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Soul Food Squash and Tomato Casserole

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Soul Food Squash and Tomato Casserole Recipe

By Tammy Algood Published: October 1, 2013

  • Yield: 8 Servings



  1. Preheat the oven to 350 degrees. Lightly grease a shallow 2-quart casserole dish and set aside.
  2. Combine the squash and water in a large saucepan over medium-high heat and bring to a boil. Cover, reduce heat to low and simmer 10 minutes or until the squash is tender, stirring occasionally. Drain and set aside.
  3. In a medium saucepan combine the tomatoes, flour, sugar, salt, paprika, garlic powder and pepper. Bring to a boil over medium-high heat. Reduce heat to low and simmer 5 minutes.
  4. Place half of the squash in the prepared dish. Pour one-fourth of the tomato mixture over the squash. Top with 1 cup of the mozzarella and another one-fourth of the tomato mixture.
  5. Repeat the layers with the remaining squash, tomato mixture and mozzarella. Sprinkle the top with Parmesan and bake 30 minutes. Let stand 10 minutes before serving.

    About Author

    Tammy Algood develops for The Tennessee Magazine recipes that feature farm-fresh Tennessee food. Those fresh, local ingredients will always add cleaner, more flavorful foods to your table. We recommend visiting local farms and farmers markets to find the freshest seasonal produce. For more information about our recipes, contact Algood at

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