(Many of the links in this article redirect to a specific reviewed product. Your purchase of these products through affiliate links helps to generate commission for HomePressureCooking.com, at no extra cost. Learn more)
This Layered Squash Casserole is a delightful way to enjoy fresh summer vegetables. Combining yellow squash, zucchini, and onion with a cheesy, buttery bread crumb topping, this dish is both comforting and flavorful. Perfect for a family dinner or a potluck, it’s easy to prepare and sure to impress. Let’s get cooking!
The name of the recipe: Layered Squash Casserole Recipe
Ingredients:
- 2 cups yellow squash, sliced
- 2 cups zucchini, sliced
- 1 cup onion, chopped
- 1 cup cheddar cheese, shredded
- 1 cup bread crumbs
- 2 tbsp butter, melted
- 1 tsp salt
- 1 tsp black pepper
Instructions:
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the squash, zucchini, and onion.
- Layer half of the vegetable mixture in a baking dish.
- Sprinkle half of the cheese over the vegetables.
- Repeat the layers with the remaining vegetables and cheese.
- In a small bowl, mix the bread crumbs with the melted butter, salt, and pepper.
- Sprinkle the bread crumb mixture over the top of the casserole.
- Bake in the preheated oven for 40 minutes or until the top is golden brown and the vegetables are tender.
What You Will Need
What you will need to make Layered Squash Casserole
- Yellow squash: Adds a mild, slightly sweet flavor and tender texture, perfect for layering in this comforting casserole.
- Zucchini: Provides a subtle, earthy taste and soft consistency, complementing the yellow squash beautifully.
- Onion: Brings a savory depth and slight crunch, enhancing the overall flavor profile of the dish.
- Cheddar cheese: Melts into a creamy, rich layer, adding a delightful cheesy goodness to each bite.
- Bread crumbs: Creates a crispy, golden topping, offering a satisfying contrast to the soft vegetables.
- Butter: Helps bind the bread crumbs, ensuring a deliciously buttery and crunchy top layer.
Tools and Instruments Required
What tools/instruments will be needed to make Layered Squash Casserole Recipe
- Baking dish: Essential for layering and baking the casserole evenly, ensuring the vegetables cook through and the top gets golden brown.
- Mixing bowl: Needed to combine the squash, zucchini, and onion before layering them in the baking dish.
- Small bowl: Useful for mixing the bread crumbs with melted butter, salt, and pepper to create the topping.
- Knife: Required for slicing the squash, zucchini, and chopping the onion.
- Cutting board: Provides a safe surface for slicing vegetables and chopping onions.
- Oven: Necessary for baking the casserole at the right temperature to achieve a tender and golden brown finish.
Layered Squash Casserole Recipe
A delicious and hearty layered squash casserole perfect for any meal.
Print
Jump to comment
Pin This
Equipment
- Baking Dish
- Mixing bowl
- Knife
Ingredients:
Main Ingredients
- 2 cups Yellow Squash, sliced
- 2 cups Zucchini, sliced
- 1 cup Onion, chopped
- 1 cup Cheddar Cheese, shredded
- 1 cup Bread Crumbs
- 2 tbsp Butter, melted
- 1 tsp Salt
- 1 tsp Black Pepper
Instructions:
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the squash, zucchini, and onion.
- Layer half of the vegetable mixture in a baking dish.
- Sprinkle half of the cheese over the vegetables.
- Repeat the layers with the remaining vegetables and cheese.
- In a small bowl, mix the bread crumbs with the melted butter, salt, and pepper.
- Sprinkle the bread crumb mixture over the top of the casserole.
- Bake in the preheated oven for 40 minutes or until the top is golden brown and the vegetables are tender.
Notes:
Feel free to add some cooked chicken or turkey for extra protein.
Nutrition value:
Calories: 250kcalCarbohydrates: 20gProtein: 10gFat: 15gSaturated Fat: 8gCholesterol: 40mgSodium: 600mgPotassium: 450mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 200mgIron: 2mg
Keywords:
Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Assemble the casserole up to the point of baking.
- Cover tightly with plastic wrap or foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from the fridge and let sit at room temperature for 30 minutes.
- Bake as directed.
Freezing Instructions
- Assemble the casserole but don't bake it.
- Wrap tightly with plastic wrap, then cover with foil.
- Label with the date and freeze for up to 3 months.
- To bake, thaw in the fridge overnight.
- Let sit at room temperature for 30 minutes before baking.
- Bake as directed, adding an extra 10-15 minutes to the baking time if needed.
For a richer flavor, try adding a pinch of nutmeg to the bread crumb mixture. It brings out the natural sweetness of the squash and zucchini.
Frequently Asked Questions
FAQ:
Can I use other types of squash?
Yes, you can substitute with butternut or acorn squash.
How do I store leftovers?
Keep them in an airtight container in the fridge for up to 3 days.
Can I make this casserole ahead of time?
Absolutely, assemble it and refrigerate for up to 24 hours before baking.
What can I use instead of bread crumbs?
Crushed crackers or panko work well as substitutes.
Is it possible to freeze this casserole?
Yes, freeze it before baking. Thaw in the fridge overnight before cooking.
0 thoughts on “Layered Squash Casserole Recipe”