Wednesday, August 4, 2010

Two-Cheese Squash Casserole

squash casserole0731
Ready or NOT. Here it is – yet another way to use zukes and yellow squash too. This recipe came from a neighbor’s Southern Magazine clipping.

It made its debut at our dinner table last week and with some  spicing up, it may become a regular summer dish. Note that as written, this side dish is for a large group (serves 10-12). You can cut it down for your needs. Total prep and baking time is slightly over 1 hour.
Two-Cheese Squash Casserole
  • 4 lb yellow squash, sliced
  • 1 large sweet onion, finely chopped
  • 1 C (4 oz) shredded Cheddar cheese
  • ½ C chopped fresh chives
  • 1 (8 oz) container of sour cream
  • 1 tsp garlic salt
  • 1 tsp freshly ground black pepper
  • 2 large eggs, slightly beaten
  • 2 ½ C soft fresh breadcrumbs, divided
  • 1 ¼ C (5 oz) freshly shredded Parmesan cheese, divided
  • 2 tbsp butter, melted
  1. Preheat oven to 350°.
  2. Cook yellow squash and onion in boiling water to cover in Dutch oven – 8 minutes or until tender; drain squash well.
  3. Combine squash mixture, Cheddar cheese, next 5 ingredients (thru eggs), 1 cup breadcrumbs and ¾ cup Parmesan cheese. Spoon into a lightly greased 13x9-inch baking dish.
  4. Stir together melted butter and remaining 1 ½ cups of breadcrumbs and ½ cup of Parmesan cheese. Sprinkle breadcrumb mixture over top of casserole.
  5. Bake at 350° for 35-40 minutes or until set.
squash casserole bakedEven cut down, this recipe was more than enough for a couple  of meals. We thought it could use some spicing up.
  Frog & PenguINN Two-Cheese Squash Casserole
zucchini casserole0810 (3)Our revised version follows. We also changed the sequence and amounts of ingredients.
  • 1 each zucchini and yellow squash (OK to use only zucchini)
  • 1red onion, finely chopped  (fresh from our garden)
  • ½ C chopped scallions
  • ½ tsp garlic powder
  • ½ tsp  each oregano and basil (dried)
  • 1 tsp freshly ground black pepper
  • 1 tsp salt (or to taste)
  • 1 large egg, slightly beaten
  • ½  (or more) sour cream
  • ½  (or more)  shredded Cheddar cheese
  • ½ cup Parmesan-Romano cheese (grated Mozzarella OK too)
  • ½ C seasoned bread crumbs (optional)
  • Durkee® French Fried onions (for topping)
    squash casserole redo (2)
  1. Preheat oven to 350°.
  2. Sauté squash in olive oil until soft and remove.
  3. Sauté onion and scallions in olive oil and remove.
  4. Combine squash, onions, and scallions; season with dried herbs, salt and pepper.
  5. Add Cheddar cheese and Parmesan (or whatever cheese you substitute).
  6. Combine egg with sour cream and add to veggie-cheese mix. Gently add in bread crumbs (if using)
  7. Spoon into a lightly greased casserole dish and sprinkle fried onions over top of casserole. Bake at 350° for 35-40 minutes or until set. (We like the topping well crisped.)

Bon Appétit !


The cottage by the Cranelake said...

I´ve done something similar and it is delicious! But I have to admit it doesn´t look like it is :-)
Have a great day now!

Jim Bower said...

Gotta try this: you can't beat summer squash and French Fried Onion Rings! Never had 'em together, but I'll try now.

Beatrice P. Boyd said...

Christer it actually is quite tasty, and the fried onions got a bit toasty - just the way we like them!

Hi Jim, we're coming up with different ways to use our zukes and very soon there will be recipes for butternut squash which is also growing in abundance here...good thing we really like it and it's great in so many dishes from soup to desserts. Hope you are and E are still enjoying TX.

Elaine said...

Looks good. Hubby doesn't like cheese though, but I might have to try it for myself.

Beatrice P. Boyd said...

Elaine, I'm not sure how it would be without cheese. If you use a substitute, let me know how it worked for you.

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