Summer Squash Casserole

A Savory Cobbler with Buttery Biscuits on Top

The delicious homemade buttermilk biscuits really make this meal memorable



When you have extra squash on hand, try making a summer squash casserole, Southern style.

– B&B

Why you'll  ❤️ Squash Casserole

Everyone loves a cobbler even when there are vegetables underneath instead of fruit.

This is filling enough for a meal. If you’re vegetarian, you can use vegetable broth.

– Zucchini  – Yellow squash  – Fresh corn kernels – Vidalia onion  – Butter – Chicken stock – Lemon juice – Salt – Pepper – Parmesan cheese – Flour


COBBLER – White cheddar cheese – Chives – Flour – Baking powder – Salt – Butter cold – Buttermilk


In a skillet, add butter and saute  veggies and add broth and seasonings. Reduce heat to medium and cook for 5 minutes stirring frequently. Let cool to room temperature.

Step 1

Mix parmesan and flour together in a small bowl and add to cooled squash mixture. Empty into casserole dish.

Step 2

Add cheese, chives, flour, baking powder and salt to a food processor and pulse until combined. Add cold butter; pulse until the mixture resembles peas. Drizzle buttermilk just until it comes together. Use a large ice cream scoop to scoop dough onto top of casserole.

Step 3

Bake at 400º for 15 minutes and then reduce to 350º and continue baking for 20-30 minutes until the squash is soft.

Step 4