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Summer Squash Casserole
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Description
Easy supper casserole that you can make with zucchini or yellow squash. Yummy.
Ingredients
- 3 Tablespoons Butter
- 1 pound Summer Squash, Thinly Sliced (about 4 Cups)
- ½ teaspoons Salt, Or To Taste
- ⅛ teaspoons Black Pepper, Or To Taste
- ½ cups Sour Cream
- 1 Tablespoon Fresh Chives Or Scallions, Chopped
- 1 Tablespoon Fresh Parsley, Chopped
- ¼ teaspoons Paprika
- ¼ cups Plus 2 Tbsp. Swiss Cheese, Grated
- 3 Tablespoons Plain Bread Crumbs
Preparation
Preheat oven to 375F.
Butter an 8-inch round baking dish. Set aside.
Warm butter in large skillet over medium high heat. Saute the squash slices, seasoning with salt & pepper until golden, tossing frequently for about 5 minutes.
Combine the sour cream, chives, parsley, paprika & 2 tbsp. Swiss cheese in a small mixing bowl.
Add the sour cream mixture to the squash in the skillet, stir to blend & transfer the mixture to the buttered dish.
Sprinkle the bread crumbs over the top of the dish & bake for 10 minutes.
Remove dish from oven & sprinkle on the remaining 1/4 c. Swiss cheese. Return to oven & bake another 5 minutes.
Change oven setting to broil, & brown top of cheese for a minute or so. Serve warm.
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lunamoon on 8.2.2009
Mmm Mmm Good! I used squash from the garden, probably a little more than 4 cups. (2 squash) I didn’t have the fresh herbs, and used dried chives and parsley, and it still came out tasting great! I brought it to a pot luck celebration last night and it was gobbled up and well complemented. I hope I have enough sour cream left to make more today!