Description
A creamy and tangy sour cream squash casserole recipe, perfect as a side dish.
Ingredients
Scale
- 1 pound yellow squash, thinly sliced
- 1 cup sour cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped onion
- 2 tablespoons butter, melted
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup breadcrumbs
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, combine sliced squash, sour cream, Parmesan cheese, parsley, onion, melted butter, minced garlic, salt, and pepper.
- Mix well until all ingredients are evenly coated.
- Pour the mixture into a greased 8×8 inch baking dish.
- Sprinkle breadcrumbs evenly over the top.
- Bake for 30-35 minutes, or until bubbly and lightly browned.
- Let stand for a few minutes before serving.
Notes
- You can substitute zucchini for yellow squash.
- For a richer flavor, add a pinch of nutmeg to the sour cream mixture.
- If you prefer a crispier topping, mix the breadcrumbs with a tablespoon of melted butter before sprinkling.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 25mg