Description
This sour cream squash casserole recipe creates a tangy, creamy side dish perfect for any meal. It balances the sweetness of squash with the richness of sour cream and a blend of savory seasonings.
Ingredients
Scale
- 2 pounds yellow squash, sliced
- 1 cup sour cream
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped onion
- 1/4 cup breadcrumbs
- 2 tablespoons melted butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
Instructions
- Preheat oven to 375°F (190°C).
- Steam or boil squash until tender, about 10-15 minutes. Drain well.
- Mash the cooked squash in a large bowl.
- Stir in sour cream, cheddar cheese, onion, salt, black pepper, and garlic powder. Mix until combined.
- Pour the squash mixture into a 9×13 inch baking dish.
- In a small bowl, combine breadcrumbs and melted butter. Sprinkle evenly over the squash mixture.
- Bake for 25-30 minutes, or until golden brown and bubbly.
- Serve hot.
Notes
- For a richer flavor, use full-fat sour cream.
- You can add a pinch of cayenne pepper for a subtle kick.
- This casserole reheats well. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 220
- Sugar: 5g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 40mg