This squash casserole recipe is a hit with our users who make it for everything from family dinners to holiday buffets. It's rich, creamy, and sure to satisfy.
4 pounds yellow squash, sliced
4 tablespoons butter or margarine, divided
1 large sweet onion, finely chopped
2 garlic cloves, minced
2 1/2 cups soft breadcrumbs, divided
1 1/4 cups shredded Parmesan cheese, divided
1 cup (4 ounces) shredded Cheddar cheese
1/2 cup chopped fresh chives
1/2 cup minced fresh parsley
1 (8-ounce) container sour cream
1 teaspoon salt
1 teaspoon freshly ground pepper
2 large eggs, lightly beaten
1/4 teaspoon garlic salt
How to Make It
Cook squash in boiling water to cover in a large skillet 8 to 10 minutes or just until tender. Drain well; gently press between paper towels.
Melt 2 tablespoons butter in skillet over medium-high heat; add onion and garlic, and sauté 5 to 6 minutes or until tender. Remove skillet from heat; stir in squash, 1 cup breadcrumbs, 3/4 cup Parmesan cheese, and next 7 ingredients. Spoon into a lightly greased 13- x 9-inch baking dish.
Melt remaining 2 tablespoons butter. Stir together melted butter, remaining 1 1/2 cups soft breadcrumbs, 1/2 cup Parmesan cheese, and garlic salt. Sprinkle mixture evenly over top of casserole.
This is a tried and true recipe that even my children, (12 & 16), REQUEST! Like other reviewers, I have changed things on occasion, depending on ingredients I have on hand. I always use a mixture of zucchini and yellow squash, it makes for a prettier presentation.
This was very good and easy to make. I have found that you can use reduced fat ingredients to make it healthier and it still tastes very good. You can easily substitute different cheeses based on what you have on hand. I would make this again and again and would have no problem serving it to guests.
Excellent dish. For those posters concerned about it contributing to America's obesity problem and poor cardiovascular health, I suggest: don't eat the whole casserole by yourself, and don't eat it at every meal. This is clearly intended to be a special occasion dish, and for those of us more reasonable, it a tasty one. I am from the South, and like many others here who eat these sort of dishes occasionally, am neither obese nor have poor cardiovascular health. All things in moderation - even steamed veggies!
Fabulous recipe. I used whole wheat bread crumbs, low fat sour cream and only one egg. Also cut the amount of butter in half, but it was delicious. I did sprinkle an extra handfull of parmesan over the top before baking. Definitely a keeper.
I've been looking for a good squash casserole and I've found it. This was delish! I tried to shave off some of the fat and calories by using only 1 egg, less parm. cheese and about a 1 tblsp. less of the butter and I used whole wheat bread to make my bread crumbs. Whole family enjoyed and went back for seconds.