This squash casserole is heat, comforting, and full of straightforward fall flavors. Tender slices of yellow squash and zucchini bake underneath a golden, buttery crumb topping for a aspect 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 difficult methods or particular gear wanted; it’s good for learners!
- Prep Be aware: Slice the squash barely thicker for a firmer texture or thinner for softer, melt-in-your-mouth outcomes!
- Serving Recommendations: Serve squash casserole with roasted hen or a Thanksgiving turkey, stuffing, and mashed potatoes!
Key Substances
- Squash: Recent yellow summer season squash and zucchini are the celebrities. Select squash that’s agency and brilliant in shade for one of the best 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.
- Elective Add-Ins: Add some colours with sliced crimson bell peppers or tomatoes, or increase the savory flavors with extra cheese or garlic.
Methods 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 greatest when served recent from the oven, however it’s tremendous tasty when reheated, too!
Retailer leftover squash casserole tightly lined within the fridge for as much as 4 days. The breadcrumbs gained’t be as crisp, however the squash itself will nonetheless style scrumptious!
Should-Make Vacation Sides
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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, prepare dinner the onion in butter and oil till tender. Enhance the warmth to medium-high and add the squash, Italian seasoning, salt, and pepper. Cook dinner for five to six minutes or simply till tender crisp.
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In a greased 2 QT baking dish, organize the squash and onions so the squash is standing on its aspect.
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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, reduce it thicker; for softer squash, reduce 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
Diet info supplied is an estimate and can range primarily based on cooking strategies and types of substances used.
Course Casserole, Dinner, Predominant Course, Aspect Dish
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