Description
A comforting and cheesy baked squash casserole made with tender yellow squash, sharp cheddar, and Parmesan cheeses, seasoned with herbs and topped with a buttery breadcrumb crust. Perfect as a flavorful side dish for holidays, potlucks, or a simple family dinner.
Ingredients
Scale
Main Ingredients
- 4 cups yellow squash, thinly sliced (about 3 medium squash)
- 1 small onion, finely chopped
- 1 tablespoon olive oil
- 2 large eggs
- ½ cup sour cream or Greek yogurt
- 1 cup shredded sharp cheddar cheese
- ½ cup grated Parmesan cheese
- ½ teaspoon dried thyme
- ½ teaspoon garlic powder
- Salt and black pepper to taste
- ½ cup breadcrumbs (panko or regular)
- 1 tablespoon melted butter (for topping)
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and lightly grease a 9×9-inch baking dish to prevent sticking.
- Sauté Vegetables: In a large skillet, heat the olive oil over medium heat. Add the thinly sliced yellow squash and finely chopped onion. Cook for 6–8 minutes until the vegetables soften and most of their moisture evaporates. Remove from heat and let the mixture cool slightly.
- Mix Wet Ingredients and Cheese: In a large mixing bowl, whisk the eggs thoroughly. Then stir in the sour cream or Greek yogurt, shredded sharp cheddar, grated Parmesan, dried thyme, garlic powder, salt, and black pepper to combine well.
- Combine Squash Mixture: Fold the cooked squash and onion mixture into the bowl with the egg and cheese mixture until evenly incorporated.
- Assemble Casserole: Pour the combined mixture into the prepared baking dish, smoothing the top evenly with a spatula.
- Add Breadcrumb Topping: In a small bowl, mix the breadcrumbs with the melted butter until coated evenly. Sprinkle this buttery breadcrumb mixture evenly over the top of the casserole.
- Bake: Place the baking dish in the preheated oven and bake for 30–35 minutes, or until the top is golden brown and the casserole center is set.
- Cool and Serve: Remove the casserole from the oven and let it cool for 5 minutes before serving to allow it to set for easier slicing and serving.
Notes
- This casserole works beautifully as a side dish for holidays, family dinners, or potlucks.
- You can substitute yellow squash with zucchini or mix different types of summer squash for more color and texture variety.
- Using Greek yogurt instead of sour cream will add extra protein and a slightly tangy flavor.
- For a gluten-free option, substitute breadcrumbs with gluten-free breadcrumbs or crushed nuts.
