Ingredients
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6 cups sliced yellow squash (about 4–5 medium squash)
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1 medium onion, finely diced
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3 tablespoons unsalted butter
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1 cup sharp cheddar cheese, shredded
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3 large eggs, beaten
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1/2 cup sour cream (or Greek yogurt as a lighter option)
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1/2 teaspoon garlic powder
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1/4 teaspoon dried thyme or parsley (optional)
For the Topping:
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1 cup plain breadcrumbs—crisp panko or plain breadcrumbs
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2 tablespoons melted butter
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1/2 teaspoon paprika (optional, for color)
Instructions
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Preheat Oven & Prepare Squash
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Preheat oven to 350°F.
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Trim and slice yellow squash into 1⁄4‑inch rounds.
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Cook Squash & Onion
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In a large skillet, melt 3 tablespoons butter over medium heat.
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Sauté onions for 3 minutes until translucent.
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Add squash, garlic powder, salt, pepper, and optional thyme; cook ~5 minutes until squash softens. Drain any excess liquid.
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Mix the Base
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Transfer squash-onion mixture into a large bowl.
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Add beaten eggs, sour cream, and shredded cheddar. Stir until well combined.
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Assemble in Baking Dish
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Grease a 9×13‑inch casserole dish.
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Spread the squash mixture evenly.
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Prepare the Topping
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In a small bowl, combine breadcrumbs, melted butter, and paprika.
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Sprinkle evenly over the casserole.
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Bake
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Bake uncovered at 350°F for 30–35 minutes, until bubbly and topping is golden brown.
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Rest & Serve
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Let rest 5 minutes before serving to let the casserole set and flavors meld.
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