This squash casserole is heat, comforting, and full of easy fall flavors. Tender slices of yellow squash and zucchini bake beneath a golden, buttery crumb topping for a facet dish that matches proper in on the Thanksgiving desk.
- Taste: Savory and tacky with a touch of sweetness from the tender yellow squash.
- Ability Stage: No sophisticated methods or particular tools wanted; it’s excellent for inexperienced persons!
- Prep Notice: Slice the squash barely thicker for a firmer texture or thinner for softer, melt-in-your-mouth outcomes!
- Serving Solutions: Serve squash casserole with roasted rooster or a Thanksgiving turkey, stuffing, and mashed potatoes!
Key Elements
- Squash: Recent yellow summer time squash and zucchini are the celebrities. Select squash that’s agency and vibrant in shade for the perfect style and texture.
- Onion: Onions sweeten as they sauté and add depth. Slice skinny for even cooking.
- Topping: Butter, seasoned bread crumbs, and cheddar cheese add an ideal crisp topping. Swap the bread crumbs for Panko breadcrumbs, crushed Ritz crackers, or saltine cracker crumbs to make a buttery cracker topping.
- Optionally available Add-Ins: Add some colours with sliced crimson bell peppers or tomatoes, or increase the savory flavors with extra cheese or garlic.
Tips on how to Make Squash Casserole
- Put together the squash and onions.
- Assemble in a baking dish and add the topping combination (full recipe beneath).
- Bake till the greens are tender and the topping is golden brown.
Saving and Serving Later
Zucchini squash casserole tastes finest when served recent from the oven, but it surely’s tremendous tasty when reheated, too!
Retailer leftover squash casserole tightly lined within the fridge for as much as 4 days. The breadcrumbs received’t be as crisp, however the squash itself will nonetheless style scrumptious!
Should-Make Vacation Sides
Did you make this Squash Casserole? Go away a score and remark beneath!
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Preheat the oven to 350°F.
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Slice squash/zucchini into ¼-inch slices.
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In a big skillet over medium warmth, cook dinner the onion in butter and oil till tender. Improve the warmth to medium-high and add the squash, Italian seasoning, salt, and pepper. Prepare dinner for five to six minutes or simply till tender crisp.
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In a greased 2 QT baking dish, prepare the squash and onions so the squash is standing on its facet.
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Mix breadcrumbs, Parmesan, cheddar, and melted butter in a small dish. Sprinkle over squash.
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Bake 35-40 minutes or till squash is tender.
- For crisp squash, minimize it thicker; for softer squash, minimize it thinner.
- To maintain the squash from releasing extra liquid, sauté it in olive oil till barely softened.
- If crumbs begin to brown an excessive amount of, loosely tent with foil.
Energy: 155 | Carbohydrates: 18g | Protein: 4g | Fats: 8g | Saturated Fats: 4g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 3g | Trans Fats: 0.2g | Ldl cholesterol: 18mg | Sodium: 183mg | Potassium: 435mg | Fiber: 3g | Sugar: 3g | Vitamin A: 12260IU | Vitamin C: 25mg | Calcium: 121mg | Iron: 1mg
Vitamin info supplied is an estimate and can differ primarily based on cooking strategies and types of substances used.
Course Casserole, Dinner, Fundamental Course, Facet Dish
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