Name: Squash and Zucchini Casserole
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Ingredients: 3 medium yellow squash, sliced 1/4-inch thick; 3 medium zucchini, sliced 1/4-inch thick; 1 tsp salt, plus more to taste; 1 tbsp olive oil; 1/2 cup chopped yellow onion; 1 (10.5 oz) can condensed cream of mushroom soup; 1 cup sour cream (full-fat recommended); 1 tsp garlic powder; 1 tsp dried parsley; 1/2 tsp Worcestershire sauce; 1/4 tsp black pepper, plus more to taste; 1.5 cups shredded sharp cheddar cheese, divided; 1/2 cup Panko breadcrumbs; 2 tbsp unsalted butter, melted

Description

This comforting and delicious Squash and Zucchini Casserole features tender vegetables in a creamy sauce, topped with a crispy, golden breadcrumb and cheese crust. It’s the perfect side dish for any occasion and a fantastic way to enjoy summer produce.

Ingredients

3 medium yellow squash, sliced 1/4-inch thick
3 medium zucchini, sliced 1/4-inch thick
1 tsp salt, plus more to taste
1 tbsp olive oil
1/2 cup chopped yellow onion
1 (10.5 oz) can condensed cream of mushroom soup
1 cup sour cream (full-fat recommended)
1 tsp garlic powder
1 tsp dried parsley
1/2 tsp Worcestershire sauce
1/4 tsp black pepper, plus more to taste
1.5 cups shredded sharp cheddar cheese, divided
1/2 cup Panko breadcrumbs
2 tbsp unsalted butter, melted

Instructions

Prep Vegetables: Slice squash and zucchini. Place in a colander, sprinkle with 1 tsp salt, and let sit for 30 minutes. Press firmly with paper towels to remove excess water.
Sauté Onion: In a small skillet, heat olive oil over medium heat. Add chopped onion and cook until softened and translucent, about 5-7 minutes.
Combine Ingredients: In a large bowl, combine the drained squash and zucchini, sautéed onion, cream of mushroom soup, sour cream, garlic powder, dried parsley, Worcestershire sauce, salt, and pepper. Mix well.
Assemble Casserole: Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish. Spread half of the vegetable mixture into the dish, top with 3/4 cup shredded cheddar. Add the remaining vegetable mixture, then top with the remaining 3/4 cup shredded cheddar.
First Bake: Cover the casserole dish with foil and bake for 20 minutes.
Add Topping: While baking, melt butter and combine with Panko breadcrumbs. After 20 minutes, remove foil and sprinkle breadcrumbs evenly over the casserole.
Final Bake: Return to oven, uncovered, and bake for another 20-25 minutes, or until bubbling and the topping is golden brown and crispy.
Rest and Serve: Let the casserole rest for 5-10 minutes before serving.

Prep Time: 20 mins
Cook Time: 45 mins