As I’ve mentioned recently, summer is slowly ebbing and autumn is making its way into our hearts and home. And as such, I’ve been cooking up a storm with delicious fall treats. Today I bring you a delicious and plentiful side dish which I can’t get enough of these days!
I’m not normally a fan of squash in ANY form (unless you include pumpkin… which I guess is in the squash family), but this casserole is so comforting and perfect for a crisp fall day that I can’t help but gobble it up.
I think it would make an awesome Thanksgiving dish, as well, as it kind of reminds me of stuffing, but without the extra carbs!
- 2 C yellow squash (chopped)
- 1 large onion
- 4 T butter
- 2 C breadcrumbs
- 1 C parmesan cheese
- 1/2 C crumbled bacon
- 1 T garlic salt
- 1/4 C chives
- 1/4 C parsley
- 1/2 C sour cream
- 2 C cheddar cheese
- 2 eggs
- In a pot of boiling, salted water, cook the squash until nice and tender.
- Drain the squash and use paper towels to soak up as much moisture as you can. Leave it to the side until you’re ready for it.
- Chop the onion into a large dice.
- In a pan, melt 2 T butter and add in the onions. Fry until they are soft and transparent (or for longer if you like them that way).
- Turn off the heat.
- Add in the garlic salt, chives and parsley and stir to combine.
- Add the bacon, 1/2 C parmesan, 1 C breadcrumbs and the sour cream along with the cooked squash. Stir well to combine.
- In a separate bowl or measuring jug, beat the two eggs with half of the cheddar cheese, some salt and pepper.
- Pour the egg mix into the pot and stir everything well.
- Place the entire mix into a large casserole pan.
- In the same pot, melt the rest of the butter.
- Add in the rest of the breadcrumbs and the parmesan until a mix like “wet sand” occurs.
- Crumble the breadcrumb mixture over the top of the casserole, ensuring even coverage.
- Place the casserole into an oven at 350 degrees for about 45 minutes.
- When you have about ten minutes left, sprinkle the remaining cheddar cheese over the top of the casserole and put it back in so it can melt.
Even being generous with portion sizes (because… c’mon, it’s delicious!), it will feed 8 people comfortably.
It will last about a week in the fridge (unless you can’t get enough of it and keep eating it for breakfast, lunch and dinner… ahem…), and it freezes remarkably well.
I have decided that next time around I may try adding in some more veggies – maybe some mushrooms and/or peas, as I think both would be good in this dish.
Do let me know if you try it, as I’m always keen to hear how others get on!