This is, however, delicious, easy, and great to make ahead of the meal you plan to serve it with.
So, there’s that.
I love Southern food, which works well since I live in South Carolina. Meat – n – three restaurants are especially wonderful…meat options and side dishes put together to make one salty, wonderful, comforting meal.
Squash casserole is one of my favorite Southern sides!
Here’s how I make mine:
- 4-6 squash
- 1/2 medium onion
- 1 cup grated cheddar cheese
- 1/2 cup half and half or milk
- 1/4 cup sour cream
- salt and pepper
- olive oil
- panko, bread crumbs, or crushed crackers (for the topping)
First, heat a pan to medium heat and slice all the squash and the onions – make them close to the same size so they’ll cook evenly!
Next, add a drizzle of olive oil to the pan and add the onions and squash. Don’t worry if they are in a huge heap, they’ll cook down a lot! Add a sprinkle of salt and pepper to the vegetables.
Stir the vegetables together and let them cook slowly for 15-20 minutes until they’re very soft but not dark – turn town the heat if they start to get too crispy!
Meanwhile, start getting the rest of the filling together. Grate the cheese, and combine it in a big bowl with the half and half and sour cream.
I, um, really like all of those things. I added more pepper here too because I totally like pepper.
When the squash and onions are very soft, add them to the filling bowl and stir everything together.
Yum! Taste the filling and add more salt and pepper if you’d like. Then, pour the filling into a baking dish and sprinkle your topping of choice all over the top.
Now, if you aren’t eating this the same day, cover it and keep it in the fridge for up to 3 days. If you’re ready for Southern goodness, heat the oven to 375F and bake this uncovered for 20-30 minutes until the filling is hot and the top is brown.
And that’s it! Serve this with your meal for an easy creamy, delicious vegetable. You’ll love it!