Yellow Squash Casserole
Fresh yellow squash, mixed into a casserole and topped with a buttery, crunchy, cheesy bread crumb mixture. © 2016 Biscuits & Savvy
    Servings Prep Time
    6Servings 15Minutes
    Cook Time
    45Minutes
    Servings Prep Time
    6Servings 15Minutes
    Cook Time
    45Minutes
    Instructions
    1. Preheat oven to 375 degrees F and grease a dish with softened butter or spray. Wash squash, slice in 1/4 inch slices and set aside.
    2. Melt 1 Tbsp of Butter in a medium size pan on medium-high heat, add onions and cook until translucent. Add garlic and cook for an additional 30 seconds.
    3. Add sliced squash to the pan and cook until slightly softened, about 8-10 minutes. Squash does not need to be cooked completely. Season with salt and pepper, to taste. Remove from heat and allow to cool slightly.
    4. While squash is cooling, in a medium bowl, combine the Panko and cheddar cheese. Add 1/2 tsp of kosher salt and 1/4 tsp of fresh cracked black pepper. Stir to mix well.
    5. In a separate bowl, whisk the milk and eggs together. Add 1 Cup of Panko /cheddar cheese mixture to the milk/egg mixture. Stir until well combined. Add squash to the mixture. It will seem like a lot of liquid, but it will bake up nicely with the egg, Panko and cheddar cheese.
    6. Add 4 Tbsp of melted butter to the remaining Panko/cheddar cheese mixture. Stir until all of the mixture is moistened with butter.
    7. Pour squash, egg/milk mixture into a prepared dish, move squash around so that it’s evenly spread in the dish. Top with remaining 1 Cup of Panko/cheddar cheese mixture.
    8. Place in oven and bake for 45 minutes. If the top is browning too quickly, you can cover the dish lightly with foil until the last 5 minutes of baking.
    Recipe Notes

    * Note: another great addition to this casserole would be zucchini squash. Zucchini squash is a summer squash. It looks similar in shape to yellow squash, but it is green in color. In lieu of 3 lbs of yellow squash, consider doing 1.5 lbs each for a spin on this dish.

    © 2016 Biscuits & Savvy

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