Cheesy Yellow Squash Casserole

$- 4 medium yellow squashes, sliced - 1 medium onion, chopped - 2 cloves garlic, minced - 1 cup shredded cheddar cheese - 1 cup milk - 2 large eggs - 1 teaspoon dried thyme - 1 teaspoon paprika - 1 cup breadcrumbs (preferably seasoned) - 2 tablespoons olive oil - Salt and pepper to taste - Fresh parsley for garnish Gathering these ingredients makes cooking fun and easy. Yellow squash shines in this dish. Pair it with onion and garlic for a savory base. The cheese adds a creamy touch, while milk and eggs bind everything together. Breadcrumbs give a crunchy top, making each bite delightful. Don’t forget to season with thyme and paprika for flavor. Fresh parsley brightens the dish when you serve it. - Casserole dish - Large skillet - Mixing bowl - Measuring cups and spoons - Knife and cutting board You will need a few tools to make this casserole. A casserole dish holds all the goodness while it bakes. A large skillet helps you cook the squash and onion. A mixing bowl combines the egg and cheese mix. Use measuring cups and spoons to get the amounts just right. A knife and cutting board are essential for chopping. For those eager to dive deeper into making this dish, check out the Full Recipe for step-by-step guidance! - Slicing the yellow squash: Start by washing the yellow squashes. Cut off both ends. Slice them into thin rounds, about a quarter-inch thick. This helps them cook evenly. - Chopping the onion: Peel the onion and cut it in half. Then, chop it into small pieces. Aim for uniform pieces for even cooking. - Mince the garlic: Take two cloves of garlic. Remove the skin and finely chop them. This adds great flavor to your dish. - Sautéing the onion and garlic: In a large skillet, pour two tablespoons of olive oil. Heat it over medium heat. Add the chopped onion and cook until it turns soft, about 3-5 minutes. Stir in the minced garlic and cook for one more minute. The aroma will be amazing! - Cooking the yellow squash: Add the sliced yellow squash to the skillet. Season with salt, pepper, and dried thyme. Cook for about 5-7 minutes until the squash is just tender. Turn off the heat and let it cool slightly. - Mixing the egg and cheese base: In a mixing bowl, crack two large eggs. Beat them well. Then, add one cup of milk and paprika. Mix in half of the shredded cheddar cheese. Blend everything together until smooth. - Combining squash with the egg mixture: Gently fold the cooked squash mixture into the egg and cheese base. Make sure everything is well combined. - Layering the casserole: Pour the combined mixture into a greased 2-quart casserole dish. Spread it evenly. Top with the remaining cheddar cheese, then sprinkle breadcrumbs over it for a nice crunch. - Setting the oven temperature: Preheat your oven to 375°F (190°C). This step is key for even baking. - Baking time and indicators for doneness: Place the casserole in the oven and bake for about 25-30 minutes. Look for a golden-brown top and a set center. When done, let it cool for a few minutes. Enjoy the delightful flavors of your cheesy yellow squash casserole! For the full recipe, check out the detailed instructions provided earlier. To cook the squash well, slice it evenly. Thin slices cook faster and blend well. Sauté the squash until just tender. This keeps it from getting mushy in the casserole. To prevent a soggy casserole, avoid overcooking the squash before mixing. Drain any excess liquid after cooking. Use a good amount of breadcrumbs to soak up moisture. Season your dish well. Salt, pepper, and thyme work best. You can also add garlic powder or onion powder for more depth. For cheese variations, try mixing cheddar with mozzarella or gouda. Each cheese adds a unique touch to the flavor. Pair your casserole with a fresh salad or roasted veggies. It makes a great side dish for grilled meats. This cheesy yellow squash casserole is perfect for family dinners or potlucks. It always impresses guests and brings smiles. For the full recipe, check out the detailed instructions. {{image_2}} You can make this dish even more colorful by using different veggies. Try adding zucchini, bell peppers, or carrots. They all blend nicely with yellow squash. You can also add fresh spinach or mushrooms. Spinach adds a nice green touch and boosts nutrients. Mushrooms give a meaty texture and rich flavor. Want to add a little kick? Incorporate meats like crispy bacon or savory sausage. They enhance the taste and make the dish heartier. You can also add spices or herbs. Try Italian seasoning or fresh basil for a fresh twist. A pinch of red pepper flakes can bring some heat, too. If you need a gluten-free dish, just swap the breadcrumbs. Use gluten-free breadcrumbs instead. They work just as well for that crunchy topping. You can also use other binding agents like ground flaxseed mixed with water. It helps hold everything together without gluten. To store your cheesy yellow squash casserole, let it cool first. Then, cover it tightly with plastic wrap or aluminum foil. You can also use an airtight container. Proper storage keeps it fresh and tasty. In the fridge, it lasts about 3 to 4 days. Always check for any signs of spoilage before eating. If you want to freeze the casserole, first cool it completely. Cut it into individual portions for easier thawing later. Wrap each piece tightly in plastic wrap, then place them in a freezer bag. This keeps the flavors locked in. You can freeze it for up to 3 months. To thaw, place the casserole in the fridge overnight. For reheating, use the oven for the best results. Bake at 350°F (175°C) until heated through, about 20 to 30 minutes. This way, you enjoy a warm, cheesy dish just like fresh! You can prep this dish the night before. Slice the squash, chop the onion, and mince the garlic. Cook the onion and garlic, then mix them with the squash. Combine the egg and cheese mixture and fold it in. Cover the dish and store it in the fridge overnight. Bake it fresh the next day for a warm, savory meal. Yes, you can! Zucchini works well as a substitute. Butternut squash also adds a nice flavor and texture. Just keep the same cooking times in mind. Experiment with different squashes to find what you like best. This casserole pairs well with grilled chicken or fish. A fresh green salad adds a nice crunch. You can also serve it with rice or crusty bread to soak up the cheesy goodness. Yes, it is! To freeze, let it cool completely. Wrap it tightly in plastic wrap and foil. It can last up to three months in the freezer. To reheat, thaw it in the fridge overnight and bake until hot. For the full recipe and detailed instructions, check out the Cheesy Yellow Squash Casserole recipe. This blog post covers everything you need for making Cheesy Yellow Squash Casserole. You learned about the right ingredients, how to prep them, and the steps for cooking. We shared tips for texture, flavor, and serving ideas. Variations help you customize your dish, and the storage info ensures your leftovers stay fresh. Create your own casserole masterpiece with the techniques shared. Enjoy cooking!$

Cheesy Yellow Squash Casserole

Delight your taste buds with this Cheesy Yellow Squash Casserole recipe! This comforting dish combines fresh yellow squash, creamy cheddar cheese, and savory herbs, creating a mouthwatering side that's perfect for any occasion. With easy-to-follow steps, you'll have a delicious casserole ready in no time. Click through to explore this recipe, brighten up your dinner table, and enjoy a flavorful twist on a classic!

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Ingredients

4 medium yellow squashes, sliced

1 medium onion, chopped

2 cloves garlic, minced

1 cup shredded cheddar cheese

1 cup milk

2 large eggs

1 teaspoon dried thyme

1 teaspoon paprika

1 cup breadcrumbs (preferably seasoned)

2 tablespoons olive oil

Salt and pepper to taste

Fresh parsley for garnish

Instructions

Preheat the oven to 375°F (190°C). Grease a 2-quart casserole dish with a bit of olive oil.

In a large skillet over medium heat, add 2 tablespoons of olive oil and sauté the chopped onion until translucent, about 3-5 minutes.

Add the minced garlic to the skillet and stir for an additional minute until fragrant.

Add the sliced yellow squash, season with salt, pepper, and dried thyme. Cook until just tender, about 5-7 minutes. Remove from heat and let cool slightly.

In a large mixing bowl, beat the eggs and then stir in the milk, paprika, and half of the shredded cheddar cheese. Mix well.

Fold the sautéed squash mixture into the egg and cheese mixture until combined.

Pour the squash mixture into the prepared casserole dish and spread evenly.

Sprinkle the remaining cheddar cheese over the top and then evenly layer the breadcrumbs on top to create a crunchy crust.

Bake in the preheated oven for about 25-30 minutes, or until the top is golden brown and the casserole is set.

Remove from the oven and let cool for a few minutes before garnishing with fresh parsley and serving.

Prep Time, Total Time, Servings: 15 min | 40 min | 6 servings