Squash Casserole
Prep Time: 20minutes | Cook Time: 25 minutes | Total Time: 45 minutes | Serves: 8
If you have lived in the south, you are most likely quite familiar with casseroles. The term “casserole” is deeply embedded into your vocabulary, no doubt. Church potlucks, baby and bridal showers, funerals, etc. have seen their fair share of this popular Squash Casserole. There is the basic recipe that is really quite delicious itself, but then even the unnoticed foodies have experimented in their kitchens how to tweak and make this casserole their own.
I was very happily gifted fresh-from-the-garden yellow squash from a dear, sweet lady at our church. I have taken this opportunity to add my flair to the humble squash in my kitchen.
I didn’t want to steer too far from the traditional and create something that didn’t resemble the southern tradition, so changing up the cheeses and spices was enough for me.
The squash and onion will cook down, so be sure to use the full amount listed, even though it may look like a lot of squash.
“A Salt for All Seasons” (The Spice and Tea Exchange, Blowing Rock, North Carolina) has become my go-to for salty seasoning. I have been in the pursuit of an all-purpose seasoning that I would love in anything from quiches to soups to meatloaf, and this salt delivers! Shallot, thyme, and mustard are just a few of the “extras” in this specialty salt. Check it out!
I like the flavor of mayo and Greek yogurt together in recipes that need that creamy texture and flavor. My Tarragon Chicken Salad Is a great example of the dynamic duo versus only mayo.
I know that leaning away from the crumbled Ritz crackers and butter topping may make some people block my website, but I did want something less processed, less common, but still readily available. So, let’s take plain panko crumbs and add some flavor. Crunch+flavor=a good eating experience. And that’s what we’re after, right?
Enjoy!
Squash Casserole
Ingredients
Panko Topping:
- 1 1/2 cups plain panko crumbs, see Notes
- 5 tablespoons unsalted butter, melted, see Notes
- 1/2 cup Gruyére cheese, grated, see Notes
- 3/4 teaspoon dried Italian parsley
- 1 1/2 - 2 teaspoons sea salt or kosher salt, to taste, or your favorite all-purpose seasoning, see Notes
- freshly-cracked black pepper, to taste
Squash Filling:
- 1 tablespoon unsalted butter
- 1 tablespoon extra-virgin olive oil, or olive oil
- 3 - 3 1/2 pounds yellow squash, sliced into 1/4" slices
- 2 cups sweet onions, diced, approximately 1 large onion
- sea salt or kosher salt, to taste
- freshly-cracked black pepper, to taste
- 2 large eggs, lightly scrambled
- 1/2 cup mayonnaise
- 1/2 cup plain Greek yogurt
- 1 garlic clove, pushed through a garlic press, or finely minced
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 1/2 - 2 teaspoons all-purpose seasoning, or to taste, see Notes
- 2 1/2 cups extra-sharp white cheddar cheese, grated
Instructions
- Preheat the oven to 350 degrees F.
- Butter a 9x9” (2-quart) baking dish with 1 tablespoon of butter or spray with nonstick spray, such as Pam. Set aside.
- Make the Panko Topping. In a medium bowl, combine the topping ingredients together until all the panko is coated. Set aside.
- Make the Squash Filling. Melt the butter and oil in a large shallow skillet over medium heat.
- Add the squash and onions to the pan. Season with a pinch of salt and pepper to taste. Cook until the vegetables are beginning to soften and the liquid has evaporated, approximately 12 to 15 minutes. (If the veggies are softening and there is more than a tablespoon of liquid in the skillet, drain it off in a colander or with a flat strainer.)
- In a medium bowl, combine the eggs, mayo, yogurt, fresh garlic, paprika, garlic powder, onion powder, all-purpose seasoning, and any additional salt and pepper to taste.
- Pour the squash into the mayo mixture and gently combine.
- Scrape the mixture into the greased baking dish. Evenly sprinkle the Panko Topping over the top.
- Bake in the oven for 20 to 25 minutes, until the edges are bubbling, and the topping is nicely browned.
- Remove from the oven and serve very warm.
