Recipes: Summer Casseroles

Amanda Harper


Strawberry Dump Cake

  • 21 oz. canned strawberry pie filling
  • 1 1/2 c. strawberries, sliced
  • 1 box white cake mix
  • 1/2 c. cold butter, sliced
  • 1/4 c. butter, melted
  • Fresh mint

Preheat oven to 350°F. Lightly grease a 11x7 baking dish.

Spread pie filling at the bottom of the pan. Top with sliced strawberries, and gently mix to coat strawberries.

Evenly spread dry cake mix on top. Evenly cover with slices of butter. Drizzle melted butter over areas of cake mix not covered by slices of butter.

Bake for 35-40 minutes until top is golden brown and filling is bubbling around the edges.

Allow to rest for at least 20 minutes before cutting. Add mint to top just before serving. (adapted from Olives + Thyme)


Street Corn Casserole

  • 2 T canola oil
  • 4 c. corn
  • 1/2 c. mayonnaise
  • 1/4 c. sour cream
  • 3 cloves garlic, minced
  • 3/4 c. cotija, divided
  • 1/4 red onion, diced
  • 1/2 c. cilantro, diced
  • 2 T lime juice
  • 1 tsp. tajin

Preheat oven to 400°F. Grease a 2-quart casserole dish, set aside.

Heat a large skillet over high heat. Add oil and allow to spread. Then add corn for about 5 minutes, until browned. Remove from heat.

Thoroughly combine mayonnaise, sour cream, garlic, cotija, onion, cilantro, lime juice and tajin in a large mixing bowl. Add corn.

Transfer to casserole dish. Top with additional cotija and tajin, if desired. Bake for 20 minutes, until bubbling. (adapted from Weekday Pescatarian)

Notes: It’s perfectly fine to use fresh corn, just remove from cob. If you prefer to grill the corn, even better! Simply skip the oil and skillet step. If you want to use frozen corn, thaw it completely and drain, patting dry with a paper towel before adding it to the skillet. Serve as a side, or eat with tortilla chips.


Shrimp and Pasta Bake

  • 1 package pasta
  • 6 T butter
  • 3 cloves garlic, minced
  • 6 T flour
  • 1/3 c. dry vermouth
  • 2 3/4 c. half-and-half
  • 1/2 c. clam juice
  • 1 T tomato paste
  • 3/4 tsp. salt
  • 1/4 tsp. pepper
  • 1 lb. medium shrimp, peeled and deveined
  • 2 T dill, chopped
  • 3/4 c. fresh Parmesan, grated

Preheat oven to 350°F. Grease 2-quart casserole dish.

Cook and drain pasta according to package directions.

Melt butter in a large saucepan over medium heat. Cook garlic in butter for about 1 minute, until fragrant. Stir in flour. Cook, stirring constantly with a wire whisk, until smooth and bubbly.

Stir in vermouth. Then add half-and-half, clam juice, tomato paste, salt and pepper. Cook over medium heat until thickened, stirring constantly.

Fold in shrimp, dill and 1/4 c. of the cheese. Stir in pasta.

Pour into prepared casserole. Sprinkle with remaining cheese. Bake 35 minutes until light brown. (adapted from Betty Crocker)

Notes: If you don’t have vermouth handy, use chicken stock. This dish is inifinitely adaptable with whatever dry pasta you have on hand. You could even experiment with other types of seafood – just be sure it comes to a safe temperature!


Classic Succotash

  • 2 c. baby lima beans 
  • 4 strips bacon
  • 1 c. sweet onion, chopped
  • 1 c. okra, chopped
  • 1 clove garlic, chopped
  • 3 c. corn kernels
  • 1 1/4 tsp. kosher salt
  • 1/4 pepper
  • 3 T butter
  • 1 c. cherry tomatoes, halved
  • 1/4 c. fresh basil, sliced

Bring lima beans to a boil until tender, about 8 minutes. Drain and set aside.

Cook bacon in a cast iron skillet until crisp. Transfer to a paper towel to drain, then crumble and set aside. Reserve drippings.

Add onion, okra and garlic to skillet over medium heat. Cook about 6 minutes until tender, stirring frequently.

Stir in corn, salt, pepper and beans. Cook, stirring frequently, until corn is tender, about 5 minutes. Add butter and cook until melted. Remove from heat.

Stir in tomatoes and basil, sprinkle with crumbled bacon. Serve immediately. (adapted from Southern Living)


Zucchini & Squash Skillet Strata

  • 1/2 loaf baguette, sliced 1/4” thick
  • 3 T butter, divided
  • 1 lb. yellow squash
  • 1 lb. zucchini
  • 1 1/3 c. shallots, sliced
  • 1 clove garlic, minced
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1 c. heavy cream
  • 3 eggs
  • 1 1/3 c. cheddar, shredded
  • 1/3 c. Parmesan, shredded

Preheat oven to 400°F.

Melt 2 T of butter. Arrange baguette slices on a baking sheet, and brush both sides with butter. Bake until well crisped, about 10 minutes.

In a large skillet over medium heat, melt remaining butter. Add squash, zucchini, shallots and garlic. Cook without stirring for 4 minutes, then stir and cook while stirring occasionally for an additional 5 minutes. Transfer mixture to a colander over the sink and allow to drain for 10 minutes.

Whisk together heavy cream, eggs, salt and pepper. In a small bowl, toss together cheeses.

Cover the bottom of a 10” cast iron skillet with an even layer of the vegetables. Sprinkle with half the cheese mixture. Shingle the remaining zucchini, squash and baguette slices over the top in circles. Pour heavy cream mixture over casserole, soaking bread slices. Top with remaining cheese.

Bake 30 minutes, turning halfway through. You want the center to be set and cheese to be bubbly and golden. Let rest at least 10 minutes before serving. (adapted from Southern Living)


Pineapple Casserole

  • 2 20-oz. cans pineapple chunks in juice, drained (reserve 6 T juice)
  • 1/3 c. sugar
  • 5 T flour
  • 1 c. cheddar, shredded
  • 1 sleeve Ritz crackers, crushed
  • 1/4 c. butter, melted

Preheat oven to 350°F.

In a medium bowl, combine sugar, flour and reserved pineapple juice. Add chunks, and toss to combine.

Spoon mixture into an 8x8” casserole dish. Top with shredded cheddar.

Combine crushed crackers and melted butter. Spread evenly on top of pineapple.

Bake for 30 minutes until bubbly. (adapted from Southern Living)


Cheesy Zucchini Casserole

  • 3 medium zucchini, sliced 1/4” thick
  • 3/4 tsp. sea salt
  • 1 1/2 c. shredded sharp cheese, divided (see notes)
  • 1/4 tsp. pepper
  • 3 oz. Brie, trimmed of edges
  • 1/3 c. heavy cream
  • 1 T butter
  • 2 cloves garlic, minced
  • 1/2 T Italian seasoning

Toss zucchini with sea salt. Place in a colander over the sink and allow to drain for 1 hour. Pat dry with a paper towel.

Preheat oven to 400°F.

Begin arranging zucchini slices in overlapping rows at the bottom of a 1.5-quart casserole. Sprinkle lightly with some of the cheese. Add another layer of zucchini slices, followed by another sprinkle of cheese; continue until you fill the dish. You’ll use about 3/4 c. of the cheese. Sprinkle black pepper over the top.

In a small saucepan, combine Brie, cream, butter and garlic. Heat over low, stirring constantly, until melted and smooth. Pour evenly over zucchini.

Sprinkle remaining cheese on top. Sprinkle with Italian seasoning.

Bake for 25 minutes until cheese is golden brown and zucchini is tender. Allow to rest 15 minutes before cutting. (adapted from Wholesome Yum)

Notes: The recipe’s author used a Swiss and Gruyere blend, which frankly sounds amazing. That said, any shredded sharp cheese will do; just know that harder cheese may not melt smoothly here.

If you’d like a little crunch, sprinkle on some panko breadcrumbs with the Italian seasoning. Adding chopped parsley just before serving will give this dish a little color and freshness.