Mix N Match Squash Casserole

Discover the ultimate comfort food with this Mix N Match Squash Casserole, a hearty and versatile dish that brings together the best of yellow squash, zucchini, and butternut squash. Perfectly seasoned with garlic, onion, and Italian herbs, this recipe combines creamy cheddar and Parmesan cheeses with a rich egg and cream mixture for irresistible flavor and texture. A golden, buttery panko breadcrumb topping adds a delightful crunch, making it the ideal side dish or vegetarian main course. Ready in just an hour, this baked casserole is an easy crowd-pleaser for family dinners, potlucks, or holiday gatherings. Pair it with fresh parsley for a vibrant finish, and enjoy its warm, bubbly goodness straight out of the oven! Keywords: squash casserole, vegetarian casserole, cheesy squash bake, comfort food, easy side dish.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 medium Yellow squash
• 2 medium Zucchini
• 1 small Butternut squash
• 2 tablespoons Olive oil
• 3 minced Garlic cloves
• 1 medium, diced Yellow onion
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 1 teaspoon Italian seasoning
• 1.5 cups Shredded cheddar cheese
• 0.5 cups Parmesan cheese
• 1 cup Panko breadcrumbs
• 2 tablespoons, melted Unsalted butter
• 0.5 cup Heavy cream
• 2 large, beaten Eggs
• 2 tablespoons, chopped (optional) Fresh parsley

Directions

Step 1

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.

Step 2

Wash the yellow squash, zucchini, and butternut squash. Thinly slice the yellow squash and zucchini into rounds, and dice the butternut squash into small cubes.

Step 3

Heat the olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, cooking until softened and fragrant, about 3-4 minutes.

Step 4

Add the sliced and diced squash to the skillet. Season with salt, pepper, and Italian seasoning. Sauté for 5-7 minutes until slightly tender, then remove from heat.

Step 5

In a large mixing bowl, whisk together the heavy cream and beaten eggs. Stir in 1 cup of cheddar cheese and 1/4 cup of Parmesan cheese, combining well.

Step 6

Add the sautéed squash mixture into the bowl with the cream mixture. Toss everything gently to coat.

Step 7

Pour the mixture into the prepared baking dish and spread it into an even layer.

Step 8

In a small bowl, combine the panko breadcrumbs, remaining 1/4 cup of Parmesan cheese, and melted butter. Sprinkle this breadcrumb mixture evenly over the casserole.

Step 9

Top the casserole with the remaining 1/2 cup of shredded cheddar cheese.

Step 10

Bake in the preheated oven for 35-40 minutes or until the topping is golden brown and the casserole is bubbling at the edges.

Step 11

Remove from the oven and let cool slightly for 5 minutes before garnishing with fresh parsley, if desired. Serve warm and enjoy!

Nutrition Facts

Serving size	2172.2 grams (2172.2g)

Amount per serving	% Daily Value*
Calories	2618

Total Fat 175.10g	224%
Saturated Fat 91.50g	458%
Polyunsaturated Fat 3.30g
Cholesterol 780mg	260%
Sodium 8071mg	351%
Total Carbohydrate 181.00g	66%
Dietary Fiber 34.40g	123%
Total Sugars 61.20g
Protein 94.90g	190%

Vitamin D 82IU	410%
Calcium 2237mg	172%
Iron 13mg	72%
Potassium 4146mg	88%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.8%

Protein: 14.2%

Carbs: 27.0%