Yellow Summer Squash Casserole ♥ Recipe

A rich casserole with the sunny-colored summer squash called 'yellow squash'. Low carb.

So who else grew up where each and every casserole tasted exactly the same as the last? No wonder. While the main ingredients changed, the binding did not, it was a can (or often two) of Campbell's mushroom soup. For an especially uptown casserole, the big guns were hauled out: Campbell's cream of celery or cream of shrimp. Yikes.

These days, I pass by the casseroles with canned mushroom soup, the ones rife in the church and family cookbooks that I otherwise duly truly appreciate for homespun get-it-on-the-table-fast fare. This casserole recipe, however, caught my attention because I sensed it was trying to duplicate the smooth texture and rich taste of those potluck-friendly casseroles. And so it did -- but with flavor and whole ingredients, albeit rich ones.

This is a keeper, perfect for the shortening days when it seems right, again finally, to actually cook vegetables, not just chop and chew them.

Aside: So who else grew up with 'hot dishes', not casseroles? It's a Minnesota thing!

SUMMER SQUASH CASSEROLE

Hands-on time: 30 minutes
Time to table: 60 minutes
Serves 8

2 pounds yellow squash, ends trimmed, halved lengthwise, sliced into half moons

SAUCE
2 tablespoons butter
1/2 cup sour cream
1/2 cup cheddar cheese
1 teaspoon kosher salt
1/4 teaspoon paprika
2 egg yolks, beaten slightly with a fork
2 tablespoons chopped chives

TOPPING
2 tablespoons butter, melted
1/4 cup panko or dried bread crumbs
1/2 cup grated Parmesan
Chopped chives for garnish

Preheat oven to 350F.

SQUASH Place squash pieces in a microwave-safe dish, add a tablespoon or two of water and cover with plastic wrap. Cook on high until squash reaches the desired tenderness. (It won't soften much more in the oven, so do watch the tenderness. I cooked the squash until it was cooked but still had some slight bit of bite.) Drain if needed.

SAUCE In a saucepan, melt the butter, sour cream, cheese, salt and paprika until smooth. A tablespoon at a time, whisk the hot sauce into the eggs, then return to the saucepan. Stir in the cooked and drained squash. Arrange in a greased shallow casserole dish.

TOPPING Mix the topping ingredients. (Next time I'll brown these a bit in a skillet.) Arrange evenly across the squash.

BAKE Bake for 25 - 30 minutes until hot and bubbly clear through. If the topping isn't browned, slip under the broiler for a few minutes, watching carefully so not to burn. Sprinkle with the chopped chives. Serve immediately.

NUTRITION ESTIMATE
Per Serving: 190Cal; 7g Protein; 14g Tot Fat; 9g Sat Fat; 8g Carb; 2g Fiber; 6NetCarb; 281mg Sodium; 89mg Cholesterol; Weight Watchers 4.5 points

TODAY'S VEGETABLE RECIPE INSPIRATION Saint Louis Days, Saint Louis Nights from the Junior League of St. Louis

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SUMMER SQUASH RECIPES from the ARCHIVES
~ Easy Cheesy Zucchini ~
~ Early Autumn Leaves in Soup ~
~ Yellow Squash Coconut Soup ~

~ more summer squash recipes ~
~ more casserole recipes ~

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