This squash casserole is heat, comforting, and full of easy fall flavors. Tender slices of yellow squash and zucchini bake below a golden, buttery crumb topping for a facet dish that matches proper in on the Thanksgiving desk.
- Taste: Savory and tacky with a touch of sweetness from the tender yellow squash.
- Talent Stage: No difficult methods or particular tools wanted; it’s good for inexperienced persons!
- Prep Notice: Slice the squash barely thicker for a firmer texture or thinner for softer, melt-in-your-mouth outcomes!
- Serving Ideas: Serve squash casserole with roasted chicken or a Thanksgiving turkey, stuffing, and mashed potatoes!
Key Substances
- Squash: Recent yellow summer time squash and zucchini are the celebs. Select squash that’s agency and shiny in shade for one of the best style and texture.
- Onion: Onions sweeten as they sauté and add depth. Slice skinny for even cooking.
- Topping: Butter, seasoned bread crumbs, and cheddar cheese add an ideal crisp topping. Swap the bread crumbs for Panko breadcrumbs, crushed Ritz crackers, or saltine cracker crumbs to make a buttery cracker topping.
- Elective Add-Ins: Add some colours with sliced pink bell peppers or tomatoes, or enhance the savory flavors with extra cheese or garlic.
Make Squash Casserole
- Put together the squash and onions.
- Assemble in a baking dish and add the topping combination (full recipe below).
- Bake till the greens are tender and the topping is golden brown.
Saving and Serving Later
Zucchini squash casserole tastes greatest when served recent from the oven, nevertheless it’s tremendous tasty when reheated, too!
Retailer leftover squash casserole tightly coated within the fridge for as much as 4 days. The breadcrumbs received’t be as crisp, however the squash itself will nonetheless style scrumptious!
Should-Make Vacation Sides
Did you make this Squash Casserole? Go away a score and remark beneath!
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Preheat the oven to 350°F.
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Slice squash/zucchini into ¼-inch slices.
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In a big skillet over medium warmth, cook dinner the onion in butter and oil till tender. Enhance the warmth to medium-high and add the squash, Italian seasoning, salt, and pepper. Cook dinner for five to six minutes or simply till tender crisp.
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In a greased 2 QT baking dish, prepare the squash and onions so the squash is standing on its facet.
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Mix breadcrumbs, Parmesan, cheddar, and melted butter in a small dish. Sprinkle over squash.
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Bake 35-40 minutes or till squash is tender.
- For crisp squash, minimize it thicker; for softer squash, minimize it thinner.
- To maintain the squash from releasing extra liquid, sauté it in olive oil till barely softened.
- If crumbs begin to brown an excessive amount of, loosely tent with foil.
Energy: 155 | Carbohydrates: 18g | Protein: 4g | Fats: 8g | Saturated Fats: 4g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 3g | Trans Fats: 0.2g | Ldl cholesterol: 18mg | Sodium: 183mg | Potassium: 435mg | Fiber: 3g | Sugar: 3g | Vitamin A: 12260IU | Vitamin C: 25mg | Calcium: 121mg | Iron: 1mg
Vitamin info supplied is an estimate and can fluctuate primarily based on cooking strategies and types of components used.
Course Casserole, Dinner, Important Course, Aspect Dish
Delicacies American© SpendWithPennies.com. Content material and images are copyright protected. Sharing of this recipe is each inspired and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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