Cheesy Yellow Squash Casserole

If you’re looking for a healthy vegetable side dish, stop right now because this isn’t it. :)

This summer squash casserole, a favorite recipe from my childhood, is loaded with sour cream and sharp cheddar cheese (and now I know why it was one of my favorites)! While not everyday dinner fare, it would be delicious served for a special occasion alongside a lighter main course. To me, what sets this cheesy vegetable casserole apart from all the others I’ve tried is the small additions that greatly improve the texture and flavor. Rather than simply being soft and gooey squash and cheese, raw chopped onions punctuate each bite with a bit of crunch. The white wine brings out the savory flavors of the sharp cheese, similar to the combination of flavors in fondue.

I really can’t adequately describe how delicious this is… you’ll just have to make it for the cheese lover in your life and see for yourself! :)

Serves 6 as a side dish

Ingredients

• 1  cup water
• 2  lbs yellow/summer squash, sliced
• 1  tsp salt
• 1/8  tsp sugar
• 3  tbsp unsalted butter, softened
• 1¼  cups cubed sharp cheddar cheese
• 1  cup sour cream
• 1/2  cup chopped onion
• 1/3  cup shredded Parmesan cheese
• 1/4  cup dry white wine
• Salt and pepper to taste
• 1  cup fresh bread crumbs
• 3  tbsp butter, melted

Directions

1. Preheat oven to 350 degrees F. Bring the water to a boil in a large saucepan, then add the squash, salt and sugar. Cook over moderate heat, covered, for 20 minutes (or until tender).
2. Drain squash and return to pan. Add softened butter and mash with a potato masher or fork until squash is broken apart but not entirely mashed. Stir in the cheese, sour cream, onion, Parmesan, wine, and salt and pepper to taste.
3. Mix the breadcrumbs and melted butter together in a small bowl.
4. Pour the squash mixture into an 11-inch gratin dish and top with the bread crumb mixture. Bake for 20 to 30 minutes, or until bubbling and golden. Let sit for 5 minutes before serving.