Celebrate the flavors of summer with this delightful Cheesy Summer Squash Casserole. Combining fresh yellow summer squash with gooey cheddar cheese, this casserole is a delicious and comforting side dish perfect for any meal. With a crispy cornflake topping, it adds a delightful crunch to each bite. Follow the detailed instructions below to create this tasty dish, and enjoy it with family and friends.
Ingredients
Main Ingredients:
- 2 small yellow summer squash, sliced: Fresh and thinly sliced to ensure even cooking and a tender texture.
- 1/4 cup chopped onion: Adds a subtle sweetness and depth of flavor to the casserole.
- 1/2 teaspoon salt, divided: Enhances the flavors of the squash and other ingredients.
- 1 large egg: Acts as a binder to hold the casserole together.
- 1/4 cup mayonnaise: Adds creaminess and richness to the dish.
- 2 teaspoons sugar: Balances the flavors and enhances the natural sweetness of the squash.
- Pepper to taste: Adds a hint of spice to complement the other flavors.
- 1/4 cup shredded cheddar cheese: Melts beautifully to create a gooey, cheesy layer.
- 2 tablespoons crushed cornflakes: Adds a crunchy topping to the casserole.
- 1-1/2 teaspoons butter, melted: Helps to create a golden, crispy topping.
Instructions
Step-by-Step Directions:
- Prepare the Squash:
- In a small saucepan, combine the sliced squash, chopped onion, and 1/4 teaspoon of salt.
- Cover the ingredients with water and bring to a boil over medium-high heat.
- Reduce the heat and let it simmer, uncovered, until the squash is crisp-tender, about 2 minutes.
- Drain the squash and onion mixture thoroughly to remove excess water.
- Make the Casserole Mixture:
- In a small bowl, whisk together the egg, mayonnaise, sugar, pepper, and the remaining 1/4 teaspoon of salt until well blended.
- Stir in the shredded cheddar cheese and the drained squash mixture, ensuring everything is evenly combined.
- Assemble the Casserole:
- Preheat your oven to 350°F (175°C).
- Grease a 2-cup baking dish to prevent sticking and make cleaning easier.
- Transfer the squash mixture into the prepared baking dish, spreading it out evenly.
- Prepare the Topping:
- In a small bowl, combine the crushed cornflakes and melted butter, tossing to coat the cornflakes evenly.
- Sprinkle the buttered cornflakes over the top of the casserole to create a crunchy topping.
- Bake the Casserole:
- Place the baking dish in the preheated oven and bake, uncovered, until the top is golden brown and the casserole is bubbly, about 25-30 minutes.
- Allow the casserole to cool slightly before serving to let it set and make it easier to serve.
Serving Tips and Notes
- Serving Suggestions: This Cheesy Summer Squash Casserole pairs wonderfully with grilled meats, such as chicken, pork chops, or steak. It also complements other summer side dishes like corn on the cob or a fresh garden salad.
- Make Ahead: You can prepare the casserole up to the baking step, cover it, and refrigerate it for up to 24 hours. When ready to bake, simply add the cornflake topping and bake as directed. This makes it a convenient option for busy weeknights or entertaining.
- Variations: Feel free to customize this recipe by adding other vegetables such as zucchini, bell peppers, or mushrooms. You can also experiment with different cheeses like mozzarella, Parmesan, or Monterey Jack for a unique twist.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions for a quick and easy meal.
- Gluten-Free Option: To make this recipe gluten-free, simply substitute the crushed cornflakes with gluten-free breadcrumbs or crushed gluten-free crackers.