Description
This zucchini squash casserole recipe layers summer squash with savory seasonings for a delightful side dish that’s easy to make and perfect for any meal.
Ingredients
Scale
- 1 pound zucchini, thinly sliced
- 1 pound yellow squash, thinly sliced
- 1 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1/4 cup butter
- 1 can (10.75 ounces) condensed cream of mushroom soup, undiluted
- 1/2 cup sour cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 cup shredded cheddar cheese
- 1/2 cup bread crumbs
Instructions
- Preheat your oven to 375°F (190°C).
- Lightly grease a 9×13 inch baking dish.
- In a large skillet, melt the butter over medium heat.
- Add the chopped onion and green bell pepper and cook until softened, about 5-7 minutes.
- Stir in the cream of mushroom soup, sour cream, salt, black pepper, and garlic powder.
- Add the sliced zucchini and yellow squash to the skillet and toss to coat with the sauce.
- Pour the mixture into the prepared baking dish.
- Sprinkle the shredded cheddar cheese evenly over the top.
- Top with the bread crumbs.
- Bake for 30-40 minutes, or until bubbly and the topping is golden brown.
- Let stand for a few minutes before serving.
Notes
- For a crispier topping, you can lightly toast the bread crumbs in a dry skillet before adding them to the casserole.
- Feel free to add other seasonings like dill or Italian seasoning to the vegetable mixture.
- If you prefer a less cheesy casserole, you can reduce the amount of cheddar cheese.
- Prep Time: 15 minutes
- Cook Time: 30-40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of casserole
- Calories: Approximately 250
- Sugar: Approximately 5g
- Sodium: Approximately 600mg
- Fat: Approximately 18g
- Saturated Fat: Approximately 10g
- Unsaturated Fat: Approximately 8g
- Trans Fat: 0g
- Carbohydrates: Approximately 18g
- Fiber: Approximately 3g
- Protein: Approximately 7g
- Cholesterol: Approximately 35mg