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To make a tasty yellow squash casserole, gather these ingredients: - 4 cups yellow squash, sliced - 1 cup onion, chopped - 1 cup sharp cheddar cheese, shredded - 1 cup cream of mushroom soup (canned or homemade) - 1 cup breadcrumbs - 1/2 teaspoon garlic powder - 1/2 teaspoon onion powder - 1/2 teaspoon black pepper - 1/4 teaspoon salt - 2 tablespoons olive oil - 1/2 cup grated Parmesan cheese These ingredients combine to create a warm, comforting dish. The yellow squash provides a mild flavor and tender texture. The sharp cheddar adds richness, while the cream of mushroom soup brings creaminess. You can boost the flavor with a few extra ingredients: - Fresh herbs like thyme or basil - Cooked bacon or sausage for a meaty twist - Red pepper flakes for some heat - A splash of lemon juice for brightness Adding these options can make your casserole even more special. Feel free to experiment and find your favorite mix! One serving of this yellow squash casserole offers: - Calories: 250 - Protein: 10g - Carbohydrates: 30g - Fat: 12g - Fiber: 2g This dish is a great way to enjoy veggies while still being hearty. It makes a perfect side dish or main course. For the full recipe, check out the details above. Prepare your ingredients before you start cooking. Slice 4 cups of yellow squash. Chop 1 cup of onion. Grate 1 cup of sharp cheddar cheese. Measure out 1 cup of cream of mushroom soup. Gather the other ingredients: breadcrumbs, garlic powder, onion powder, black pepper, salt, olive oil, and grated Parmesan cheese. This setup makes your cooking smooth and easy. First, preheat your oven to 350°F (175°C). Next, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and cook for about 5 minutes until soft. Then, toss in the sliced yellow squash and season it with garlic powder, onion powder, black pepper, and salt. Cook this mix for about 10 minutes. Stir often to keep it from sticking. You want the squash to be tender but not mushy. In a large bowl, combine the sautéed squash with the cream of mushroom soup and sharp cheddar cheese. Mix until everything is well combined. In a separate bowl, mix the breadcrumbs with 1/2 cup of grated Parmesan cheese. Now it’s time to assemble! Pour the squash mix into a greased 9x13 inch baking dish. Spread it evenly. Then, sprinkle the breadcrumb mixture on top. Make sure to cover the whole dish. Bake it in the oven for 25-30 minutes. Look for a golden brown top and bubbling edges. Let the casserole cool for about 5 minutes before serving. This dish tastes great warm. For a pretty touch, garnish it with fresh herbs like parsley or chives. Pair it with a colorful side salad for a complete meal. Enjoy your delicious yellow squash casserole! For the full recipe, check out the details above. To make your yellow squash casserole shine, use fresh squash. Fresh squash has a better taste than older ones. Slice your squash evenly for uniform cooking. Cook the onions until soft; this adds a sweet flavor. Do not rush this step. When mixing, blend everything well to get even flavor in every bite. Top it with breadcrumbs and cheese for a nice crunch. Bake until golden brown for the best look and taste. One common mistake is overcooking the squash. This can make it mushy. Cook it just until tender. Another mistake is using too much salt. Start with less, and add more if needed. Also, avoid skipping the breadcrumbs. They add texture and help absorb extra moisture. Lastly, don’t forget to let it cool a bit before serving. This helps it hold its shape better. You will need a few simple tools to make this casserole. - Large skillet for sautéing - Mixing bowls for combining ingredients - 9x13 inch baking dish for baking - Sharp knife for slicing squash - Cutting board for safe prep - Measuring cups and spoons for accurate amounts These tools will help you create the best yellow squash casserole. For the full recipe, refer to the above instructions. {{image_2}} You can easily make this casserole vegetarian or vegan. For a vegetarian dish, skip meat and focus on the squash. To turn it vegan, swap dairy and cream soup. Use a plant-based cream soup and vegan cheese. Nutritional yeast adds a cheesy flavor without dairy. This keeps the dish creamy and delicious. You can mix up the cheeses and soups for different tastes. Try mozzarella for a mild twist or feta for a tangy kick. You can also use cream of celery or potato soup instead of mushroom. Each choice adds its own unique flavor to the casserole. Want to make this casserole heartier? Add proteins like cooked chicken or turkey. You can also mix in other vegetables. Spinach, bell peppers, or mushrooms work well. Just chop them small so they blend in nicely. This makes your casserole more nutritious and filling. Check out the Full Recipe for more ideas! To keep your leftover yellow squash casserole fresh, let it cool completely first. Then, place it in an airtight container. This helps to seal in moisture and flavor. Store it in the fridge for up to three days. If you have a lot left, consider dividing it into smaller portions. This makes it easier to reheat and share. If you want to save your casserole for later, freezing works great. Cut the casserole into serving-sized pieces. Wrap each piece tightly in plastic wrap and then in aluminum foil. This double layer prevents freezer burn. You can freeze it for up to three months. When you're ready to eat, just thaw it in the fridge overnight. To reheat, the oven is your best friend. Preheat the oven to 350°F (175°C). Place the casserole in an oven-safe dish. Cover it with foil to keep it moist. Heat for about 20-25 minutes, or until it’s warm all the way through. If you want a crispy top, remove the foil for the last 5 minutes. This will give it that delicious crunch you love. For a quick option, you can use a microwave. Heat in short bursts, stirring in between, until hot. You can use cream of chicken soup or a homemade mix. A simple blend of milk, butter, and flour also works well. You can add mushrooms for flavor. If you need a dairy-free option, try coconut milk or a cashew cream. Both will make your casserole creamy. To make it gluten-free, swap regular breadcrumbs for gluten-free ones. You can also use crushed gluten-free crackers. Make sure your cream of mushroom soup is labeled gluten-free. These swaps keep the dish tasty and safe for those with gluten issues. Yes, yellow squash can replace zucchini in many dishes. Both have similar textures and cooking times. You can use yellow squash in stir-fries, salads, and soups. It adds a nice color and flavor to your meals. Experimenting with yellow squash opens up new tastes. In this post, we explored how to make a delicious yellow squash casserole. We covered ingredients, preparation steps, and cooking tips. We also shared storage info and answered common questions. With these details, you can create a dish everyone will love. Experiment with variations to suit your taste. Enjoy cooking and sharing this hearty meal with friends and family!

Yellow Squash Casserole

Delight your taste buds with this Golden Delight Yellow Squash Casserole, a delicious and comforting dish perfect for any meal! Made with fresh yellow squash, savory onions, sharp cheddar cheese, and a crunchy breadcrumb topping, this recipe is easy to follow and delightful to serve. Ready in just 45 minutes, it's a must-try for squash lovers. Click through for the full recipe and surprise your family with this tasty treat!
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Ingredients
  

4 cups yellow squash, sliced

1 cup onion, chopped

1 cup sharp cheddar cheese, shredded

1 cup cream of mushroom soup (canned or homemade)

1 cup breadcrumbs

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon black pepper

1/4 teaspoon salt

2 tablespoons olive oil

1/2 cup grated Parmesan cheese

Instructions
 

Preheat your oven to 350°F (175°C).

    In a large skillet, heat the olive oil over medium heat. Add the chopped onions and sauté until they are soft and translucent, about 5 minutes.

      Add the yellow squash slices to the skillet with the onions. Season with garlic powder, onion powder, black pepper, and salt. Cook for about 10 minutes, stirring occasionally, until the squash is tender but not fully cooked.

        In a large mixing bowl, combine the sautéed squash and onion mixture with the cream of mushroom soup and sharp cheddar cheese. Mix well until all ingredients are combined.

          In a separate bowl, mix the breadcrumbs with the grated Parmesan cheese.

            Pour the squash mixture into a greased 9x13 inch baking dish, spreading it evenly. Then sprinkle the breadcrumb and Parmesan mixture on top, ensuring the entire surface is covered.

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

                Allow the casserole to cool for 5 minutes before serving.

                  Prep Time: 15 min | Total Time: 45 min | Servings: 6

                    - Presentation Tips: Serve the casserole warm, garnished with fresh herbs like parsley or chives for a pop of color. You can also accompany it with a colorful side salad for a well-rounded meal.