Best Squash Casserole Recipe with Yellow Squash
Try this easy summer Squash Casserole recipe made with yellow squash. This squash recipe is great because it's creamy, not wet like many recipes. My mother-in-law likes to use a mix of yellow squash and zucchini with this dish. View or print the complete squash casserole recipe here
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What you need for this Squash Casserole Recipe
2 lbs yellow SQUASH sliced thin
1 medium CARROT grated
1 Lg ONION chopped
1 EGG
8 oz SOUR CREAM
8 oz BREAD CRUMBS or SALTINE CRACKERS
1 cup grated CHEDDAR CHEESE (or use your favorite cheese)
¼ cup freshly grated PARMESAN CHEESE
1 tsp GARLIC POWDER
1 Tbsp ITALIAN SEASONING
2 Tbsp BUTTER
1 Tbsp OIL
SALT and PEPPER to taste
How to Bake a Squash Casserole
Heat 1 Tbsp butter and 1 Tbsp oil in a large skillet on medium high heat, then add in the squash and onion. Sprinkle with salt and mix well. The salt will help draw out water from the veggies.
Stir the veggies for about five minutes, adding the garlic powder and any other seasonings you desire.
Once the veggies have softened, remove them from the skillet and place in a colander to allow some of the water to drain off. Press on the veggies to squeeze the water out.
In a large bowl, whisk an egg, then add in the squash, onion, cheddar cheese, carrot, sour cream, Italian seasoning, and half of the breadcrumbs or crackers. Stir until everything is well mixed.
In a small bowl make your casserole topping: combine the remaining bread crumbs with 1 Tbsp of melted butter. Mix in theParmesan cheese.
Pour the casserole mix into an oven safe dish and then top with the bread crumb topping. Make sure the casserole topping is level so it will cook evenly.
Place the casserole in an oven preheated to 350˚F and bake for about 30 minutes, or until the breadcrumb topping turns golden brown.
Boston Market: The Best & Worst Foods To Eat
Gloopy spinach and meatloaf so dry it makes the Sahara jealous. Spoiler alert: Those are the bad options. Keep watching to see what'll really make your trip to Boston Market worth it.
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Jennett's Cuisine: Five-Minute Fried Chicken & Quick Squash Casserole
Jennett Williamson welcomes special guests to her kitchen for a taste test of her Five-Minute Fried Chicken and her grandmother's famous Quick Squash Casserole.
How To Make Squash Casserole
Ingredients
1 lb fresh squash (about 5 medium sized squash) sliced
1 small onion chopped
1/2 stick salted butter
1 cup sour cream
1 can cream of chicken soup
1/2 cup sharp cheddar cheese
2 beaten eggs
1 tall tube crushed Ritz crackers
Salt and Pepper to taste
Method
Heat large skillet on medium high heat. Add butter, squash and onions. Season with salt and pepper. Sauté for approximately 15-20 on medium high heat until tender.
Preheat oven to 350F. Spray 8x8 casserole dish with nonstick spray.
Add Squash and remaining ingredients to casserole dish. Fold all ingredients together. Top with ritz crackers.
Bake for approximately 45 minutes until casserole is bubbly and crackers are dark golden brown.
Allow casserole to rest at least 10 minutes before serving.
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How To Prepare Butternut Squash
Here's the best way to prep butternut squash, and turn this odd-shaped gourd into even dice.
Pasta with Butternut Squash and Sage recipe:
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Bill Green's Squash Casserole