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Summer squash casserole: 1 simple fix

Summer squash casserole
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This summer squash casserole recipe is a delightful way to use fresh zucchini and yellow squash. It’s a simple and delicious dish perfect for a warm-weather meal. Ben and Noah from Savor And Pin have perfected this recipe, ensuring it’s a crowd-pleaser.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 cup chopped yellow onion (about 1 medium)
  • 2 cloves garlic, minced
  • 4 cups sliced yellow squash (about 2 medium)
  • 4 cups sliced zucchini (about 2 medium)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1/2 cup breadcrumbs
  • 2 tablespoons melted butter

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  3. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Add the sliced yellow squash and zucchini to the skillet. Season with salt and pepper. Cook, stirring occasionally, until the squash is tender-crisp, about 8-10 minutes. Drain off any excess liquid.
  5. In a large bowl, combine the cooked squash mixture, cheddar cheese, sour cream, and mayonnaise. Stir until well combined.
  6. Pour the mixture into a greased 8×8 inch baking dish.
  7. In a small bowl, combine the breadcrumbs and melted butter. Sprinkle evenly over the squash mixture.
  8. Bake for 20-25 minutes, or until the topping is golden brown and the casserole is bubbly.

Notes

  • For a different flavor, you can use a mix of cheeses like Monterey Jack or Gruyere.
  • Add a pinch of red pepper flakes for a little heat.
  • Ensure your squash is not overcooked in step 4 to prevent a watery casserole.

Nutrition

Find it online: https://savorandpin.com/summer-squash-casserole/