Name: Straight Neck Squash Casserole
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 4 medium straight neck squash, sliced into thin rounds; 1 medium onion, finely chopped; 2 tablespoons butter or olive oil; 1 cup shredded cheddar cheese; ½ cup grated Parmesan cheese; 2 large eggs, lightly beaten; 1 cup sour cream (or Greek yogurt); 1 cup breadcrumbs or crushed crackers; ½ teaspoon garlic powder; ½ teaspoon salt; ¼ teaspoon black pepper; ¼ teaspoon paprika

Description

A comforting, cheesy casserole featuring tender straight neck squash layered with sour cream, eggs, and cheeses, topped with crispy breadcrumbs for a golden finish. Perfect as a side dish or light main.

Ingredients

Scale

4 medium straight neck squash, sliced into thin rounds

1 medium onion, finely chopped

2 tablespoons butter or olive oil

1 cup shredded cheddar cheese

½ cup grated Parmesan cheese

2 large eggs, lightly beaten

1 cup sour cream (or Greek yogurt)

1 cup breadcrumbs or crushed crackers

½ teaspoon garlic powder

½ teaspoon salt

¼ teaspoon black pepper

¼ teaspoon paprika

Instructions

1. Preheat oven to 350°F (175°C) and grease a medium casserole dish.

2. In a skillet, heat butter or oil and sauté onion and squash slices for 7–8 minutes until softened. Drain excess liquid.

3. In a bowl, whisk together sour cream, eggs, cheddar, half the Parmesan, garlic powder, salt, pepper, and paprika. Stir in the sautéed squash mixture.

4. Spread the mixture evenly in the prepared dish. Sprinkle remaining Parmesan and breadcrumbs on top. Drizzle with melted butter if desired.

5. Bake for 30–35 minutes until the topping is golden and the casserole is bubbling.

6. Let rest 5–10 minutes before serving to set the layers.

Prep Time: 15 minutes
Cook Time: 35 minutes

Nutrition

Calories: 250
Sodium: 450
Fat: 15
Carbohydrates: 18
Protein: 10