Charleston Yellow Squash Casserole
Transform your summer squash into a mouthwatering Southern classic with this Charleston Yellow Squash Casserole! This comforting side dish combines tender, boiled yellow squash and sautéed onions with creamy sour cream, sharp cheddar cheese, and rich Parmesan for a luscious, savory filling. Topped with a golden, buttery breadcrumb crust, every bite offers a perfect blend of creamy and crispy textures. Ideal for weeknight dinners or holiday gatherings, this casserole is easy to prepare with everyday ingredients and bakes to perfection in just 30 minutes. Serve it alongside roasted meats, grilled chicken, or enjoy it as a hearty vegetarian main course. Perfect for those looking to elevate their summer produce, this dish is sure to become a family favorite!
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Recipe Information
Ingredients
- 5 cups (sliced, about 4 medium squash) yellow squash
- 1 cup (finely chopped, about 1 medium onion) onion
- 3 tablespoons butter
- 1.5 cups (shredded) sharp cheddar cheese
- 0.5 cup sour cream
- 2 large eggs
- 1 cup breadcrumbs
- 0.5 cup (grated) Parmesan cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons (for breadcrumbs) olive oil or melted butter
Instructions
Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish or casserole dish and set it aside.
Slice the yellow squash into thin, even pieces (about 1/4-inch thick). In a large pot, bring water to a boil and add the sliced squash. Boil for 5-7 minutes until tender, then drain and set aside.
In a large skillet over medium heat, melt 2 tablespoons of butter. Add the finely chopped onion and cook for 3-4 minutes until softened and fragrant. Remove from heat.
In a large mixing bowl, combine the cooked squash, cooked onions, shredded cheddar cheese, sour cream, eggs (lightly beaten), salt, and black pepper. Stir well until the mixture is fully combined.
Transfer the squash mixture to the prepared baking dish, spreading it evenly.
In a small bowl, combine the breadcrumbs, Parmesan cheese, and olive oil (or melted butter). Mix until the breadcrumbs are coated.
Sprinkle the breadcrumb mixture evenly over the top of the casserole.
Place the casserole in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the casserole is bubbling at the edges.
Remove the casserole from the oven and allow it to cool for 5-10 minutes before serving.
Nutrition Facts
Calories |
392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.1 g | 36% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 772 mg | 34% | |
| Total Carbohydrate | 22.2 g | 8% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 6.5 g | ||
| Protein | 15.7 g | 31% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 355 mg | 27% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 310 mg | 7% | |
*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.
