This comforting casserole recipe features summer squash baked in a creamy twocheese sauce a winner sidedish on any menu.

This comforting casserole recipe features summer squash baked in a creamy twocheese sauce  a winner sidedish on any menu.

We first tasted this delicious Yellow Squash Casserolea few weeks ago when one of the couples we invited over for dinner brought it. It was so, so mouthwatering I asked for and promptly received the recipe! Now I have plenty of squash recipes, but this one had a different twist in many ways and it was just so incredibly tasty that I knew I needed to add it to my repertoire of squash casseroles.

Yellow Squash Casserolecalls for mashing the yellow squash after cooking it and then adding butter, eggs, green onions, Italian-style bread crumbs, Parmesan cheese , salt, pepper and Italian seasoning. Then after placing all of that mixture in your casserole dish you drizzle more butter over top, add more bread crumbs, and then sprinkle the top surface with additional Parmesan cheese. Oh, my. The flavors are marvelous as you will attest to if you try this recipe for yourself!

Heres a look at the interior of the casserole so you can see how rich and gooey it is!When Corey brought this to our house a few weeks ago, I seem to recall the casserole being cleaned out. She didnt have a lot of leftovers even though there was so much food spread out on our island to eat.

6 tbsp butter 1 c panko breadcrumbs 1 vidalia onion 3 cloves garlic 3 medium zucchini 1 medium yellow squash 14-oz can diced tomatoes 1 tsp dried basil ½ tsp dried thyme 1¼ tsp kosher salt ½ tsp ground pepper 4 oz sharp cheddar

when is yellow squash in season?

Yellow Squash Just regular yellow crookneck squash is what the recipe calls for, but you can use any kind of summer squash or zucchini you have on hand or in your garden. You can even change it up by using a combination of squash and zucchini.

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I love almost all squash. Pumpkin and butternut and always on my shopping list in the fall and winter. And they get replaced with zucchini and yellow squash in spring and summer. Though not as sweet as their fall cousins, their flavor is mild and easy to incorporate into lots of dishes. But I also love them enough to want to make them the star sometimes.

The tricky part about working with these warm weather relations is that they have a high water content. I've tried my hand at baking them into gratins and casseroles before and was disappointed with the wet texture. But then I realized that I wasn't giving them enough of a binder. Normally I leave the breadcrumbs on top for a crunchy coating but this time, half went into the casserole itself as a binder. Happily, that did the trick and the result was a wonderful vegetable side dish that held it's own on the plate. As for the flavor - what's not to like about adding in sauteed onions and melted cheese? Mėgautis!

Add the olive oil and onions to a large skillet and saute on medium heat for a few minutes until the onions have softened. Add the garlic and cook for another minute. Stir in the squash and continue cooking for about 5 to 7 minutes until the squash has softened slightly. It doesn't need to be cooked all the way through. Season to taste and allow to cool slightly.

In a bowl, combine the bread crumbs and shredded cheese. In a separate bowl, beat together the egg and milk and mix in half the crumb/cheese mixture. Add the cooked squash and onion to the egg mixture and transfer to a casserole dish. Top with the remaining crumb/cheese mixture and pour on the melted butter. Bake in a pre-heated 400 degree oven for 20 - 30 minutes or until the top is a light golden brown. Makes approximately 4 servings.

What ingredients do you need to make zucchini and yellow squash casserole?

Isn't it amazing how some really good, melty cheese and savory flavors can make most foods taste fantastic? I've had a touch-and-go relationship with squash for as long as I can remember. Aš nesu didžiulis daugelio veislių gerbėjas, bet jei turėčiau pasirinkti veislę, tai tikrai būtų cukinija ir geltona skvošas. Ar geltona skvošas skiriasi nuo cukinijų?

Aš asmeniškai pageidauju silti mano skvošo ir svogūnų kartu alyvuogių aliejuje per virimą. Tai užtrunka ilgiau, bet tai yra verta! Aš taip pat praleidau šiferius. Aš naudoju "Sargentos" keturių būsenų cheddar už savo "Cheddar" pasirinkimą. Mums patinka vargšai, sviestiniai croutons duonos. Ir jie yra tik pakankamai, kai paruošti 13 x 9 kepimo keptuvėje! PERFECTION!

Atsiprašau įvertinti šį receptą prieš net bandydamas, bet aš tik norėjau užduoti klausimą. Ar šis receptas gali būti pagamintas iš anksto ir tada įšaldyti? Mes esame Kelionės Padėkos, ir aš norėčiau padaryti į priekį kai kurie patiekalai atnešti į šeimos vakarienę taip, kad viskas turėčiau daryti, kai atvyksime, yra pop juos į orkaitę. Dėkoju.


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