Description
Yellow Squash Casserole is a creamy, cheesy dish that showcases the delightful flavors of fresh yellow squash. This comforting casserole is not only an excellent side for family dinners or special occasions, but it also serves as a great way to enjoy seasonal produce. With its layered flavors and crispy topping, this dish will quickly become a favorite at your dinner table. Easy to prepare and perfect for leftovers, the Yellow Squash Casserole is a versatile addition to any meal.
Ingredients
Scale
- 4 lbs yellow squash, sliced
- 1 cup sour cream
- 1 large egg
- 1 1/4 cups shredded sharp cheddar cheese
- 1 cup finely shredded parmesan cheese
- 3/4 cup panko bread crumbs
- 1 medium yellow onion, chopped
- 2 garlic cloves, minced
- Fresh parsley
- Fresh chives
- Salt and freshly ground black pepper
- 3 Tbsp butter
Instructions
- Preheat oven to 350°F and prepare a baking dish with non-stick spray.
- Boil sliced yellow squash in water for about 5–6 minutes until nearly tender; drain well.
- In a mixing bowl, combine sour cream, egg, panko (1/3 cup), cheddar cheese, half of the parmesan cheese, parsley, and chives.
- Sauté chopped onion in butter until golden brown; add garlic for another minute.
- Mix drained squash with sautéed onions and the creamy mixture; season with salt and pepper.
- Transfer to the baking dish and bake covered for 20 minutes.
- Combine remaining butter with panko and parmesan; sprinkle over the casserole and bake uncovered for an additional 10 minutes or until heated through.
- Broil briefly for a crispy topping.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 3g
- Sodium: 480mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 70mg
Keywords: For added flavor, consider mixing in other seasonal vegetables or swapping out cheeses based on your preference. Leftovers can be stored in an airtight container in the refrigerator for up to five days.