Yellow Squash Casserole
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
Directions:
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.
Serve warm.
Original Recipe: http://www.foodnetwork.com/recipes/paula-deen/squash-casserole-recipe.html
