Country Yellow Squash Bake
Indulge in the comforting flavors of a classic *Country Yellow Squash Bake*, a Southern-inspired casserole perfect for weeknight dinners or holiday gatherings. This recipe combines tender yellow squash and sweet sautéed onions with a creamy mixture of eggs, sour cream, and cheddar cheese for a rich, savory base. Topped with a golden breadcrumb and parmesan crust, this bake achieves the ideal balance of creamy and crunchy in every bite. Ready in just under an hour, this easy-to-make dish is both hearty and wholesome, offering a delightful way to showcase fresh summer squash. Serve it as a standout side dish or a light vegetarian centerpiece, garnished with fresh parsley for a burst of color and flavor. Perfect for serving a crowd, this bake guarantees comfort food at its finest!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 4 medium yellow squash
- 1 medium yellow onion
- 2 tablespoons butter
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 whole large eggs
- 0.5 cup sour cream
- 1 cup shredded cheddar cheese
- 0.75 cup breadcrumbs
- 0.25 cup parmesan cheese
- 1 tablespoon olive oil
- 2 tablespoons parsley (optional)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish lightly.
Slice the yellow squash into thin rounds and finely dice the yellow onion.
In a large skillet over medium heat, melt the butter. Add the diced onion and sauté for 3-4 minutes until softened.
Add the sliced squash to the skillet, along with the salt and black pepper. Cook, stirring occasionally, for 5-6 minutes until the squash is tender but not mushy. Remove from heat and let cool slightly.
In a large mixing bowl, whisk together the eggs and sour cream. Stir in the shredded cheddar cheese.
Add the cooked squash and onion mixture to the bowl and gently fold until combined.
Pour the mixture into the prepared baking dish, spreading it out evenly.
In a small bowl, mix together the breadcrumbs, parmesan cheese, and olive oil. Sprinkle this mixture evenly over the squash mixture in the dish.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbly.
Remove from oven and let the dish cool for 5 minutes. Garnish with fresh parsley, if using, before serving.
Nutrition Facts
Calories |
289 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.8 g | 25% | |
| Saturated Fat | 10.7 g | 54% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 639 mg | 28% | |
| Total Carbohydrate | 19.4 g | 7% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 7.2 g | ||
| Protein | 11.9 g | 24% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 251 mg | 19% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 374 mg | 8% | |
*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.
