Angela's Squash Casserole
You can use zucchini or yellow squash or both in this easy recipe. It is my go to when squash are abundant. I have finally unlocked the secret to creamy casserole! Updated 10.13.23
Servings 8 servings
Equipment
- 9x9 baking dish
- Large skillet with lid
Ingredients
- 1.5 lb yellow squash or zucchini or a mix of both, sliced 1/4" on the bias or rounds about 3 large or 5 small squash
- 1 small onion, frenched (halved then sliced) 2/3 to 1 cup when sliced
- 3 cloves garlic, minced
- 4 Tbl butter
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 cup heavy cream
- 1/2 cup half n half or whole milk, whatever you have
- 1/4 cup sour cream NOT fat free
- 1.5 Tbl garlic paste or paste your own garlic SMOOTH
- 1 egg
- 2 Tbl flour
- 1 Tbl cornstarch
- 1 tsp each S/P
- 1 1/2 cups shredded cheddar jack cheese, plus extra for top Mexican blend or whatever you like.
- 1/4 cup parm shred
- 3/4 cup panko half cup if using crackers as well
- 2 Tbl olive oil
- 1/2 cup buttery crackers, finely crushed optional, whole cup if ONLY crackers
Instructions
- Preheat oven to 375ºF
- Put a large, deep skillet on med heat with 4 Tbl butter. When butter is melted, add squash, onions, garlic and first S/P. Cover pan, add 1/4 cup water and sweat veg until soft. Turn veg bottom to top for even cooking. If they start to brown, turn down heat. About 8-10 minutes. If it gets dry, you can add 2 Tbl water.
- While veg is cooking, combine heavy cream, and next 7 ingredients. Whisk until it is completely combined.
- Spray 9x9 baking dish with food release (PAM).
- Pull veg off heat when soft. Layer about half the squash mixture into dish, making a single layer of squash. Make sure onions and garlic are distributed evenly.
- Ladle in cream/egg mixture into baking dish, to just cover squash. Add a layer of cheese. Repeat for second layer. Make a third layer if you have enough.
- Mix panko, parm, olive oil and crackers (if using) and top the casserole.
- Cook at 375º for about 30 mins covered with foil. Uncover for last 10-15 minutes. The topping should be golden brown and internal temp is at least 150º.
- Let sit for 10 minutes to set, then enjoy!
Notes
After many many times making this, I've finally gotten the sauce to the right consistency. It's not too eggy, nor is it too tight. I hope you enjoy it!