Easy to throw together, this summer squash casserole is a savory southern staple that can feed a crowd.
2.5 lbs yellow squash, small diced
½ stick (4 Tbsp) of salted butter
1 onion, diced
1 garlic clove, minced
1 carrot, grated
8 oz sour cream
1 can (10.5 oz) cream of chicken soup
¼ tsp pepper
½ tsp salt
1 c Italian seasoned bread crumbs, divided (half mixed in, half sprinkled on top)
In a large pot, melt the butter and add chopped squash and onion. Cook, stirring as needed, over medium heat for 20 minutes until soft.
In a large glass bowl, add remaining ingredients (only ½ c of bread crumbs) and mix until well combined.
Using a slotted spoon to drain excess liquid, transfer the squash and onion into the large bowl with the sour cream mixture. Mix well.
Pour into a 9×13″ baking dish. Sprinkle remaining ½ cup of bread crumbs on top.
Bake at 350 degrees for 45 minutes. To achieve toasted top, broil at the end. Watch closely so it won’t burn.