CHESSY CORN AND SQUASH CASSEROLE HOW TO
CHESSY CORN AND SQUASH CASSEROLE FULL

Truth be told, I’ve been adopted into the Turkey Day fun. Thanksgiving is without fail my favorite holiday-the parade on TV, friends and family helping out with the cooking, and bottles of wine opened a little too early in the day. This is copywriter Sarah McLellan's 'creamy, cheesy corn thing' that's had guests asking for the recipe for over a decade.

CHESSY CORN AND SQUASH CASSEROLE HOW TO

Don’t walk away when broiling to toast the crumb topping, it can go from golden brown and beautiful to black and burned in a matter of seconds.Welcome to Cooking Without Recipes, in which we teach you how to make a dish we love, but don’t worry too much about the nitty-gritty details of the recipe, so you can create your own spin.Use freshly shredded cheeses for best flavor and melting texture.Parboil (pre-cook slightly before baking) so the squash comes out nice and tender in the end.Preferably use smaller squash, or if large is what you have on hand cut into halves or even quarters if extra large before slicing (otherwise they won’t layer as nicely into baking dish and they just aren’t bite size).Work to cut squash evenly so they all cook evenly.Try it with creme fraiche in place of sour cream.Substitute crushed ritz crackers for panko (add extra and no broiling necessary).Try a different cheese such as romano for parmesan or a sharper gruyere for cheddar.Add add a little extra bake time as needed to fully heat through.Bake as directed (while adding topping partway through).When ready to bake remove from refrigerator and let rest 30 minutes before baking.Prepare as directed and add to the baking dish (wait to add the topping).Yes it can be prepped a day ahead of time. Broil just briefly for a golden brown topping.

Bake 10 minutes longer or until cheese has melted and casserole is heated through. Add topping and continue baking: Sprinkle topping over casserole, move oven rack to upper third of the oven and return casserole to oven.Toss in 3/4 cup panko and 1/2 cup parmesan cheese. Make panko mixture, add to casserole: Melt remaining 2 Tbsp butter in a small mixing bowl.Bake: Cover with foil and bake in preheated oven 20 minutes.Toss mixture and pour and spread into prepared baking dish. Toss squash and cheese mixture: Add squash and sour cream mixture to pan (with onions) and season with salt and pepper to taste.Add onion and saute until tender, about 7 minutes. Saute aromatics: Melt 1 Tbsp butter in a 12-inch saute pan or deep skillet over medium heat.Make cheese mixture: Stir together sour cream, egg, 1/3 cup breadcrumbs, cheddar cheese, 1/2 cup parmesan cheese, parsley and chives.

Drain into a colander, set aside to drain well. Add squash and let boil just until nearly tender, about 5 – 6 minutes.

Parboil squash, drain: Bring a large pot of water to a boil.

Spray a 13 by 9-inch baking dish with non-stick cooking spray.

Heat oven, prepare baking dish: Preheat oven to 350 degrees.

I like to use freeze dried chives because I always keep some on hand for homemade ranch dressing (though fresh will work great too). Skip powdery grated parmesan.įresh parsley and dried chives – these add a light herby flavor to the dish. Sharp cheddar cheese and parmesan cheese – yellow or white cheddar will work great here. Because who can resist that fine crispy crunch? Panko – this is used both in the filling (to soak up some of the extra moisture), and as a topping.

CHESSY CORN AND SQUASH CASSEROLE FULL

I recommend sticking with full fat to keep it rich.Įgg – this just help bind things together a bit. Sour cream – you’ll love the creamy, lightly tangy flavor this adds. Yellow onion and garlic – these will add an extra layer of flavor to this tasty side dish. It’s the main ingredient and star of the show.īutter – salted or unsalted butter works fine here. Yellow squash – you’ll need a lot for this recipe. It’s a must try, comforting vegetable side dish! It takes an otherwise bland and boring squash casserole to another sort of decadence.Īnd then there’s a hint of garlic and fresh herbs to finish off all those satisfying flavors. Here you’ll love how the flavors of the cheddar and parmesan pair perfectly with the yellow squash. I used to make it with fresh bread crumbs but I’ve decided this classic southern style recipe is so much better with crisp, buttered panko. I first made this casserole about 10 years ago and I’ve made it many times since! It’s the perfect thing to make for Thanksgiving and other dinner parties to add something new to the classics. It’s a delicious, homestyle side dish that’s perfect for holidays, and a great way to use up the abundance of summer squash. Yellow Squash Casserole – made with fresh yellow squash, a cheesy, creamy coating and it’s finished with crispy toasted panko bread crumbs.

Chessy corn and squash casserole