Southern Summer Squash Casserole
A delightful summer dish featuring tender squash, suitable as a side or main course, perfect for using up fresh produce.
Ingredients
Main Ingredients
- 4 cups sliced yellow squash
- 1 small onion, chopped
- 2 tbsp butter
- 1/2 cup sour cream
- 1 large egg, beaten
- 1/2 cup shredded cheese Cheddar, mozzarella, or a Mexican blend works well.
- Salt To taste
- Pepper To taste
- Garlic powder To taste
- 1/2 cup breadcrumbs Use gluten-free if necessary.
- 1/4 cup chopped nuts (pecans or almonds) Omit for nut-free version.
- Chopped parsley for garnish
Instructions
Preparation
- Sauté squash and onion in butter until tender.
- Stir in sour cream, egg, cheese, and seasonings.
- Pour into a greased baking dish.
- Top with breadcrumbs and nuts.
Baking
- Bake at 350°F (175°C) for 25–30 minutes.
Notes
For even cooking, slice the squash evenly. Adjust seasonings to taste and feel free to mix in other vegetables like zucchini or bell peppers for variation. Allow leftovers to cool before storing in an airtight container for up to 3-4 days in the refrigerator.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 20gProtein: 8gFat: 15gSaturated Fat: 7gSodium: 300mgFiber: 2gSugar: 3g
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