Squash Casserole
Squash casserole is one of those staples of a Southern table, be that Sunday supper, holidays, church picnics and everything in between.
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Ingredients
- 4 cups yellow squash sliced (about ½ inch)
- ½ medium onion diced
- 1 tablespoons green bell pepper finely diced
- 1 tablespoons red bell pepper finely diced
- ½ carrot finely grated
- ½ cup heavy cream
- ½ cup sour cream
- ½ cup sharp cheddar cheese
- ½ teaspoon garlic powder
- salt and pepper to taste
- 8 saltine crackers crushed
- 1 cup fresh bread crumbs I happened to use panko this time…worked great
- 1 tablespoons fresh parsley chopped
- 4 tablespoons half of a stick butter, melted
Instructions
- Cook squash and onion together in boiling water until soft (not squishy), drain in colander.
- In a large bowl, combine squash and onion with the next 7 ingredients and stir to combine.
- Salt and pepper to taste.
- Pour into a large greased casserole dish.
- In a large ziplock bag, crush the saltine crackers, add bread crumbs and parsley.
- Pour melted butter over the mixture in the bag and mix it together to coat all the crumbs with butter.
- Pour the cracker/crumb mixture on top of the casserole.
- Bake in a 350 degree oven until bubbly and top is golden brown. About 30 minutes.
Notes
I used yellow squash and zucchini in this pictured version. I was a tad short of yellow squash. This is not a deviation from the Southern-ness of the dish, as many recipes call for both.
