Crunchy Topped Squash Casserole
A comforting squash casserole with a crunchy bread crumb topping, savory bacon, and flavorful herbs, perfect for family dinners or holiday gatherings.
Ingredients
- 8 medium yellow squash ⓘ
- 1/2 cup onion, chopped ⓘ
- 1 (8 oz.) carton sour cream ⓘ
- 1/2 teaspoon salt ⓘ
- 1/4 teaspoon pepper ⓘ
- 1/4 teaspoon dried whole basil ⓘ
- 1 cup soft bread crumbs
- 1/2 cup shredded Cheddar cheese ⓘ
- 1/3 cup margarine, melted ⓘ
- 1/2 teaspoon paprika ⓘ
- 8 slices bacon, cooked and crumbled
- parsley sprigs ⓘ
Instructions
- Wash and trim the yellow squash.
- Cook squash and chopped onion in boiling salted water until tender; drain and mash.
- Combine mashed squash, sour cream, salt, pepper, and dried basil.
- Pour the mixture into a greased 2-quart casserole dish.
- Combine bread crumbs, shredded Cheddar cheese, melted margarine, and paprika; sprinkle over the squash mixture.
- Top with cooked and crumbled bacon.
- Bake at 300°F for 30 minutes.
- Garnish with parsley sprigs before serving.
Tips & Substitutions
For added flavor, consider substituting Greek yogurt for sour cream. You can also use zucchini as a substitute for yellow squash for a different texture. If you prefer a crunchier topping, toast the bread crumbs before adding them to the casserole. Adding a pinch of garlic powder to the mixture can elevate the dish further.
Serving Suggestions
Serve the Crunchy Topped Squash Casserole as a delightful side dish alongside grilled meats or as a vegetarian main course. It pairs beautifully with Pork Roast With Garlic And Rosemary. Garnish with additional parsley sprigs for a pop of color and freshness. A simple green salad can complement the dish nicely.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in a preheated oven at 350°F until warmed through, about 15-20 minutes. Cover with foil to prevent the topping from burning during reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Crunchy Topped Squash Casserole contains roughly 259 calories, with 7g protein, 23g carbohydrates, and 17g fat. It is an excellent source of vitamin A (36% of the Daily Value) and vitamin C (26% of the Daily Value), and a good source of dietary fiber and protein. Note that it is relatively high in sodium, at 603mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this casserole ahead of time?
Yes, you can prepare the casserole a day in advance. Assemble it as directed, cover it, and refrigerate. When ready to bake, add an additional 10-15 minutes to the baking time if it's coming straight from the fridge.
What can I use instead of margarine?
You can substitute melted butter or olive oil for margarine in this recipe. Both options will add a rich flavor to the topping while keeping the dish moist.
Can I add other vegetables to this casserole?
Absolutely! You can mix in other vegetables like diced bell peppers or mushrooms for added flavor and nutrition. Just be sure to cook them until tender before mashing with the squash.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).