Best Squash Casserole with Green Chile-Summer Squash Recipes
Sliced yellow squash and onions baked in a cheesey sauce and topped with a parmesan bread topping.
Servings 8
Calories 229kcal
Ingredients
- 6 medium squash thinly sliced
- 1 large onion thinly sliced
- 1/4 cup butter
- 1/2 cup parmesan cheese grated
- 1 cup sharp cheddar cheese shredded
- 1/2 cup sour cream
- 3 whole roasted green chile peeled and chopped
- 1/4 tsp salt
- 1/4 tsp black pepper
- Fresh chopped parsley optional
Topping
- 1/4 cup breadcrumbs
- 1/4 cup parmesan cheese
- 1 tbsp butter melted
Instructions
- Preheat oven to 350 degrees F
- Melt butter in a large skillet or wok over medium heat
- Add squash and onions, saute' until onions are translucent
- Place cooked squash and onions in a large mixing bowl, add cheddar cheese, parmesan cheese, sour cream, green chiles, salt and pepper
- Gently mix until well combine
- Pour the ingredients into a lightly oiled 2-quart baking dish ( or it can be sprayed with a cooking spray)
- Mix the breadcrumbs, parmesan cheese, and 1 tbsp melted butter in a small dish and sprinkle the crumb mixture on top of the casserole
- Bake, uncovered for 20 minutes until golden
- Remove from oven, let cool 5-10 minutes prior to serving.
- Garnish with chopped fresh parsley
Nutrition
Calories: 229kcal | Carbohydrates: 10g | Protein: 10g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 427mg | Potassium: 80mg | Fiber: 12g | Sugar: 4g | Vitamin A: 526IU | Vitamin C: 2mg | Calcium: 242mg | Iron: 4mg