Serves a Crowd

Squash Casserole

October 24, 2018
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Photo by Dash of Amy
Author Notes

Yellow squash, zucchini, onions, garlic, and spices sauteed, and then topped with crumbled corn muffins, and sprinkled with cheddar cheese. A perfect side dish for Thanksgiving. —Dash of Amy

  • Prep time 10 minutes
  • Cook time 30 minutes
  • Serves 12
  • 2 large zucchini, cut in pieces
  • 2 yellow squash, cut in pieces
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 stick organic butter
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon parsley
  • 1 teaspoon Mrs. Dash onion & herb seasoning
  • 1 cup vegetable or chicken broth
  • 6 corn muffins, crumbled
  • 8 ounces cheddar cheese, shredded
In This Recipe
  1. Heat a deep skillet over medium heat and melt the butter.
  2. Add the onions and cook for one minute.
  3. Add the zucchini, squash, and garlic, and mix well.
  4. Add the salt, pepper, and Mrs. Dash, mix well and cook for about 3-4 minutes until veggies are fork tender.
  5. Add the broth, and then crumble the corn muffins into the veggie mixture.
  6. Gently mix, then pour into a large rectangular baking dish.
  7. Sprinkle with cheese, and bake at 375* for 25 minutes until cheese is lightly browned and bubbly.

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