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–+ servings
Maya

Southern Squash Casserole: A Comforting Family Delight!

Southern Squash Casserole is a comforting dish made with fresh squash, zucchini, and a blend of cheeses, perfect for family gatherings.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Casserole
Cuisine: Southern
Calories: 280
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 medium yellow squash sliced (about 4 cups)
  • 2 medium zucchini sliced (about 4 cups)
  • 1 medium onion chopped
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1 cup cooked rice white or brown
  • 1 cup shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 3 large eggs
  • 1/4 cup milk
  • 1/4 cup fresh basil chopped (or 1 tablespoon dried basil)
  • 1 cup panko breadcrumbs
  • 2 tablespoons butter melted

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with cooking spray or butter.
  2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent.
  3. Add the sliced yellow squash and zucchini to the skillet. Season with salt, black pepper, and garlic powder. Cook for another 5-7 minutes until the squash is tender. Remove from heat and let cool slightly.
  4. In a large bowl, combine the cooked rice, cheddar cheese, Parmesan cheese, eggs, milk, and chopped basil. Mix well.
  5. Stir in the sautéed squash mixture until everything is evenly combined.
  6. Pour the mixture into the prepared baking dish and spread it evenly.
  7. In a small bowl, mix the panko breadcrumbs with the melted butter. Sprinkle the breadcrumb mixture evenly over the casserole.
  8. Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the casserole is set. Let it cool for 5-10 minutes before serving.

Nutrition

Serving: 1servingCalories: 280kcalCarbohydrates: 18gProtein: 10gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 9gCholesterol: 150mgSodium: 500mgFiber: 2gSugar: 3g

Notes

  • For a spicier kick, add 1/2 teaspoon of red pepper flakes to the squash mixture.
  • Substitute the cheddar cheese with pepper jack for a creamy, spicy twist.

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