French Market Yellow Squash Casserole
Indulge in the comforting flavors of this French Market Yellow Squash Casserole, a delightful Southern-inspired dish that's perfect for family gatherings or weeknight dinners. Featuring tender slices of yellow squash sautéed with onion, garlic, and aromatic thyme, this casserole is enriched with a creamy blend of eggs, sour cream, and sharp cheddar cheese for a luxurious texture. A crispy topping of golden panko breadcrumbs adds the perfect crunch, while a sprinkle of Parmesan and optional fresh parsley garnish elevate the presentation. Ready in under an hour, this baked casserole is a crowd-pleasing way to showcase summer squash in all its glory. Perfect as a side dish or even a centerpiece, this recipe is simple, flavorful, and sure to become a family favorite.
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Recipe Information
Ingredients
- 6 medium (about 2.5 lbs) yellow squash
- 1 large (finely chopped) yellow onion
- 4 tablespoons butter
- 2 cloves (minced) garlic
- 2 large (beaten) eggs
- 1 cup sour cream
- 1 cup (shredded) sharp cheddar cheese
- 1 half cup (grated) parmesan cheese
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons dried thyme
- 1 cup panko breadcrumbs
- 1 tablespoon olive oil
- 2 tablespoons (chopped, optional for garnish) fresh parsley
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch casserole dish or baking dish.
Rinse the yellow squash and slice them into thin rounds, about 1/4 inch thick. Set aside.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook for 3-4 minutes, or until it begins to soften. Add the minced garlic and cook for an additional 1 minute, stirring constantly.
Add the sliced squash to the skillet, along with 1 teaspoon of salt, 1/4 teaspoon of black pepper, and dried thyme. Cook for about 8-10 minutes, stirring occasionally, until the squash is tender and most of the liquid has evaporated.
Remove the skillet from heat and let the mixture cool slightly.
In a large mixing bowl, whisk together the beaten eggs, sour cream, shredded sharp cheddar, grated Parmesan, and the remaining salt and pepper.
Gently fold the squash mixture into the egg and cheese mixture until well combined. Pour the mixture into the prepared casserole dish and smooth the top with a spatula.
In a small bowl, mix the panko breadcrumbs with the olive oil until evenly coated. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.
Allow the casserole to cool for about 5 minutes before serving. Garnish with freshly chopped parsley, if desired. Serve warm and enjoy this delicious French Market Yellow Squash Casserole!
Nutrition Facts
Calories |
3548 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.9 g | 258% | |
| Saturated Fat | 109.9 g | 550% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 829 mg | 276% | |
| Sodium | 2446 mg | 106% | |
| Total Carbohydrate | 344.4 g | 125% | |
| Dietary Fiber | 73.3 g | 262% | |
| Total Sugars | 222.1 g | ||
| Protein | 159.3 g | 319% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 3582 mg | 276% | |
| Iron | 35.2 mg | 196% | |
| Potassium | 15581 mg | 332% | |
*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.
