Yellow Squash Casserole
Crispy on the edges and creamy in the center, this Yellow Squash Casserole is a comforting dish perfect for family gatherings.
Ingredients
Vegetables
- 4 cups sliced yellow squash
- 1 cup onions, chopped
Dairy
- 1 cup cheddar cheese, shredded Save half for topping.
- 1 cup milk
- 2 large eggs
Toppings
- 1 cup breadcrumbs Preferably whole wheat for added flavor.
Seasonings
- 1 tablespoon olive oil For sautéing.
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- Salt to taste Salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C) to ensure even baking.
- In a large skillet, heat olive oil over medium heat. Add the chopped onions and cook for about 5 minutes until translucent.
- Stir in the sliced yellow squash and cook for about 5-7 minutes until slightly tender.
- In a large bowl, whisk together the milk, eggs, garlic powder, black pepper, and salt. Add half of the shredded cheese and mix thoroughly.
- Add the sautéed squash and onions to the bowl, stirring until well-coated.
Baking
- Pour the mixture into a greased 9x13-inch baking dish, spreading it evenly.
- Sprinkle the remaining cheese and top with breadcrumbs.
- Bake for about 30 minutes, or until the top is golden brown and the casserole is bubbly.
- Allow to cool for a few minutes before serving.
Notes
You can substitute yellow squash for zucchini if preferred. Allow the casserole to rest for 5-10 minutes after baking to retain its shape.