Description
Creamy, cheesy scalloped straight neck squash with a crisp crumb topping—simple comfort food for family dinners.
Ingredients
Yellow straight neck squash, thinly sliced, 6 cups (about 2 lb)
Yellow onion, diced, 1 medium
Unsalted butter, 4 tbsp, divided
Sour cream, 1/2 cup
Whole milk, 1 cup
Shredded cheddar cheese, 1 1/2 cups, divided
Grated Parmesan cheese, 1/4 cup
Plain bread crumbs or crushed buttery crackers, 1 cup
Kosher salt, 1 tsp
Black pepper, 1/2 tsp
Paprika or cayenne, 1/4 tsp
Chopped parsley or thyme, 1 tbsp
Cooking spray or butter, for greasing
Instructions
1. Preheat oven to 350°F (175°C). Grease a 2-quart baking dish.
2. Melt 3 tbsp butter in a large skillet over medium heat.
3. Add squash and onion; cook 8–10 minutes until just tender. Season lightly with salt.
4. In a bowl, whisk milk, sour cream, 3/4 cup cheddar, Parmesan, salt, pepper, and paprika.
5. Fold in the sautéed squash and onion until evenly coated.
6. Transfer mixture to the prepared dish; smooth the top. Sprinkle remaining cheddar over.
7. Melt remaining 1 tbsp butter; toss with bread crumbs until moistened.
8. Scatter crumbs evenly over the casserole.
9. Bake 25–30 minutes, until bubbling at edges and golden on top.
10. Rest 5 minutes. Garnish with herbs and serve warm.
- Prep Time: 15 minutes
- Cook Time: 40 minutes