Summer Squash Casserole

It's been in the low hundreds here this week. The heat index climbed up into the upper 120's. We finally had a break in the weather around Wednesday- it was only 89 with a heat index of 97 when I got home the other night. I decided it was my very narrow window to make a new recipe- summer squash casserole.

I am so happy I made good use of that opening! This dish turned out really good. I served it with grilled pork chops and fresh tomatoes. And, like most casseroles, it was even better the second day.

I think this would make a great accompaniment to a chicken dish- perhaps chicken piccata. This is a definite keeper that we will revisit this fall.

Here's to you and your culinary adventures, friends. Cheers!


Summer Squash Casserole
Serves 6

2 lbs summer squash, sliced about 1/4 inch thick
2 TBS butter, divided
1/2 large sweet onion
2 cloves garlic, minced
1/2 cup gluten free bread crumbs
3/4 cup shredded Parmesan cheese
1 cup shredded cheddar cheese
1/4 cup fresh chopped chives
1/4 cup fresh chopped parsley
1/2 cup sour cream
1 egg
salt and pepper
1/2 cup crushed corn flakes
1/4 tsp garlic powder

Preheat oven to 350.

Bring a large pot of water to a boil. Add squash. Simmer for about 8 minutes, until squash begins to soften. Drain well. Set aside.

In the same pot, add 1 TBS butter, garlic,and onion. Saute until onion begins to soften and starts to turn translucent. Remove from heat.

Add bread crumbs, Parmesan, cheddar, chives, parsley, sour cream, egg, and seasonings. Stir until well combined.

Fold in squash. Pour into a prepared 8x8 or 11x7 casserole dish.

Melt remaining tablespoon of butter. Combine with corn flakes and garlic powder. Spread evenly over squash.

Bake, uncovered for 35 minutes.

Let cool 5 minutes before serving.