July 16, 2014

Squash Casserole


Growing up, I remember my mom making this casserole every summer. It was one of my favorites! When one of my coworkers brought in fresh squash from her garden last week, I knew this dish would be best for using all of the squash she gave me.

Recipe from my mother.


INGREDIENTS
  • 3 lbs. Squash, sliced
  • 1 Vidalia onion, chopped
  • 1 c. Sour cream*
  • 1 c. Cheddar cheese, freshly grated
  • ½ c. Parmesan cheese
  • 4 slices of bread, cubed
  • 1 stick butter, melted 


DIRECTIONS
  1. Preheat oven to 325°F.
  2. Sauté squash and onions until tender; drain. Mix in sour cream* and cheeses; stir to combine well. 

  3. In a bowl, pour melted butter over the bread crumbs, so all pieces are coated.
  4. Pour squash mixture into a baking dish and top with the breadcrumb mixture. 
     
      

  5. Bake for 30 minutes, or until bubbling and the breadcrumbs are golden brown. Enjoy :) 
NOTE
*I subbed Chobani Plain 0% Greek yogurt for the sour cream.
**This casserole fits best in a 3 qt. baking dish.
***Potluck Baker from Crate and Barrel. Similar here.


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