Squash Casserole
Submitted by kkblue
Southern-style squash casserole with bulk sausage, Parmesan, breadcrumbs, and eggs baked until set and golden. A savory, stick-to-your-ribs dish that turns humble yellow squash into a hearty main course.
YIELD
6 servingsPREP
10 minCOOK
45 minREADY
1 hrsDown South, squash casserole is practically a food group. This version goes beyond the usual side dish territory by adding a full pound of bulk sausage, turning it into a proper main course that can carry a weeknight dinner.
The base is simple: tender yellow summer squash mixed with cooked sausage, breadcrumbs for structure, Parmesan for salt and savoriness, and eggs and milk to bind it all into a scoopable, custard-like casserole.
Green pepper and onion add just enough aromatics to keep things interesting without stealing the show. Bake it uncovered so the top gets golden and slightly crispy while the inside stays soft and creamy.
Pro Tips
- Cook and drain the sausage well. Excess grease will pool in the casserole and make it greasy rather than rich.
- Don’t overcook the squash before assembling. It should be tender but not falling apart, since it cooks more in the oven.
- Let the casserole rest for 5 minutes after baking so it sets up enough to scoop cleanly.
- Swap the bulk sausage for Italian sausage (casings removed) if you want a more seasoned, herb-forward flavor.
Ingredients
Directions
Place squash and a small amount of water in a large saucepan, cover and cook for 8 to 10 minutes or until tender.
Drain. Add all remaining ingredients; mix well.
Transfer to a greased 11×7×2 inch baking dish .
Bake, uncovered, at 325℉ (160℃). for 30 to 35 minutes
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