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
- salt
- pepper
- 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.
I love the mixture of crunchy and soft that this dish has. The bacon and parmesan give it a gentle saltiness, while the cheddar and sour cream even it out with a nice creaminess.
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!
I'm a 31 year old stay at home mother, crafter, domestic goddess and blogger from Kissimmee, FL. 
