Description
A summer squash casserole with a tangy, cheesy squash filling and a crunchy, buttery Panko topping.
Ingredients
Scale
- 4 medium summer squash, sliced into thin rounds
- 1 sweet onion, diced
- 4 tablespoons salted butter, divided
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper or less (optional)
- 1/2 cup plain greek yogurt or sour cream
- 1/4 cup mayonnaise
- 1 1/2 cups shredded cheddar cheese, divided
- 1 cup panko bread crumbs
Instructions
- Preheat oven to 350 degrees.
- Melt 2 tablespoons of butter in a large nonstick pan over medium-high heat. Saute squash and onions for 10-15 minutes, stirring frequently, until squash starts to soften and onions become translucent.
- While squash is cooking, mix together yogurt or sour cream, mayonnaise and 1 cup of shredded cheddar cheese.
- Once squash is done sauteing, remove from heat and add yogurt and cheese mixture to the pan. Stir to coat squash well.
- Transfer mixture to an 8×8 square baking dish.
- Melt remaining two tablespoons of butter in a small bowl and then add panko and remaining 1/2 cup of cheese. You might also add a sprinkle of salt to the panko mixture, especially if you are using unsalted butter. Stir to coat panko in butter and incorporate cheese.
- Sprinkle panko topping over squash mixture.
- Bake for 25-30 minutes at 350 until topping is lightly browned and casserole is a bit bubbly.