Yellow summer squash casserole

Cheesy, creamy, and a little crunchy, this yellow summer squash casserole is a delicious side dish sure to please the whole family.

Gardens and CSA boxes are popping with summer squash right now. These bumpy crookneck yellow squash were given to us by a relative from their garden. Our kids tend to not love squash (yet), so I like to try out new ways to eat it. I'm a firm believer that vegetables dishes should be flavorful and delicious.

I think a lot of the problem with people, including adults, thinking they don't like certain vegetables stems from never having them prepared well. Like boiled soggy Brussels sprouts or canned beets with no salt, butter, or other flavors added. Yellow squash was one vegetable I used to not like too much, but now that I cook it in different ways, I enjoy it a lot.

We eat our fair share of steamed vegetables (with salt and butter), but I also have no problems adding things like cheese, herbs, olive oil, garlic, and other ingredients to make people crave their vegetables!

What I like about this recipe is you can use any type of summer squash you want - crookneck like these, yellow zucchini, green zucchini, patty pan squash - whatever summer squash you have on hand. It's even good for some larger squash, just remove any large seeds first and it will cook up just as yummy as the smaller ones. 

The key is cooking the squash and onions first so that they are not watery and also get a bit of carmelization. It adds extra flavor and keeps the casserole from becoming a watery mess because summer squash contain so much water.

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Yield: 4-6 servings

Author: Amy (Savory Moments)

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Yellow Summer Squash Casserole

Cheesy, creamy, and a little crunchy, this yellow summer squash casserole is a delicious side dish sure to please the whole family.

Ingredients:

• 6 cups sliced (about 1/4-inch thick) yellow squash
• 1/2 small Vidalia onion, thinly sliced
• 1 tablespoon unsalted butter, plus more for greasing
• 1 tablespoon olive oil
• salt and freshly ground black pepper, to taste
• 1 cup grated sharp cheddar cheese
• 1/2 cup grated mozzarella cheese
• 1/2 cup sour cream (I used light)
• 1/2 teaspoon garlic powder
• 1 sleeve butter crackers, such as Ritz, crushed
• fresh parsley, for topping, optional

Instructions:

1. In a large skillet, warm the butter and olive oil. Add the squash and onions along with a good dash of salt and a couple grinds of black pepper.
2. Cook, stirring often, until the vegetables are softened, about 10 minutes (this will depend on the size and age of your squash.)
3. While the vegetables are cooking, preheat the oven to 375 degrees and lightly butter an 8"x8" baking dish.
4. In a large bowl, stir together the cheddar, mozzarella, sour cream, garlic powder, and salt and pepper to taste.
5. When the vegetables are done, stir them into the cheese mixture. Spread it evenly into the baking dish. Top with the crushed crackers.
6. Bake for about 20-25 minutes, until it is golden and bubbly.
7. Let cool for 5 minutes before serving. Top with parsley, if desired.

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Check out these other yellow squash recipes:

Cheddar & Thyme Yellow Squash Biscuits

Yellow Squash & Apple Bread

Skillet Chicken & Summer Squash Quinoa

Vegetable & Mozzarella Mini Turkey Meatloaves