Lauren's Squash Casserole
Try this easy summer Squash Casserole recipe made with yellow squash. This recipe is great because it’s creamy, not wet like many squash recipes, and you can use any thin skinned summer squash for this recipe.
Lauren's Squash Casserole
Try this easy summer Squash Casserole recipe made with yellow squash. This recipe is great because it’s creamy, not wet like many squash recipes, and you can use any thin skinned summer squash for this recipe.
Cooking Instructions
- 1
Heat 1 Tbsp butter and 1 Tbsp oil in a large skillet on medium high heat, then add in the squash and onion. Sprinkle with salt and mix well. The salt will help draw out water from the veggies.
- 2
Stir the veggies for about five minutes, adding the garlic powder, oregano and dill weed.
- 3
Once the veggies have softened, remove them from the skillet and place in a colander to allow some of the water to drain off. Press on the veggies to squeeze the water out.
- 4
In a large bowl, whisk an egg, then add in the squash, onion, cheddar cheese, carrot, sour cream, Italian seasoning and breadcrumbs. Stir until everything is well mixed.
- 5
In a small bowl make your casserole topping: combine the sleeve of Ritz crackers with 1 Tbsp of melted butter. Mix in the Parmesan cheese.
- 6
Pour the casserole mix into an oven safe dish and then top with the bread crumb topping. Make sure the casserole topping is level so it will cook evenly.
- 7
Place the casserole in an oven preheated to 350˚F and bake for about 30 minutes, or until the bread crumb topping turns golden brown.
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