Cheesy Squash Casserole
Yellow squash, zucchini, cheese and more combine to make the best cheesy squash casserole recipe you'll ever need!
Servings 10 people
Calories 250kcal
Cost 5.00
Equipment
- Sharp Kitchen Knife or Mandolin Slicer
- Large Mixing Bowl
- Large Fry Pan
- 9x13 Baking Dish or large cast iron skillet
- Spatula
Ingredients
- 3 med. yellow squash sliced thinly
- 3 med. zucchini sliced thinly
- 4-8 oz. white button mushrooms washed and sliced
- 2-3 Tbsp. minced garlic
- 1 small/med. white onion diced
- 4 Tbsp. salted butter
- 8 oz. Sour Cream
- 4 oz. parmesan cheese shredded
- 8 oz. Colby jack cheese shredded and divided
- 1 tsp. black pepper
- 1-2 tsp. Italian seasoning optional
Instructions
- Preheat oven to 350° F. Wash and slice squash and zucchini thinly and dice onion. Add butter to large fry pan and sauté onion, garlic and mushrooms until soft and fragrant.
- Add zucchini and squash to pan and fry until soft stirring often. In a separate bowl, combine all ingredients except cheeses. Add squash mixture and stir until fully incorporated.
- Add all parmesan cheese and 1/2 Colby-Jack cheese to mixing bowl. Stir gently until incorporated.
- Pour mixture into baking dish or cast iron skillet, sprinkle Italian seasoning evenly over the top (if using) and cover with foil. Bake at 350° F for 15-20 minutes or until cheese is melted fully. Remove foil and broil on low for 3 minutes to brown cheese slightly making sure it does not burn. Remove from oven and allow it to rest for 8-10 minutes.
