Squash Casserole

Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch casserole dish with butter or non-stick spray to keep everything from sticking.

In a large pot, bring water to a boil. Add the sliced yellow squash and zucchini, and blanch them for about 3-4 minutes until they’re just tender. This helps keep the casserole from becoming watery. Once done, drain them well and let them cool a bit. If you want, you can gently press them with paper towels to remove excess moisture.

In a large bowl, combine the blanched squash, diced onion, and minced garlic. Stir them together so they’re all mixed well.

In another bowl, mix together the sour cream, eggs, mayonnaise, cheddar cheese, Parmesan cheese, salt, pepper, and parsley until it’s all smooth. This will be the creamy part of your casserole!

Pour the cheese mixture over the squash and stir gently until everything is evenly coated. Then transfer this mixture into your greased casserole dish, spreading it evenly.

In a small bowl, mix the breadcrumbs with melted butter. Sprinkle this mixture evenly on top of the casserole. This will create a lovely crispy topping once it bakes!

Place your casserole in the preheated oven and bake uncovered for 30-40 minutes, or until it’s bubbly and the topping is golden brown.

When it’s done, take it out of the oven and let it cool for about 5-10 minutes. Top with some extra parsley if you’d like, and then dig in! Enjoy your creamy, cheesy squash casserole with that delightful crunchy topping!