Description
Easy to throw together, this summer squash casserole is a savory southern staple that can feed a crowd.
Ingredients
2.5 lbs yellow squash, small diced
½ stick (4 Tbsp) of salted butter
1 onion, small diced
2 garlic cloves, minced
1 carrot, finely grated
8 oz sour cream
1 can (10.5 oz) cream of chicken soup – I use Pacific Foods Organic Cream of Chicken Soup*
¼ tsp pepper
1½ tsp salt
1 1/2 c Italian seasoned bread crumbs, divided (1/2 c mixed in, 1 c on top)*
Instructions
In a large pot, melt the butter and add chopped squash and onion. Cook, stirring as needed, over medium heat for 15-20 minutes until soft. Add garlic for the last minute.
In a large glass bowl, add sour cream, cream of mushroom soup, grated carrot, 1/2 c bread crumbs, salt and pepper and mix until well combined.
Strain the squash and onion mixture and press it with a spoon to get as much excess liquid out as possible. Transfer the squash and onion into the large bowl with the sour cream mixture. Mix well.
Pour into a 9×13″ baking dish. Sprinkle remaining1 cup of bread crumbs on top.
Bake at 350 degrees for 45 minutes. To achieve a more toasted top, broil at the end. Watch closely so it won’t burn.
Let sit for 5-10 minutes before serving. Enjoy!
Notes
*If you use a different cream of chicken soup or breadcrumbs with higher sodium content, you might need to lessen the amount of salt specified in the recipe. Start with adding 1/2 tsp then taste. Adjust to your liking.