Squash Pie

When squash is plentiful and we’re tired of fried or stewed squash, we like to try something new, something different, something good!   I ran across a recipe that looked interesting, after some adjustments we decided it was worthy of sharing.  My boys called it a “keeper” ~ they all went back for seconds!  Coming from picky eaters, I will take that as a compliment!  I made two of these as a test; one with meat and one without meat.  The one with meat was devoured, so it won!  We did discover that the Rotel taste was stronger in the vegetarian version. Why?  We’re not sure, but it was definitely different.



  • 2 lbs of sliced summer squash
  • 1 cup of diced onions
  • 1 lb ground burger; browned and drained
  • 1 can of mild Rotel; drained
  • 1 1/2 cup shredded cheese, reserve 1/2 cup for topping
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 3/4 teaspoon salt + 1/4 teaspoon of salt
  • 1/4 teaspoon pepper

Preheat oven to 350 degrees.  In a pot add squash, onion and 3/4 teaspoon of salt, cover with water and simmer 8-10 minutes until tender.


Strain squash and onions and set aside.


Brown burger, drain and set aside.  In a large bowl, mix together squash, burger  and remaining ingredients, except the cheese for topping.  Pour the mixture in a greased casserole dish or pie plate, cover with cheese.

Bake until cheese is melted and the pie bubbles, about 25 minutes.  Wait 5-10 minutes before serving.  Serves 8 as a side dish.



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