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!
START TO FINISH
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
Preheat oven to 350⁰F. Cook the Zucchini & Yellow Squash to desired texture using microwave directions.
While the Zucchini & Yellow Squash is cooking, take a medium sauté pan and heat the olive oil on medium-high.
Add the sliced onions and sauté for 1-2 minutes until they are slightly translucent.
Take pan off heat and stir in the Panko breadcrumbs and Parmesan cheese. Set the onion, breadcrumb and cheese mixture aside.
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.
Pour the Squash mixture into a casserole dish and top with the onion, breadcrumb and cheese mixture.
Bake at 350°F for 20 minutes or until it is hot and bubbly. Serve immediately and enjoy!