Penny Panko Squash Casserole
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Recipe from our very own Penny Pal, Townsend Crocker, Charlotte, NC!
This savory, cheesy Squash Casserole with Penny Panko is a delicious way to celebrate fresh veggies with a crispy twist. It’s simple, flavorful, and makes the perfect side dish for any meal. Thank you, Townsend, for sharing this gem from your kitchen with the Piedmont Pennies community!
Ingredients
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Veggie Base:
- 3 medium squash or zucchini, sliced
- 1 yellow onion, chopped
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Creamy Mixture:
- 1 egg
- 1 tablespoon mayo or plain Greek yogurt (adjust to taste)
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Seasonings:
- Salt & pepper to taste
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Optional:
- Grated cheddar cheese
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Crispy Topping:
- Penny Panko for that signature crunch
Instructions for Townsend’s Squash Casserole
1. Preheat the Oven: Set your oven to 350°F and grease a casserole dish.2. Prepare the Vegetables: Steam the sliced squash and chopped onion until just tender. Then, transfer them to a large mixing bowl.
3. Mix the Filling:
- In a small bowl, whisk together the egg and mayo (or Greek yogurt) until smooth.
- Pour the egg mixture over the steamed squash and onions, tossing to coat. Season with salt and pepper to taste.
- If you love cheesy goodness, go ahead and add in some grated cheddar cheese at this stage!
5. Bake to Perfection: Bake for 30 minutes, or until everything is hot and bubbly. If you like a little extra crunch, switch to broil for 2-4 minutes at the end to crisp up the top.
6. Serve and Enjoy: Serve warm, and enjoy every cheesy, crispy bite!