Yellow Squash Casserole

Posted byNoriePosted inRecipe, Side dishes, VegetablesTags:

Ingredients:

  • 2 yellow squash diced or sliced in discs
  • ½ medium onion minced
  • 1 garlic smashed and minced
  • 1 egg slightly beaten
  • 3 to 4 TBSP water or broth
  • ¼ cup bread crumbs or stuffing mix, or 6 to 8 pieces Ritz crackers (hand crushed)
  • ¾ cup milk
  • 2 TBSP sour cream (optional)
  • 1 heaping cup shredded cheddar cheese (I prefer sharp cheddar)
  • salt and pepper
  • 2 TBSP butter

Preheat oven to 400°F

Wash and dice the yellow squash (also called summer squash) excluding the stem ends and the blossom ends.

Melt and heat the butter in a deep skillet or a sauce pan.  Sauté the onions and garlic until onions are translucent.  Add a little water or broth and drop in the squash when it has started to boil.  Simmer and cook the squash covered until tender.  Taste for saltiness and add salt to taste remembering the cheese is salty. 

Add ¼ tsp. pepper.  Remove from heat and set aside.

Mix the bread crumbs or whatever you decided to use with the cheese.  Set aside half of the mixture. 

To one half of the mixture, add the slightly beaten egg, milk and sour cream.  Add in the cooked squash and mix thoroughly.  Transfer to a greased baking pan (a glass pan is good).  Sprinkle the half of the bread crumb/cheese mixture on top.  Bake in 400°F preheated oven for 20 to 25 minutes or until the crumbs are slightly browned. 

I used ¼ cup cornbread stuffing in lieu of the bread crumbs (crumbled in a food processor) so additional salt was not needed.

This is very good as a side dish or even as a main dish.