Yellow Squash Cheesy Casserole

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It's difficult not to think of this veggie as the zucchini's ugly stepchild. After example, they're normally beside one other in the produce department, albeit the zucchini bin appears to be emptied significantly more frequently due to demand. If you haven't already, yellow squash (a type of summer squash) is an excellent vegetable to incorporate into your diet. It's low in calories and sugar, and its high fiber and water content can help you feel satiated for longer. These aspects are critical if you are watching what you consume.

Though Yellow squash is a type of Summer squash, it is also suitable as a side dish for your Thanksgiving turkey. It has a refreshing flavor, and the crunchiness of the peel adds a new dimension to your dish. This recipe, inspired by Tasting Table, mixes the crunchiness of yellow squash and Panko bread crumbs with the velvety creaminess of cheese.

Having this casserole as a side dish for the largest meal of the year would not only delight your taste buds without guilt due to its nutritious qualities that will give you that fullness of being thankful on Thanksgiving dinner. Enjoy!

Makes 8-10 servings

Ingredients:

• 6 small yellow squash, thinly sliced

• ½ cup sour cream

• 2 large eggs, room temperature

• 1 tablespoon onion, minced

• 1 teaspoon fresh thyme

• ½ teaspoon salt

• ¼ teaspoon pepper

• 1 cup grated cheddar cheese

• ¾ cup panko breadcrumbs

• 2 tablespoon unsalted butter, melted

• 1 teaspoon garlic salt

• 1 tablespoon Parmesan cheese

• 1 tablespoon fresh chopped parsley

Let's Cook!

1. Preheat your oven to 350 F. Lightly grease or spray 9x13-inch baking pan with non-stick cooking spray.

2. Wash and thinly slice the yellow squash. Place the slices into a large mixing bowl.

3. In a medium mixing bowl, combine the sour cream, eggs, fresh thyme, salt, and pepper.

4. Fold in the grated cheddar cheese.

5. Pour over the sliced yellow squash. Mix to combine.

6. Transfer the squash and cheese mixture into the prepared baking dish.

7. In a small bowl, combine panko breadcrumbs with the melted butter and garlic salt, plus Parmesan and fresh parsley if desired.

8. Sprinkle the topping mixture over the squash in your baking dish, then transfer to the center of the middle rack in your preheated oven.

9. Bake for 30-35 minutes or until the cheese is melted and starting to bubble and the topping is lightly golden brown in color.

10. Remove from the oven and serve immediately.