Description
This Cheesy Squash Casserole is a comforting and delicious side dish featuring sautéed yellow squash combined with creamy eggs, cheese, and herbs, then baked with a crispy breadcrumb topping to golden perfection. Perfect for a family meal or holiday gathering, it balances the tenderness of squash with the richness of cheddar and a satisfying crunchy crust.
Ingredients
Scale
Squash and Vegetables
- 4 medium yellow squash (about 1.5 lbs), sliced into 1/4 inch rounds
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
Dairy and Eggs
- 1 cup cheddar cheese, shredded
- 1 cup heavy cream
- 3 large eggs
Other Ingredients
- 1 cup breadcrumbs (preferably seasoned)
- 2 tablespoons olive oil or butter (for sautéing)
- 1/2 teaspoon black pepper
- 1 tablespoon fresh herbs (such as thyme or parsley), chopped
- Salt to taste
Instructions
- Prepare Squash: Wash and slice the yellow squash into thin rounds, about 1/4 inch thick, to ensure even cooking and tender texture.
- Sauté Aromatics: Heat olive oil or butter in a large skillet over medium heat. Add the finely chopped onion and minced garlic and sauté for about 5 minutes until they become translucent and fragrant.
- Cook Squash: Add the sliced yellow squash to the skillet with the aromatics. Cook for another 5-7 minutes, stirring occasionally. Season with salt and black pepper to taste, then remove from heat.
- Combine Wet Ingredients: In a large mixing bowl, whisk together the eggs and heavy cream until well combined. Stir in the shredded cheddar cheese and freshly chopped herbs to add flavor and creaminess.
- Mix Squash and Egg Mixture: Gently fold the sautéed squash mixture into the egg and cheese mixture, ensuring an even distribution while retaining some texture.
- Prepare Baking Dish: Grease a 9×13-inch baking dish and pour in the combined squash and egg mixture, spreading it out evenly. Sprinkle the seasoned breadcrumbs evenly over the top to form a crunchy crust.
- Bake: Preheat the oven to 350°F (175°C). Bake the casserole for 30-35 minutes until the top is golden brown and the casserole is set, indicating it is cooked through.
- Cool and Serve: Allow the casserole to cool for about 10 minutes before serving to help it set further and make serving easier.
Notes
- You can substitute fresh herbs with dried herbs if fresh are unavailable, using about 1 teaspoon dried.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, though texture may be less rich.
- If you prefer a gluten-free option, use gluten-free breadcrumbs or crushed nuts for the topping.
- The casserole can be prepared ahead of time and refrigerated before baking; just add a few extra minutes to the baking time if chilled.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven to preserve the crunchy topping.
