I hope you enjoy the selections that have been picked for you in Sharon’s cooking Corner Collection. It is such a privilege to share these recipes with you.
Today’s selection from Sharon’s Cooking Corner Collection is a light casserole dish. It is made with Yellow Summer Squash. It has herbs and spices to tickle your pallet. You can serve this with Beef, Pork, or Chicken. It will complement your main dish with an explosion of flavors.
YELLOW SUMMER SQUASH CASSEROLE
- 6 Small Yellow Squash
- 1/2 cup Sour Cream
- 2 Large eggs at room temperature
- 1 Tablespoon dried minced onion
- 1 Tablespoon Fresh Thyme
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 Cup Grated Cheddar Cheese
- 3/4 Cup Panko Breadcrumbs
- 2 Tablespoons melted Butter
- 1 teaspoon Garlic Salt
OPTIONAL INGREDIENTS
- 1 Tablespoon Parmesan Cheese
- 1 Tablespoon chopped Fresh Parsley
DIRECTIONS
- Preheat oven to 350 degrees F. Grease or spray a 2-quart casserole dish or 9 x 13-inch baking pan with non-stick cooking spray.
- Wash and thinly slice the yellow squash. Place the slices into a large mixing bowl.
- Combine the sour cream, eggs, fresh thyme, salt, and pepper, In a medium mixing bowl.
- Fold in the Grated Cheddar Cheese
- Pour the mixture over the sliced yellow squash. Mix to combine all ingredients
- Transfer the squash and cheese mixture to the prepared baking dish.
- In a small bowl, combine Panko Breadcrumbs with the melted butter and garlic salt, plus the Parmesan cheese and fresh parsley if desired
- Sprinkle the topping mixture over the squash in your baking dish, then transfer to the center of the middle rack of your preheated oven.
- Bake for 30-35 minutes or until the cheese is melted and starting to bubble and the topping is lightly golden brown. Remove from the oven and serve immediately.
It is so much fun creating new dishes to share with family and friends.
Please come back often for the next selection. See you in the kitchen !