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–+ servings

Southern Summer Squash Casserole

A delightful summer dish featuring fresh squash, creamy and crunchy textures, perfect as a side or light main course.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Side Dish, Vegetarian
Cuisine American, Southern
Servings 6 servings
Calories 200 kcal

Ingredients
  

Main ingredients

  • 4 cups sliced yellow squash
  • 1 small onion, chopped
  • 2 tbsp butter for sautéing
  • 1/2 cup sour cream
  • 1 number egg, beaten
  • 1/2 cup shredded cheese Cheddar or your choice
  • Salt
  • Pepper
  • Garlic powder
  • 1/2 cup breadcrumbs or gluten-free alternative
  • 1/4 cup chopped nuts (pecans or almonds)
  • Chopped parsley for garnish

Instructions
 

Preparation

  • Sauté squash and onion in butter until tender.
  • Stir in sour cream, beaten egg, shredded cheese, salt, pepper, and garlic powder.
  • Pour the mixture into a greased baking dish.
  • Top with breadcrumbs and chopped nuts.

Baking

  • Bake at 350°F (175°C) for 25–30 minutes.

Notes

Best served hot. Garnish with parsley and pair with a light salad. Leftovers can be stored in the refrigerator for 3-4 days or frozen for up to 3 months. Reheat in the oven or microwave.

Nutrition

Serving: 1gCalories: 200kcalCarbohydrates: 18gProtein: 6gFat: 12gSaturated Fat: 6gSodium: 250mgFiber: 2gSugar: 3g
Keyword easy casserole, Squash Casserole, Summer Recipe, Vegetable Side
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