Jane Bullard's Yellow Squash Casserole Recipe

Name: Jane Bullard's Yellow Squash Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups yellow squash, cut up 1/4-inch pieces; 1 tablespoon extra-virgin olive oil; ¾ cup chopped shallot; ½ cup sour cream; 4 tablespoons butter, softened to room temperature; 1 teaspoon salt; ½ teaspoon fresh coarse ground black pepper; 1 tablespoon fresh thyme leave; ½ teaspoon paprika; ¼ cup grated parmesan cheese; ¼ cup grated romano cheese; 1 egg, beaten; 1 cup soft breadcrumbs (homemade); 2 tablespoons butter, melted; 1 ¼ cups grated parmesan cheese

Servings: persons

3 cups yellow squash, cut up 1/4-inch pieces
1 tablespoon extra-virgin olive oil
¾ cup chopped shallot
½ cup sour cream
4 tablespoons butter, softened to room temperature
1 teaspoon salt
½ teaspoon fresh coarse ground black pepper
1 tablespoon fresh thyme leave
½ teaspoon paprika
¼ cup grated parmesan cheese
¼ cup grated romano cheese
1 egg, beaten
1 cup soft breadcrumbs (homemade)
2 tablespoons butter, melted
1 ¼ cups grated parmesan cheese

1
Set oven rack in the middle position; preheat oven to 350.
2
Coat a 13 x 9 inch glass baking dish with vegetable spray.
3
Place squash in a steamer basket, set over simmering water, and cover.
4
Steam just until tender, 10-12 minutes (do not overcook).
5
Cool and pat dry with paper towels; set aside.
6
Heat oil in a small skillet over medium heat; add shallots and cook, stirring with wooden spoon, until translucent, about 5 minutes; set aside.
7
Combine sour cream, butter, salt, pepper, thyme leaves, and paprika in a large saucepan over medium heat.
8
Cook, stirring, until the butter melts and mixture is smooth, 3-4 minutes.
9
Add the cheeses; stir until smooth.
10
Remove from heat and whisk in egg.
11
Fold in sauteed shallots; add squash and gently stir to combine.
12
Transfer mixture to prepared dish and level the top.
13
Mix breadcrumbs with melted butter and Parmesan cheese; sprinkle over squash.
14
Bake about 30 minutes or until breadcrumbs are golden brown and cheese is bubbling.
15
Serve hot; store leftovers covered with wax paper in the refrigerator.

562

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 cups yellow squash, cut up 1/4-inch pieces, 1 tablespoon extra-virgin olive oil, ¾ cup chopped shallot, ½ cup sour cream, and more.

Yes, Jane Bullard's Yellow Squash Casserole falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Jane Bullard's Yellow Squash Casserole

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