Squash Casserole Recipe Pioneer Woman
If you're looking for a delicious, easy-to-make summer recipe, look no further than this mouth-watering squash casserole. Made from fresh summer squash and a variety of savory ingredients, this casserole is the perfect addition to any summer meal or get-together.
Ingredients:
- 2 pounds yellow summer squash or zucchini, sliced
- 1 large onion, chopped
- 1 can condensed cream of mushroom soup
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 2 eggs, beaten
- 1 cup shredded Cheddar cheese
- 1/2 cup butter, melted
- 1/4 cup seasoned bread crumbs
- Salt and pepper to taste
Instructions:
1. Preheat your oven to 350 degrees F (175 degrees C).
2. Grease a 9x13 inch baking dish.
3. In a large skillet, cook the squash and onion until tender, then drain off any excess liquid.
4. In a separate bowl, mix together the cream of mushroom soup, sour cream, mayonnaise, eggs, Cheddar cheese, and melted butter.
5. Stir in the squash and onion mixture, and season with salt and pepper to taste.
6. Pour the mixture into the prepared baking dish, and sprinkle with bread crumbs.
7. Bake for 25-30 minutes, or until the casserole is golden brown and bubbly.
8. Let cool for a few minutes before serving, then enjoy!
Tips and Variations:
- This recipe can be easily customized to suit your tastes. Try adding in some chopped bell peppers or fresh herbs for added flavor.
- You can also make this dish vegetarian-friendly by using vegetable broth instead of chicken broth, and omitting the bacon.
- For an even healthier version of this recipe, try using low-fat or fat-free cheese and mayonnaise, and substitute Greek yogurt for the sour cream.
- This casserole can be stored in the refrigerator for up to three days, or frozen for later use.
Conclusion:
In conclusion, this summer squash casserole is the perfect way to enjoy fresh, seasonal produce in a delicious and easy-to-make dish. With its creamy, savory flavor and hearty texture, it's sure to be a hit with your family and friends.
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