Squash Casserole

I did pretty well with my crook-neck yellow (yeller down South!) squash this year, despite my little garden's challenges.  Not to mention the fact that the church's "giving table" is always full of various squashes.  When the mornings are crisp and fall is playing a peek-a-boo game with the weather (wear a jacket, don't wear a jacket), the soup and casserole recipes are eager to come out and play.

After all, they've been neglected all summer, poor dears.

Down South, we tend to coat our yeller squash in a little flour, (check out this fun thing) then fry it up in a little oil till it has a good scald on it.  Honestly, that is my favorite way.  However, there is another recipe that is equally yummy and uses up a lot of your squash harvest...and it has sour cream in it!  Oh, Boy!!!

 Slice your yeller squash and zucs about 1/4 " thick.  You can use all yeller 
squash, if you prefer. 

This is YOUR squash casserole and don't let anyone tell you different.  

Once your squash has softened, put it in a bowl with the cheeses and sour cream.  

(the parmesan is hiding under the other cheese - camera shy)

You can choose your favorite cheese, here -  use any variety of cheddar or Monteray Jack.  

Sprinkle in a little salt and pepper. 

Once well-combined, pour it all in a greased casserole dish.  Mix the panko crumbs and 

Parmesan together and sprinkle that all over the squash.  You can also sprinkle your 

favorite herb blend on top.  I use Penzeys Mural of Flavor and a little dried parsley.

 (If you're willing to let go of your butter cracker topping with 

extra butter - give this panko mixture a try.)

How easy was that?!

Here we are!  Hot, cheesy, yeller squash-y goodness!  

Hope you'll give this one a try...and hold the Ritz!

 

Squash Casserole

6 cups sliced yellow squash and zucchini (can use yellow squash only)

Vegetable oil (or olive oil)

1 T butter

1 sweet onion, chopped

1/2 cup sour cream

1 cup grated cheddar cheese

1 cup panko crumbs

½ cup shredded parmesan, divided

Salt , pepper to taste

Penzeys Mural of Flavor (optional)

Preheat oven to 350 degrees F.

Saute the squash and onions in a little vegetable (or olive oil) plus the butter, over medium heat until they begin to soften - about 15 to 20 minutes.  Pour into a large bowl.  Add the sour cream, grated cheddar, and ¼ cup parmesan cheese.  Sprinkle with salt and pepper (this won’t need much salt since it has Parmesan.  Stir until incorporated.  

Pour into greased casserole dish.  Mix panko and remaining parmesan and sprinkle over squash.  Sprinkle with Penzeys Mural of Flavor or other spice blend,  if desired.  Bake for 25 to 30 minutes or until browned and bubbly hot.  

Enjoy!