Ranch Squash Casserole

Name: Ranch Squash Casserole
Total time: 2400 s
Yield: 8 servings
Cuisine: American
Ingredients: 1 1/2 lb Yellow Squash; 8 oz Softened Cream Cheese; 6 tbsp Sour Cream; 2 tbsp Softened Butter; 1 tsp Salt; 1 tsp Ground Black Pepper; 1 tsp Dried Parsley Flakes; 1/4 cup Panko Bread Crumbs; 2 tbsp Extra Virgin Olive Oil

hands.matt @cook_3355319

North Carolina

This is a simple dish with few ingredients, but plenty of flavor.

hands.matt @cook_3355319

North Carolina

This is a simple dish with few ingredients, but plenty of flavor.

Saved

Ingredients

40 mins

8 servings

1 1/2 lbYellow Squash
8 ozSoftened Cream Cheese
6 tbspSour Cream
2 tbspSoftened Butter
1 tspSalt
1 tspGround Black Pepper
1 tspDried Parsley Flakes
Topping
1/4 cupPanko Bread Crumbs
2 tbspExtra Virgin Olive Oil

Saved

Steps

40 mins

1

Preheat oven to 350°F. Use a mandolin to slice yellow squash into 1/4-inch thick slices.
2

Add squash, cream cheese, sour cream, butter, salt, pepper, and parsley to mixing bowl and stir until mixed thoroughly.
3

Pour mixture into 9x13 baking dish. Top with Panko bread crumbs, then drizzle extra virgin olive oil over entire top.
4

Bake at 350 for 30 minutes, then increase temperature to 500 and bake 5 minutes or until bread crumbs have turned a golden brown.