Summer Squash Au Gratin
- Ready In:
- 40mins
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- 3 -4 medium yellow squash, thinly sliced
- 1 medium onion, thinly sliced
- 3 garlic cloves, thinly sliced
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1⁄2 cup sour cream
- 2 ounces cream cheese, softened
- 1 cup grated asiago cheese
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground pepper
- 1⁄2 cup panko breadcrumbs
directions
- Preheat oven to 350*F.
- Boil sliced squash in a large pot of salted water for 5-8 minutes, until just starting to soften. Pour into a colander and let drain.
- While squash drains, add oil and melt butter in a medium saucepan set on medium-high. Add onion and saute until just starting to turn golden. Add garlic and saute 2 minutes more.
- In a large bowl, gently fold together cooked squash, onion mixture, sour cream, cream cheese, Asiago, salt and pepper until well combined. Pour into a buttered casserole dish.
- Top with Panko crumbs.
- Bake in the center of the oven for 25-30 minutes. If the topping doesn’t brown or get crispy enough, feel free to turn on the broiler for a minute or two (but watch the casserole closely). Now! I do my Happy Food Dance.
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RECIPE SUBMITTED BY
CHEF GRPA
United States