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If you're looking for a comforting dish that brings together the best of squash and cheddar cheese, this Squash Casserole Recipe with Bread Crumbs is a must-try. It's creamy, cheesy, and topped with buttery bread crumbs for that perfect crunch. Whether you're hosting a family dinner or just craving something hearty, this casserole hits the spot. Let's dive into this deliciousness!
The name of the recipe: Squash Casserole Recipe with Bread Crumbs
Ingredients:
- 4 cups sliced squash
- 1 cup chopped onion
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 1 cup bread crumbs
- 2 tbsp melted butter
- to taste salt and pepper
Instructions:
- preheat oven to 350°f (175°c).
- in a large pot, boil sliced squash and chopped onion until tender. drain well.
- in a mixing bowl, combine squash, onion, cheddar cheese, and sour cream. season with salt and pepper.
- transfer mixture to a baking dish. in a separate bowl, mix bread crumbs and melted butter. sprinkle over the squash mixture.
- bake in preheated oven for 25-30 minutes, or until the top is golden brown and bubbly.
What You Will Need for This Delicious Casserole
What you will need to make squash casserole
sliced squash: Provides a tender, slightly sweet base that pairs well with other ingredients, creating a hearty and flavorful casserole.
chopped onion: Adds a savory depth and slight crunch, balancing the sweetness of the squash with its aromatic flavor.
shredded cheddar cheese: Melts into a creamy, tangy layer that enhances the overall richness and taste of the casserole.
sour cream: Brings a tangy creaminess that helps bind the ingredients together, adding moisture and a smooth texture.
bread crumbs: Creates a crispy, golden topping that contrasts nicely with the soft, creamy interior of the casserole.
melted butter: Adds richness and helps the bread crumbs brown, giving the casserole a deliciously crunchy top layer.
Essential Tools and Instruments for Preparation
What tools/instruments will be needed to make squash casserole recipe with bread crumbs
- Large pot: Needed to boil the squash and onion until tender, ensuring they are cooked evenly and thoroughly.
- Mixing bowl: Used to combine the cooked squash, onion, cheese, and sour cream into a uniform mixture.
- Baking dish: Essential for transferring the squash mixture and baking it to achieve a golden brown, bubbly top.
- Colander: Drains the boiled squash and onion, removing excess water to prevent a soggy casserole.
- Measuring cups: Ensures accurate measurement of ingredients like cheese, sour cream, and bread crumbs for consistent results.
- Wooden spoon: Ideal for mixing ingredients together without damaging the texture of the squash.
Squash Casserole Recipe with Bread Crumbs
Ingredients:
Main Ingredients
- 4 cups sliced squash
- 1 cup chopped onion
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 1 cup bread crumbs
- 2 tbsp butter melted
- to taste salt and pepper
Instructions:
- Preheat oven to 350°F (175°C).
- In a large pot, boil sliced squash and chopped onion until tender. Drain well.
- In a mixing bowl, combine squash, onion, cheddar cheese, and sour cream. Season with salt and pepper.
- Transfer mixture to a baking dish. In a separate bowl, mix bread crumbs and melted butter. Sprinkle over the squash mixture.
- Bake in preheated oven for 25-30 minutes, or until the top is golden brown and bubbly.
Notes:
Read more: Bread Crumb Topping Casserole Recipe
Nutrition value:
Keywords:
Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare the casserole mixture as directed.
- Assemble in a baking dish but don't add bread crumbs.
- Cover tightly with plastic wrap or foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, add bread crumbs and bake as directed.
Freezing Instructions
- Prepare and assemble the casserole without bread crumbs.
- Wrap tightly with plastic wrap and then foil.
- Freeze for up to 3 months.
- Thaw in the fridge overnight.
- Add bread crumbs and bake as directed.
Adding a pinch of nutmeg to the squash mixture can enhance the flavor, giving it a subtle warmth and depth.
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