Cheesy Squash Casserole
A creamy, cheesy, and crispy squash casserole that even picky eaters will devour. Quick to prepare and full of flavor, it's the perfect weeknight side—or main!
Ingredients
- 4 cups yellow squash sliced thin, about 3–4 medium squash
- 1 small onion diced
- 1 cup shredded cheddar cheese or Colby Jack
- ½ cup sour cream
- ¼ cup mayonnaise
- 1 egg beaten
- 1 cup breadcrumbs Italian style preferred
- ¼ cup grated Parmesan cheese
- 2 tablespoons butter melted
- salt, pepper, and garlic powder to taste
Instructions
- Preheat oven to 375°F (190°C) and grease a 9x13-inch baking dish with butter for extra flavor.
- Sauté sliced squash and diced onion in a skillet over medium heat for 5–7 minutes, until softened. Drain any excess liquid.
- In a large bowl, mix sour cream, mayonnaise, egg, shredded cheddar, salt, pepper, and garlic powder.
- Stir in the cooked squash and onion until fully combined.
- Transfer the mixture to the prepared baking dish and spread evenly.
- Top with breadcrumbs and Parmesan cheese. Drizzle melted butter over the top.
- Bake for 25–30 minutes or until golden brown and bubbly. Let cool for 5 minutes before serving.
Notes
Refrigerate leftovers for up to 3 days and reheat in the oven at 350°F for 10–15 minutes to keep it crispy. To freeze, bake first, then freeze for up to 2 months. For gluten-free, use almond flour or crushed GF crackers. Zucchini can replace squash; just be sure to drain well.
Nutrition
Calories: 280kcalCarbohydrates: 16gProtein: 9gFat: 22gSaturated Fat: 9gCholesterol: 55mgSodium: 420mgPotassium: 300mgFiber: 2gSugar: 4gVitamin A: 600IUVitamin C: 18mgCalcium: 180mgIron: 1mg
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