Baked Yellow Squash Casserole
Bring comfort food to your table with this vibrant and creamy Baked Yellow Squash Casserole. Perfect as a side dish or a light main course, this recipe showcases tender slices of fresh yellow squash sautéed with onions and garlic, then baked to golden perfection under a crispy breadcrumb and cheese topping. Infused with the richness of sour cream, cheddar, and parmesan, each bite melts in your mouth while delivering a satisfying crunch from the toasted breadcrumb layer. Quick to prepare and irresistibly delicious, this casserole is ideal for family dinners, potlucks, or holiday spreads. Bursting with fresh flavors and textures, it’s a must-try for anyone who loves wholesome baked vegetable dishes.
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Recipe Information
Ingredients
- 4 medium-sized yellow squash
- 1 small onion
- 2 cloves garlic
- 2 tablespoons unsalted butter
- 1 cup breadcrumbs
- 1 cup cheddar cheese
- 0.5 cup parmesan cheese
- 0.5 cup sour cream
- 1 large egg
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon fresh parsley
Instructions
Preheat the oven to 375°F (190°C) and lightly grease a 9x9-inch baking dish with olive oil or cooking spray.
Wash the yellow squash and slice them thinly into 1/4-inch rounds. Dice the onion and mince the garlic.
In a large skillet over medium heat, melt the butter. Add the diced onion and sauté for 3-4 minutes, or until translucent. Add the minced garlic and cook for an additional 1 minute.
Add the sliced yellow squash to the skillet and cook for 5-6 minutes, stirring occasionally, until they start to soften. Season with salt and black pepper. Remove from heat and let cool slightly.
In a large mixing bowl, whisk together the sour cream, egg, 1/2 cup of cheddar cheese, 1/4 cup of parmesan cheese, and the cooled squash mixture. Stir until well combined.
Pour the squash mixture into the prepared baking dish and spread it out evenly.
In a small bowl, mix together the breadcrumbs, the remaining 1/2 cup of cheddar cheese, 1/4 cup of parmesan cheese, and the chopped fresh parsley. Drizzle 1 tablespoon of olive oil over the breadcrumb mixture and toss to combine.
Sprinkle the breadcrumb topping evenly over the casserole.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbling around the edges.
Remove from the oven and let the casserole cool for 5 minutes before serving. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
1953 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.2 g | 159% | |
| Saturated Fat | 63.2 g | 316% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 477 mg | 159% | |
| Sodium | 5530 mg | 240% | |
| Total Carbohydrate | 151.7 g | 55% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 43.6 g | ||
| Protein | 75.6 g | 151% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1369 mg | 105% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 2435 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
