#Yellow squash casserole how to#

If you’re like my family, we have so much squash come in that we don’t know what to do with it. I’ll share that recipe with you at the end of this post. We have a LOT of yellow squash and zucchini come in from the garden, and many evenings were spent making Sunshine Casseroles that were frozen and kept until winter. There is nothing better than summer squash casserole! My mom made a version called “Sunshine Casserole” and man! We loved it as kids. Sprinkle the top with pepper if desired.Summer Squash Casserole is the classic you crave with cream and cheese,īuttery crackers for a crunchy topping, and fresh produce from the garden. Fill greased individual oven-proof dishes or use a casserole dish instead. Fold and stir the souffle mixture together. Add remaining ingredients, including bread crumbs. (One of the qualities of this recipe I appreciate the most is that I don’t have to separate the egg yolks from the egg whites.) Add to squash mixture. Use a food processor, potato masher, or an immersion blender to chop squash and vegetables. Press and mash on the squash to squeeze out more moisture and drain again. Cover and microwave on HIGH for 6-10 minutes or until completely soft. Then add raw squash, butter, salt, and pepper.

Microwave for about 3 minutes on HIGH until soft. Ignore the zucchini.) Place chopped onions and peppers into a 2-quart microwave-safe bowl.

#Yellow squash casserole how to#

How to assemble Yellow Squash Souffle: Wash and cut yellow squash into chunks. Although this is not a traditional souffle with a cream sauce and whipped egg whites, the eggs in this recipe will cause this casserole to rise up like a standard souffle when it’s cooked through…and fall like one, too.Otherwise, the casserole will need to be baked longer than expected so it won’t be mushy. Even so, a potato masher works sufficiently well. Although you can make this without a food processor, blender, or immersion blender, it saves time and your arm if you don’t have to do it by hand.This souffle recipe is mild in general so the pepper brings it to life. Pepper: Use freshly ground pepper, if possible.Sugar: Granulated sugar is my secret trick with this recipe.Bread crumbs take the place of flour like you would use when making a traditional souffle. I prefer to make my own bread crumbs so they will be as fresh as possible. Bread Crumbs: Use Panko or dried bread crumbs.Eggs: The recipe is designed for large eggs.

Crookneck squash and pattypans are also good substitutes for yellow squash. I’ve tried this recipe with a combination of zucchini, yellow squash, and red peppers. When they get too large, squash is not as tender or flavorful.

Yellow Squash: Look for small to medium-sized squash.

I haven’t tried vegetable oil in place of butter, but I suspect it would also work.

Butter: Any kind of butter or margarine will suffice.

Yellow peppers don’t show up well next to yellow squash which is OK, but more color makes a more appetizing dish. Green bell peppers are fine if you like the slightly bitter flavor.

Bell Peppers: I love to use red and orange bell peppers.

If you don’t like to chop fresh onions, use frozen onions.

Onion: White or yellow onions with a mild flavor work best.