Yellow Squash Casserole Recipe. A summertime meal in the South would not be complete without an abundance of serves of buttery, cheesy yellow squash casserole with crispy breadcrumb topping, especially if you had a vegetable garden. Though, summer squash casserole is a year-round classic that goes well with both holiday table settings and casual get-togethers.
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Naturally, one need not be from the South to enjoy yellow squash casserole, particularly when it’s as simple to prepare as our traditional recipe. The recipe may be easily doubled to make a larger dish for a potluck meal or large family supper, which is great news if you’re entertaining.
The Ideal Squash for Chili
For this casserole, you can use either crookneck or straight-neck yellow squash, or you can use any other sort of summer squash, like zucchini. For a more vibrant dish, try making it with two or more varieties of squash!
Squash should be solid and devoid of any soft places or bruises. A good squash should have a weight that befits its size. Additionally, summer squash can be frozen for use in casseroles in the future.
Recipe Ideas for Summer Squash Casserole
Almost any protein pairs nicely with this yellow squash casserole, but BBQ chicken and pork chops are particularly delicious. In the summer, the dish will be enhanced by adding another vegetable, such as green beans, or a crisp green salad. It pairs well with other Southern staples like mac and cheese and black-eyed peas for a delicious vegetarian meal. And remember to serve it as one of your Thanksgiving side dishes.
Ingredients
- 2 medium yellow summer squash (about 1 pound)
- 1 teaspoon kosher salt, plus more to taste
- 1 small yellow onion
- Freshly ground black pepper, to taste
- 1 large egg
- 1 teaspoon sugar
- 3/4 cup shredded Cheddar cheese, divided
- 1/2 cup mayonnaise
- 4 tablespoons melted butter, divided, plus more for the casserole dish
- 1 cup finely ground fresh breadcrumbs
INSTRUCTIONS
- Assemble the components. Set the oven’s temperature to 350°F.
- Scoop out the seeds and slice the squash, then transfer it to a medium-sized pot. Add one teaspoon of kosher salt and cover the squash with water.
- After putting the pan on high heat, boil the squash. After lowering the heat to medium-low and covering the pan, cook for an additional 10 to 15 minutes or until the food is cooked.
- Peel and finely chop the onion in the interim.
- After completely draining, put the squash back in the saucepan and mash it. Once the squash has been tasted, add salt and pepper to taste.
- Lightly mix the egg and sugar in a bowl. Stir in the diced onion, mayonnaise, 1/2 cup cheddar cheese, and 2 tablespoons of melted butter. Stir to blend thoroughly.
- Mix the mashed squash with the mayonnaise and egg mixture.
- Grease a one-quart baking dish or casserole. Fill the casserole with the mixture using a spoon.
- Place the remaining 1/4 cup of shredded cheese on top of the casserole.
- After mixing the breadcrumbs with the leftover two tablespoons of melted butter, scatter them onto the casserole.
- Bake for 40 to 45 minutes, or until bubbling and gently browned. Warm squash casserole should be served 카지노사이트.