Squash Casserole

Name: Squash Casserole
Yield: 4 to 6 servings
Cuisine: American
Ingredients: 8 Tbsp [115 g] unsalted butter, plus more for greasing the dish; 6 medium yellow squash, sliced into ½ in [12 mm] half-moons; 4 cups [600 g] thinly sliced onion; ½ cup [50 g] freshly grated Parmesan; ½ cup [50 g] freshly grated Gruyère; 3 tsp salt; 2 large eggs, beaten; 1¼ cups [300 g] mayonnaise; 1 cup [240 g] sour cream; 1 cup [100 g] freshly grated extra sharp Cheddar cheese; 5 to 8 turns freshly ground black pepper; ¼ cup [30 g] fine ground cornmeal, for dusting the dish; 1 cup [100 g] panko bread crumbs

Preparation info

4 to 6
servings

Difficulty
Easy

Appears in

Southern Grit

By Kelsey Barnard Clark

Published 2021

About

Every Southerner I know has a special family squash casserole recipe, but to achieve the perfect squash casserole, it must pass these three tests:

Crust: The crust must be golden, crispy, and cheesy. Cheese and crust must be in perfect harmony; cheese shall not overwhelm crust.

Squash cookery: Squash must be caramelized and cooked prior to joining forces with other casserole ingredients. Please do not think you can skip the two-cook method. It matters.

Casserole cons

Ingredients

Americas
United States
Stew
South America
Vegetarian

Ingredients

Method