Oven-Baked Amish-Style Yellow Squash & Potato Casserole

This rustic 4-ingredient casserole combines cubed white potatoes and sliced yellow squash baked together
for a simple, comforting dish often found in farmhouse and church cookbook traditions. It works as a side
or a light vegetarian main.

Servings

4 servings

Ingredients

• 1 1/2 pounds white potatoes, scrubbed and cut into 1/2-inch cubes
• 1 pound yellow summer squash, sliced into 1/4-inch rounds
• 3 tablespoons olive oil (or neutral vegetable oil)
• 1 1/2 teaspoons kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper (optional)

Instructions

1. Preheat oven to 400°F (200°C). Lightly grease a 2–3 quart glass casserole dish.
2. Place cubed potatoes in the dish. Drizzle with oil and sprinkle with salt. Toss to coat evenly.
3. Spread potatoes into an even layer, then scatter sliced squash evenly over the top.
4. Cover tightly with foil and bake for 30 minutes.
5. Remove foil carefully, stir gently, and spread evenly again.
6. Bake uncovered for another 20–30 minutes until potatoes are tender and squash is lightly golden.
7. Season with additional salt and pepper to taste. Let rest 5–10 minutes before serving.

Serving Suggestions

Serve with grilled chicken, pork chops, or sausages. For a vegetarian meal, top with a fried or poached egg
and serve with crusty bread or a fresh green salad.

Variations

• Replace half the oil with melted butter for a richer flavor.
• Add dried thyme or oregano for a subtle herbal note.
• Top with shredded cheddar or Colby cheese in the final 10 minutes of baking.
• Mix in cooked sausage for a heartier dish.
• Reduce oil to 2 tablespoons for a lighter version and add lemon juice when serving.

Food Safety Notes