Cheesy Summer Squash Casserole
This cheesy summer squash casserole is the ultimate stealth health food—creamy, crunchy, and packed with flavor. A family-friendly comfort dish that even picky eaters will devour.
Ingredients
- 4 cups summer squash sliced thin (about 3–4 medium squash)
- 1 small onion diced
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- 1 egg
- ½ cup breadcrumbs plain or panko
- 2 tablespoons butter melted
- 1 teaspoon garlic powder optional but recommended
- salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C). Grease a baking dish and set aside.
- Slice the summer squash into ¼-inch rounds and dice the onion.
- Sauté the squash and onion in a skillet over medium heat for 5–7 minutes until slightly softened. Drain excess liquid.
- In a large bowl, mix sour cream, egg, shredded cheddar, garlic powder, salt, and pepper until combined.
- Fold the sautéed squash and onion into the cheese mixture until evenly coated.
- Transfer to the prepared baking dish. Top with breadcrumbs and drizzle with melted butter.
- Bake for 25–30 minutes, or until golden and bubbly.
Notes
To store leftovers, refrigerate in an airtight container for 3–4 days. Reheat in oven or microwave. Freeze for up to 2 months—thaw overnight in the fridge. For substitutions: use zucchini, try different cheeses, or swap breadcrumbs with crushed pork rinds for low-carb. Add bacon or ham for extra protein. For dairy-free, use vegan cheese and coconut cream.
Nutrition
Calories: 220kcalCarbohydrates: 10gProtein: 7gFat: 18gSaturated Fat: 9gCholesterol: 55mgSodium: 300mgPotassium: 280mgFiber: 1gSugar: 4gVitamin A: 500IUVitamin C: 20mgCalcium: 150mgIron: 1mg
Tried this recipe?Let us know how it was!