yellow squash casserole

A summer fresh side dish that is a savory treat filled with cheesy goodness!

Southern Summer Squash Casserole Recipe

yellow squash (sliced, 1/4 inch thick)

onion

garlic

eggs (beaten)

mayonaisse

milk

Colby Jack Cheese (shredded)

Mozzarella Cheese (shredded)

Parmesan Cheese (shredded)

Salt and Pepper to taste

breadcrumbs

Slice the yellow summer squash into roughly 1/4-inch slices, dice the onion. Preheat a medium pan. Add oil or butter to the pan for cooking Add the yellow squash, onions, and garlic. Salt and pepper to taste. Cook about 5 to 7 minutes until slightly softened but still firm. Remove to a colander to drain excess liquid from squash mixture. 

Combine in a bowl the mayonnaise, milk, and cheese. Salt and pepper to taste.&nbsp;

Grease your casserole dish. Add the squash and cheese mixture together into the casserole dish then mix well.&nbsp;

Combine the panko breadcrumbs, and additional Parmesan cheese. Top the squash casserole evenly with the topping.&nbsp;

Bake in a preheated 400-degree oven for thirty minutes until top is browned.&nbsp;

Serve immediately. May be stored for up to one week in an airtight container.

Squash Casserole is an essential dish for holidays and special events. Topped with a buttery cracker topping, this squash casserole is an all-time favorite!

Squash Casserole Recipe

butter

yellow squash

eggs

cheddar cheese

cayenne pepper (optional)

salt

black pepper

sleeve Ritz crackers

Preheat oven to 350º F.

Melt 2 tablespoons butter in medium skillet or saute pan over medium-low heat. Add squash and onions and cook until tender.

To a large bowl, add eggs and lightly whisk. Add cheese and milk and whisk into egg until well-combined. Add cooked squash and onions to egg mixture and stir well to combined. Melt remaining 2 tablespoons butter in skillet used to cook squash and onions. Add to squash casserole mixture. Add cayenne pepper, if using, along with salt and pepper. Stir well to combine.

Spray a 9x13 casserole dish with cooking spray and pour squash casserole mixture into the baking dish. Top evenly with crushed Ritz crackers. Place in preheated oven and bake 45 minutes, or until top has lightly browned and casserole does not "jiggle" when the dish is moved.

Allow to sit for about 3 minutes before serving.

A recipe for the very best Southern squash casserole, featuring yellow squash, cheese, and Ritz crackers.

Yellow Squash Casserole

olive oil, separated

yellow onion, diced small

½ pounds (about 6) yellow summer squash

½ teaspoon Kosher salt, separated

black pepper, separated

heavy whipping cream

egg, slightly beaten

parsley

sugar

Ritz crackers (about 30 crackers), crushed

Colby Jack cheese, freshly grated

Preheat oven to 325° and have ready a greased 9x13” baking dish.&nbsp;

Heat 2 tablespoons of olive oil in a large sauté pan over medium-high heat. Add onion and sauté 5 minutes, until translucent. Add squash and season with 1 tsp of salt and a ½ tsp of black pepper. Continue to sauté for another 10 minutes until softened.

Whisk together cream, egg, parsley, sugar, ½ tsp salt and ¼ tsp black pepper. Transfer squash mixture to a mixing bowl and stir in custard. Add half of the crushed crackers along with half of the cheese. Stir to combine.

Transfer ingredients to the greased baking dish. Top with remaining cheese followed by the leftover cracker crumbs, and drizzle with the remaining tablespoon of olive oil. Cover and bake 30 minutes. Remove the foil and bake 10 minutes more, or until the cheese has melted and the edges of the casserole are bubbly. Serve and enjoy.

https://www.youtube.com/watch?v=ADIQhqzZCdk

Today, we’re putting one of summertime’s most bountiful crops to excellent use in a delicious vegetable casserole! 

Get the full recipe for Yellow Squash Casserole here: https://www.theanthonykitchen.com/yellow-squash-casserole-side-dish-recipe/

The star of the show today is yellow squash, and it's going into a #sidedish that's perfect for potluck BBQs, holidays, and big family gatherings! The recipe starts with a little bit of chopping, moves over to the stovetop for some sautéing, and ends in the oven with a hot bubbly, cheesy, and seriously delicious #squashcasserole!

The first thing you’ll want to do is prep the squash. If you’re working with larger squash, go ahead and peel it. Younger, smaller yellow squash doesn’t necessarily require peeling because the skin is smooth and tender.

Dice the squash and yellow onion. Add some oil to a large sauté pan and allow it to come to temperature over medium-high heat. Add the onions, followed by the squash, and cook it for about 10-15 minutes, or until the squash is no longer releasing water.

Now it’s time to make the custard! Add one egg to a bowl, whisk it, and then add in some heavy cream, sugar, salt, and pepper. Mix it all together and move along to the topping!

To finish the filling and make the topping simultaneously! You’ll need to have Colby Jack Cheese and #Ritzcrackers. Grate the cheese, crush the crackers, and then, assemble the filling!

In a large bowl, combine the squash, the custard, half of the crushed Ritz crackers, and about half of the cheese. Add the mix to a greased casserole dish and top the casserole with the remaining cheese, followed by the Ritz crackers. Spray the top with cooking spray and cover it with aluminum foil! 

Bake the casserole for 30 minutes at 325°F, then remove the foil and bake 10 minutes more. Finish it off with a little chopped parsley and it’s time to eat!

This #vegetablecasserole is cheesy, creamy, and all things delicious! Serve it up any time you want to show up and show out with a #potluck side dish everyone will love!

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