Baked Squash Casserole

With so many squash popping out of the garden we have started to get creative in the kitchen. This is a super easy take on baked squash casserolemy mother-in-laws squash casserole – and perhaps a little lighter as well. The reason we love this recipe just a little bit better than her’s is that there is squash in every bite with no bread filler. Shhhh, don’t tell her we said that!

3 tablespoons butter (could also use olive oil)

1 teaspoon minced garlic

3 small/medium yellow summer squash

1 small/medium zucchini

1/2 cup of half-and-half

3/4 cup mixed shredded cheddar and mozzarella cheese

3/4 cup breadcrumbs

Salt and pepper to taste

Begin by washing and then thinly slicing your squash and zucchini.

sliced squash

In a large frying pan or sauce pan, melt the butter and lightly brown the minced garlic. Add the squash and zucchini, sprinkle with salt and pepper and cook over medium-high heat until cooked through and soft.

squash in the pan

cooked squash

Once soft, add the cream and half of the cheese – you will want to reserve about a 1/4 cup of each to sprinkle on the top of the casserole.

squash with cream and cheese

Mix together and cook until the cheese is melted and the cream sauce has thickened. Pour into a 4-quart baking dish. Sprinkle half of the breadcrumbs and then the rest of the cheese.

adding toppings

Top with the remaining breadcrumbs and bake at 350 for 20-25 minutes or until bubbly and the topping has browned.

squash casserole

This blog post was shared at: From the Farm Blog Hop

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2 responses to “Baked Squash Casserole”

  1. KerryCan says :

    This looks great! I need a way to eat more squash and this may just be the ticket!

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