How To Make Yellow Squash Casserole
Earthy and filling, this yellow squash casserole is an explosion of flavors with sour cream and cheese that’s topped with crumbly and buttery breadcrumbs.
Preheat oven to 350 degrees F. Spray a 13×9-inch baking dish with non-stick cooking spray.
Bring a large pot of water to a boil. Add squash and let boil for about 5 to 6 minutes just until nearly tender. Drain into a colander, set aside to drain well.
While squash is boiling in a mixing bowl stir together sour cream, egg, ⅓ cup breadcrumbs, cheddar cheese, ½ cup parmesan cheese, parsley, and chives. Set aside.
Melt 1 tablespoon of butter in a 12-inch saute pan or deep skillet over medium heat. Add onion and saute for about 7 minutes until slightly golden brown and tender.
Add garlic and saute 1 minute longer. Remove from heat.
Add squash and sour cream mixture to the pan and season with salt and pepper, to taste. Toss mixture to evenly coat the pour into a prepared baking dish and spread evenly. Cover with foil and bake in preheated oven for 20 minutes.
Melt the remaining butter in a small mixing bowl. Add in remaining panko and parmesan cheese and toss to evenly coat mixture.
Remove the casserole from the oven and sprinkle the mixture evenly over top.
Move the oven rack to the upper third of the oven, return the casserole to the oven. Bake for 10 minutes longer or until cheese has melted and casserole is heated through.
Turn on the broiler and broil just briefly to make topping golden brown for about 1 to 2 minutes.
Serve casserole warm garnished with a little chopped parsley if desired. Enjoy!
- Calories: 252.64kcal
- Fat: 15.18g
- Saturated Fat: 8.89g
- Trans Fat: 0.28g
- Monounsaturated Fat: 3.96g
- Polyunsaturated Fat: 0.68g
- Carbohydrates: 21.15g
- Fiber: 2.82g
- Sugar: 1.25g
- Protein: 10.47g
- Cholesterol: 53.38mg
- Sodium: 513.19mg
- Calcium: 330.47mg
- Potassium: 618.73mg
- Iron: 1.58mg
- Vitamin A: 164.57µg
- Vitamin C: 21.24mg
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