recipe
Squash Casserole
flavor profile | savory
This Squash Casserole recipe mixes creamy with a bit of crispy for the ultimate comfort food that’s perfect for any day of the week!
PREP TIME
START TO FINISH
SERVINGS
Ingredients
11oz. Pero Family Farms Sliced Zucchini & Yellow Squash
½ cup yellow onion, thinly sliced
½ cup Panko breadcrumbs
½ cup milk
¼ cup Parmesan cheese
1 tbsp. flour
1 tbsp. butter
½ tbsp. olive oil
Salt and pepper to taste
Directions
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Preheat oven to 350⁰F. Cook the Zucchini & Yellow Squash to desired texture using microwave directions.
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While the Zucchini & Yellow Squash is cooking, take a medium sauté pan and heat the olive oil on medium-high.
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Add the sliced onions and sauté for 1-2 minutes until they are slightly translucent.
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Take pan off heat and stir in the Panko breadcrumbs and Parmesan cheese. Set the onion, breadcrumb and cheese mixture aside.
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In a medium sauté pan, on medium heat, melt the butter and add the Zucchini & Yellow Squash. Sprinkle the flour evenly over the squash and stir until it is thoroughly mixed. Add the milk, salt, and pepper, stirring until the mixture begins to thicken.
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Pour the Squash mixture into a casserole dish and top with the onion, breadcrumb and cheese mixture.
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Bake at 350°F for 20 minutes or until it is hot and bubbly. Serve immediately and enjoy!
