Yellow Squash Casserole
Ingredients
The casserole
-
4
lbs
yellow squash
-
1
cup
sour cream
-
1
large
egg
-
1/3
cup
panko breadcrumbs
-
1 1/4
cups
shredded sharp cheddar cheese
-
2
Tbsp
dried chives
-
1/2
cup
chopped parsley
-
3
Tbsp
butter
-
1
medium
yellow onion
-
2
cloves
garlic
-
1/2
cup
finely shredded parmesan cheese
-
to taste
salt
-
to taste
black pepper
The topping
-
3/4
cup
panko breadcrumbs
-
1/2
cup
parmesan cheese
Instructions
- Preheat the oven to 350 degrees and prepare a baking dish.
- Boil the squash until nearly tender, about 5-6 minutes, then drain.
- Mix sour cream, egg, 1/3 cup breadcrumbs, cheddar cheese, 1/2 cup parmesan, parsley, and chives in a bowl.
- Sauté onion in butter until tender, then add garlic and sauté briefly.
- Combine the squash with the cheese mixture and season with salt and pepper, then transfer to the baking dish.
- Cover with foil and bake for 20 minutes.
- Melt remaining butter and mix with 3/4 cup panko and 1/2 cup parmesan.
- Add the topping to the casserole and bake for an additional 10 minutes until heated through.
- Broil briefly to brown the topping, then serve warm.
Nutrition Facts (estimated)
Servings
12
Calories
199
Total fat
14g
Total carbohydrates
11g
Total protein
6g
Sodium
208mg
Cholesterol
53mg
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