Description
This loaded squash casserole with ground beef offers a complete and hearty meal. It is a comforting one-pan dish perfect for a satisfying dinner.
Ingredients
Scale
- 2 lbs yellow squash, sliced
- 1 lb ground beef
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 can (10.75 oz) cream of mushroom soup
- 1/2 cup milk
- 1 cup shredded cheddar cheese
- 1/2 cup breadcrumbs
- 2 tbsp butter, melted
- Salt to taste
- Black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
- Add the chopped onion and green bell pepper to the skillet with the ground beef. Cook until vegetables are tender, about 5-7 minutes.
- Stir in the cream of mushroom soup, milk, salt, and pepper into the beef mixture.
- Gently fold in the sliced yellow squash.
- Pour the mixture into a 9×13 inch baking dish.
- Sprinkle the shredded cheddar cheese evenly over the top.
- In a small bowl, combine the breadcrumbs and melted butter. Sprinkle this mixture over the cheese.
- Bake for 30-35 minutes, or until the casserole is bubbly and the topping is golden brown.
- Let stand for a few minutes before serving.
Notes
- You can use different types of squash like zucchini or a mix of both.
- Feel free to add other vegetables like corn or diced tomatoes for more flavor and texture.
- For a richer flavor, use a blend of cheeses.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg