Mix N Match Squash Casserole
Discover the ultimate comfort food with this Mix N Match Squash Casserole, a hearty and versatile dish that brings together the best of yellow squash, zucchini, and butternut squash. Perfectly seasoned with garlic, onion, and Italian herbs, this recipe combines creamy cheddar and Parmesan cheeses with a rich egg and cream mixture for irresistible flavor and texture. A golden, buttery panko breadcrumb topping adds a delightful crunch, making it the ideal side dish or vegetarian main course. Ready in just an hour, this baked casserole is an easy crowd-pleaser for family dinners, potlucks, or holiday gatherings. Pair it with fresh parsley for a vibrant finish, and enjoy its warm, bubbly goodness straight out of the oven! Keywords: squash casserole, vegetarian casserole, cheesy squash bake, comfort food, easy side dish.
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Recipe Information
Ingredients
- 2 medium Yellow squash
- 2 medium Zucchini
- 1 small Butternut squash
- 2 tablespoons Olive oil
- 3 minced Garlic cloves
- 1 medium, diced Yellow onion
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Italian seasoning
- 1.5 cups Shredded cheddar cheese
- 0.5 cups Parmesan cheese
- 1 cup Panko breadcrumbs
- 2 tablespoons, melted Unsalted butter
- 0.5 cup Heavy cream
- 2 large, beaten Eggs
- 2 tablespoons, chopped (optional) Fresh parsley
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Wash the yellow squash, zucchini, and butternut squash. Thinly slice the yellow squash and zucchini into rounds, and dice the butternut squash into small cubes.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, cooking until softened and fragrant, about 3-4 minutes.
Add the sliced and diced squash to the skillet. Season with salt, pepper, and Italian seasoning. Sauté for 5-7 minutes until slightly tender, then remove from heat.
In a large mixing bowl, whisk together the heavy cream and beaten eggs. Stir in 1 cup of cheddar cheese and 1/4 cup of Parmesan cheese, combining well.
Add the sautéed squash mixture into the bowl with the cream mixture. Toss everything gently to coat.
Pour the mixture into the prepared baking dish and spread it into an even layer.
In a small bowl, combine the panko breadcrumbs, remaining 1/4 cup of Parmesan cheese, and melted butter. Sprinkle this breadcrumb mixture evenly over the casserole.
Top the casserole with the remaining 1/2 cup of shredded cheddar cheese.
Bake in the preheated oven for 35-40 minutes or until the topping is golden brown and the casserole is bubbling at the edges.
Remove from the oven and let cool slightly for 5 minutes before garnishing with fresh parsley, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
449 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.8 g | 37% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 747 mg | 32% | |
| Total Carbohydrate | 31.8 g | 12% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 7.1 g | ||
| Protein | 16.6 g | 33% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 369 mg | 28% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 650 mg | 14% | |
*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.
