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- 4 medium yellow squashes, sliced - 1 onion, finely chopped - 2 cloves garlic, minced - 1 cup cooked quinoa - 1 cup shredded cheese (cheddar or a blend) - 1/2 cup sour cream - 1/2 cup milk - 2 large eggs - 1 teaspoon salt - 1/2 teaspoon black pepper - 1/2 teaspoon paprika - 1 cup breadcrumbs (for topping) - 2 tablespoons olive oil - Fresh parsley, chopped (for garnish) The main stars of this dish are yellow squashes. They bring a sweet taste and soft texture. I love how they absorb the flavors of the other ingredients. Onions and garlic add a warm base. Sautéing them in olive oil makes the kitchen smell amazing. Quinoa adds a nice protein boost. It keeps the casserole filling and nutritious. The cheese, whether cheddar or a mix, brings creaminess and flavor. Sour cream and milk create a rich, smooth mix. The eggs bind everything together, giving the casserole its structure. Seasoning is key. Salt, black pepper, and paprika add just the right kick. The breadcrumbs on top are the final touch. They provide a crunchy layer that contrasts with the soft filling. - Different cheese options (mozzarella, feta) - Add-ins like bell peppers or mushrooms Feel free to switch up the cheese. Mozzarella gives a milder taste, while feta adds a tangy kick. Adding bell peppers or mushrooms can enhance the flavor and texture. This casserole is not just tasty; it's also good for you. Each serving has around 250 calories. It contains healthy fats, protein, and fibers. Enjoy a hearty meal that satisfies both your taste buds and your health goals! For the complete cooking instructions, check out the Full Recipe. - Preheat the oven to 350°F (175°C). - In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 finely chopped onion and sauté for 3-4 minutes until soft. - Add 2 minced garlic cloves to the skillet. Cook for 1 minute until fragrant. - Stir in 4 sliced yellow squashes and sauté for 5-7 minutes until slightly soft. Remove from heat and set aside. - In a large bowl, mix the sautéed squash with 1 cup of cooked quinoa, 1 cup of shredded cheese, 1/2 cup sour cream, 1/2 cup milk, 2 large eggs, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon paprika. - Stir until everything is well combined. - Transfer the mixture to a greased 9x13-inch casserole dish, spreading it evenly. - Mix 1 cup of breadcrumbs with 1 tablespoon of olive oil. Sprinkle this topping evenly over the casserole. - Bake in the preheated oven for 25-30 minutes until the top is golden brown and bubbly. - Let it cool for about 5 minutes. Garnish with fresh chopped parsley before serving. For the full recipe, check out the Sunny Yellow Squash Casserole. To get the best texture, avoid overcooking the squash. Cook it until it’s tender but still firm. This keeps the squash from becoming mushy in the casserole. A little crunch adds great flavor and bite. For a creamy casserole, mix ingredients well. Use sour cream and milk to create a rich texture. Eggs also help bind everything together. When you bake it, the mix will set perfectly without losing creaminess. Preparing ingredients in advance can save time. Chop the squash, onion, and garlic the night before. Store them in the fridge. This way, you can whip up your casserole quickly. If you have leftovers, freezing is a great option. Let the casserole cool completely before freezing. Use a tight container to keep it fresh. When you want to eat it, thaw in the fridge overnight before baking. This casserole pairs well with a fresh salad on the side. A light cucumber or tomato salad adds a nice crunch. For drinks, consider serving iced tea or lemonade. Both drinks balance the savory flavors of the casserole. They also keep things refreshing, especially in warm weather. For the full recipe, check out the Sunny Yellow Squash Casserole. {{image_2}} You can easily make this dish fit your diet. For gluten-free options, swap out the breadcrumbs. Use gluten-free breadcrumbs or crushed nuts for a crunchy topping. If you want a dairy-free casserole, you can replace cheese and sour cream with plant-based versions. Almond or cashew cheese works well. For sour cream, try coconut yogurt or cashew cream. To boost flavor, think about adding herbs and spices. Fresh basil, thyme, or rosemary can brighten the dish. You can also add a pinch of red pepper flakes for some heat. Want to turn this into a heartier meal? Add proteins like shredded chicken or cooked beans. These additions will make your casserole more filling. In summer, swap yellow squash with zucchini for a fresh twist. Zucchini adds a nice texture and flavor. During fall, try using pumpkin. You can mix pumpkin puree into the casserole for a warm, cozy dish. This seasonal spin makes each bite feel special while keeping the comfort of the classic recipe. For the full recipe, refer to the earlier section. To store your Yellow Squash Casserole, let it cool first. Place it in an airtight container. This will keep it fresh for up to three days in the fridge. When you want to reheat it, set your oven to 350°F (175°C). Cover the dish with foil to keep it moist. Bake for about 20 minutes or until heated through. If you want to freeze your casserole, use a freezer-safe container. Glass or plastic containers work well. You can also use a heavy-duty freezer bag. Make sure to remove as much air as possible. This helps prevent freezer burn. When you're ready to eat it, take it out a day before. Place it in the fridge to thaw. After it’s thawed, bake at 350°F (175°C) for 30-35 minutes. In the fridge, your Yellow Squash Casserole lasts for about three days. If frozen, it can stay good for up to three months. Just remember to label it with the date you froze it. This will help you keep track of how long it has been stored. Can I use yellow squash instead of zucchini? Yes, you can use yellow squash. They have a similar taste and texture. Yellow squash adds a lovely color and sweetness to your casserole. How can I make this recipe ahead of time? You can prepare the casserole one day before baking. Just cover it and store it in the fridge. When ready, bake it straight from the fridge. You might need to add a few extra minutes to the baking time. What can I substitute for quinoa in this dish? If you prefer, you can use rice or couscous. Both add nice texture and flavor. Just cook them before mixing with other ingredients. What to do if the casserole is too watery? If the casserole is watery, try baking it a bit longer. This helps evaporate excess moisture. You can also drain some liquid before mixing the ingredients. Fixing burned tops or uneven cooking If the top burns, you can cover it with foil while baking. This stops further browning. To fix uneven cooking, check the oven temperature. Sometimes, it can be too hot or cold. Alternatives for fresh ingredients You can use frozen yellow squash if fresh is not available. Just thaw and drain excess water before using. For the onion and garlic, you can use onion powder and garlic powder. Vegan options for eggs and dairy For eggs, try using flax eggs or applesauce. For dairy, use almond milk and vegan sour cream. These swaps keep the dish creamy and delicious without animal products. For the full recipe, check the Sunny Yellow Squash Casserole section. This blog post detailed a tasty squash casserole recipe. You learned about key ingredients, from yellow squashes and quinoa to cheese options. I shared steps to prepare and bake the dish, along with valuable tips to enhance texture and flavor. We explored variations for dietary needs and even discussed how to store leftovers. In the end, this casserole recipe is not just simple; it’s adaptable and fun. Enjoy making this dish your own!

Yellow Squash Casserole

Discover the deliciousness of Sunny Yellow Squash Casserole with this easy recipe that bursts with flavor! Packed with fresh yellow squash, savory cheese, and wholesome quinoa, this dish is perfect for family dinners or potlucks. It's simple to make and incredibly satisfying. Ready to impress your guests? Click through to explore this tasty casserole recipe and bring sunshine to your table!
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Ingredients
  

4 medium yellow squashes, sliced

1 onion, finely chopped

2 cloves garlic, minced

1 cup cooked quinoa

1 cup shredded cheese (cheddar or a blend)

1/2 cup sour cream

1/2 cup milk

2 large eggs

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon paprika

1 cup breadcrumbs (for topping)

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 350°F (175°C).

    In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until softened.

      Add the minced garlic to the skillet and cook for an additional minute until fragrant.

        Stir in the sliced yellow squash and sauté for about 5-7 minutes until the squash is tender but still slightly firm. Remove from heat and set aside.

          In a large mixing bowl, combine the cooked quinoa, sautéed squash mixture, shredded cheese, sour cream, milk, eggs, salt, pepper, and paprika. Mix thoroughly until well combined.

            Transfer the mixture to a greased 9x13-inch casserole dish, spreading it evenly.

              In a small bowl, mix the breadcrumbs with a tablespoon of olive oil, and sprinkle the mixture evenly over the casserole for a crunchy topping.

                Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbly.

                  Remove from the oven and let it cool for about 5 minutes. Garnish with fresh chopped parsley before serving.

                    Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 6 servings