August 29, 2017

Summer Squash Casserole

This recipe makes great use of your summer squash.

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Summer Squash Casserole

This recipe is adapted from The Southern Junior League Cookbook: The Best Recipes from the Junior Leagues of the American South.

Servings: 4 servings
Author: Renee Shelton
Ingredients
  • 3 cups cubed summer squash
  • 1/4 cup sour cream
  • 1 tablespoon melted butter
  • 1 tablespoon shredded cheddar
  • 1/2 teaspoon salt
  • 1/8 teaspoon paprika
  • 1 egg yolk beaten
  • 1 tablespoon chopped chives
  • 2 tablespoons soft butter
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup dry bread crumbs
Instructions
  1. Saute squash in a buttered pan until tender. Set aside.
  2. Mix the sour cream, melted butter, cheese, salt, and paprika in a small saucepan over medium low heat. Stir until the cheese melts.
  3. Whisk in the egg yolk and the chopped chives. Add the squash.
  4. Transfer to a buttered casserole dish, dot with soft butter, grated cheese, and the dry bread crumbs.
  5. Bake in a preheated 350 degree oven until bubbly and browned on top, about 30 minutes.
  6. Serve hot.
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Filed Under: Fruit Vegetables
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