![]() ![]() The breadcrumbs helps the squash hold together so you do not need to add any additional eggs or fillers to make the casserole. The dry sourdough will soak up all the moisture, spices, and cheese to form a gooey filling. You’re going to blitz them in a food processor to make a coarse breadcrumb consistency. Two slices of sourdough bread should be enough. ![]() We have instead opted for a healthier, yet still delicious breadcrumb topping made with sourdough bread. Many squash casserole recipes will include Ritz crackers or cracker crumbs and butter for the topping. Summer squash is nutrient-packed and the perfect flavor to be the base for this summer casserole. You’ll need six whole summer squash for this recipe! That said, since size varies for garden-picked yellow squash, you’ll want to aim for about 3 pounds, cut into rounds. Key Ingredients for this Recipe Yellow Summer Squash Between the gooey cheese and tender squash, there’s no way this dish will go unnoticed! Whatever you serve it with, your summer squash casserole will hold its own. We love pairing this healthy squash casserole with everything from Cajun Flank Steak, Barbecue Chicken, to the classic Garlic Lemon Chicken. You can enjoy this casserole as a side dish for a weeknight meal or as the winner in the “who brought the best potluck dish to the cookout” contest (even if it’s only awarded in your mind – it still counts). This time around I subbed the zucchini for some classic summer squash and added breadcrumbs, basil and cheese to create the most perfectly gooey summer casserole. Thankfully, I’ve been down this path before with zucchini, and I wound up making Healthy Zucchini Casserole which was a raging success in my household. My kitchen is overflowing with vegetables in the summer, and recently I’ve had an abundance of yellow summer squash! It’s such a delicious and nutritious vegetable, so I’m not complaining, but it means I have to get crafty to make sure it doesn’t go to waste. Why We Love This Recipe for Healthy Summer Squash Casserole Step 4: Add Topping and Bake Until Done.Step By Step Instructions For Making This Squash Casserole.Why We Love This Recipe for Healthy Summer Squash Casserole.The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. The cookie is used to store the user consent for the cookies in the category "Performance". This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other. The cookies is used to store the user consent for the cookies in the category "Necessary". The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional". The cookie is used to store the user consent for the cookies in the category "Analytics". These cookies ensure basic functionalities and security features of the website, anonymously. Necessary cookies are absolutely essential for the website to function properly. Remove the casserole from the oven and let it cool for a few minutes before serving. Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the casserole is golden brown and bubbly.Sprinkle the cracker mixture evenly over the top of the squash mixture in the baking dish.Stir until the crackers are evenly coated with butter. In a separate bowl, combine the crackers and 2 tablespoons of melted butter.Transfer the squash mixture to the prepared baking dish, spreading it out evenly. Add the sautéed squash mixture to the mixing bowl with the creamy mixture.Mix well until all ingredients are thoroughly combined. Then combine the sour cream, mayonnaise, shredded cheddar cheese, milk, salt, and pepper. Remove from heat and let it cool slightly. Sauté until the squash is tender, about 8-10 minutes. In a large skillet, melt 2 tablespoons of butter over medium heat.Grease a 9×13-inch baking dish and set it aside. ![]()
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