Squash casserole is a traditional southern dish, that I never grew up eating.  It follows that southern stereotype of cheesy, fatty, and not the most healthy.  This is a slightly lightened up version, but keeps the creamy flavor and crunchy topping that satisfies the flavor profile.  Serve alongside your favorite protein.

(Note: This is a great way to use that squash may start to be going soft as you will soften it before baking.)

Ingredients:

6 cups yellow squash, diced

2 tablespoons butter, unsalted

½ cup light sour cream

1 teaspoon Lawry’s Red Salt

1 cup grated cheddar and Monterrey jack blend

1 cup Italian Seasoned Panko Breadcrumbs

Preheat oven to 350 degrees F.

Melt two tablespoons butter, then sauté the chopped yellow squash over medium heat until mostly broken down (about 15 minutes.)  Line a bowl with three paper towels, allow juices to soak through.

 

Mix together the cooked squash, sour cream, and red salt.  Pour into a casserole dish or bowl.

Top with Panko breadcrumbs.

Bake for 25-30 minutes until sides are bubbling.