Squash Casserole
- Ready In:
- 1hr 50mins
- Ingredients:
- 10
- Serves:
-
12-15
ingredients
- 16 medium yellow squash, cut into 2-inch pieces
- 1 large yellow onion, chopped
- 2 cups grated manchego cheese, divided
- 1 cup shredded mozzarella cheese
- 1 cup shredded sharp cheddar cheese
- 3 teaspoons salt, divided
- 2 teaspoons fresh ground black pepper, divided
- 2 cups panko breadcrumbs (Japanese bread crumbs)
- 1⁄2 cup toasted pine nuts
- 2 teaspoons melted butter
directions
- In large Dutch oven, place squash and onion. Cover with water. Bring to boil over high heat. Reduce heat to low. Cook for 10-15 minutes or until squash is very tender. Drain. Cool for 5 minutes.
- In the work bowl of a food processor, pulse squash until smooth. Pour into a wire mesh strainer over a bowl. Drain for 30 minutes.
- Preheat oven to 400 degrees. Spray a 3 quart baking dish with nonstick cooking spray.
- In a large bowl, combine drained squash mixture, 1 cup Manchego cheese, all of mozzarella and Cheddar cheeses, 2 teaspoons salt, and 1 teaspoons pepper. (Can be made one day ahead and refrigerated. Allow to come to room temperature before proceeding) Pour into prepared dish. Cover, and bake for 20 minutes.
- Combine remaining 1 cup Manchego cheese, panko, pine nuts, melted butter, remaining 1 teaspoons salt and 1 teaspoons pepper in a medium bowl. Spread evenly over baked squash mixture, and return to oven. Bake for 5-10 minutes, or until lightly golden.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
KathyP53
Ozark, Missouri