the fridge!)
  • 3-4 summer squash, quartered (this would include yellow squash, patty pan, and crooknecks)
  • 3-4 zucchini, sliced (you can also just use all the same squash if you prefer)
  • 10-12 mushrooms, sliced or whole
  • 4-5 stalks of celery, sliced
  • 1 red or green pepper, sliced (the red makes for pretty color; today’s dish had orange bell pepper in it!)
  • 1/2 c. grated Parmesan cheese (Asiago works nicely too)
  • 1 c. mozzarella or Jack cheese
  • 2 c. shredded cheddar cheese
  • 2-4 ounces of sunflower seeds, hulled

Spray a 9×13 inch baking dish with non-stick spray.

Steam the veggies until barely tender, using as little water as possible

Mix rice with 1/2 c. parmesan cheese in the casserole dish. Stir in 1 c. mozzarella/jack cheese while the veggies are still hot, so the cheese melts a little.

Mix the veggies and rice together.

Cover the top of the casserole with 2 c. of grated sharp cheddar. Sprinkle sunflower seeds on top of that. (How many you use will be a matter of preference.)

Bake for 20 minutes at 350° until the casserole is hot and bubbling. If you’ve prepared this ahead of time and refrigerated it, you’ll need to bake it for 40 minutes. This is a GREAT make-ahead dish.

Best of all, you use up those sad, bedraggled squashes that are hanging around in your fridge, hoping for a date to the prom

Barb Kelley 

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  1. Looks great Barb, will definitely try it! Thanks for the great recipes!

  2. YUM! I bet the sunflower seeds make it extra good!!