Squash Casserole

by Tim
Squash Casserole

I love me some summer squash and that’s why I’d like to share a squash casserole recipe that’s been in my family for many many years. However, oddly enough this recipe is something that my Mom just stumbled upon and gave it a go. Since then it’s evolved and become one of our staple recipes. We absolutely love it!

It’s funny how things become a tradition even when that wasn’t anyone’s original intent. I’ll admit that if someone told me in the future this squash casserole recipe would be one of the dishes that I couldn’t live without I don’t think I would have believed them. I’ve modified the recipe since my mom shared it with me. I add in Kale and I think that makes it even better but shhhh don’t tell anyone!

We make this squash casserole recipe for pretty much all the major holidays and a few times throughout the year. That’s probably why it always tastes so good because it’s not something we have very often.

The recipe is straight-forward and with a couple of key ingredients and a short time in the oven you have a hot and bubbly casserole that’s very good.

Squash Casserole

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Serves: 6 Prep Time: Cooking Time:

INGREDIENTS

  • 6 Medium Summer Squash
  • 1 Medium Red Onion
  • 1 Small Bunch of Kale
  • 1 Cup Sour Cream
  • 8OZ Block of Sharp or Extra Sharp Cheese
  • 2 TSP Pepper
  • 1 TSP Red Pepper Flakes
  • 1/3 Cup Panko Bread Crumbs
  • 6 TBSP Butter

INSTRUCTIONS

  • Cut off the ends on each squash and discard
  • Use a vegetable mandolin slicer or a knife to slice squash into thin rings
  • Cut of the ends of the onion and slice in thin rings
  • Remove the stems from the kale and roughly chop the kale
  • Add the squash slices, onions and kale pieces to a large pot half full of water and cook over high heat, once boiling allow to cook for 30 minutes
  • While the squash, onion and kale are cooking grate the cheese block
  • Preheat the oven to 375 degrees
  • Transfer the squash, onion and kale to a strainer and press out the water
  • Transfer the squash, onion and kale to a large mixing bowl, mash these ingredients together and then add the sour cream, cheese, pepper, red pepper flakes and mix together
  • Add the squash, onion and kale mixture to a casserole dish and sprinkle bread crumbs on top and cut the butter into small cubes and place on top of the bread crumbs
  • Cook the casserole for 30 minutes or until cheese the cheese is fully melted

Recipe Provided by SimpleeKitchen.com

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