Penny Panko Squash Casserole

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

• Veggie Base:
  • 3 medium squash or zucchini, sliced
  • 1 yellow onion, chopped
• Creamy Mixture:
  • 1 egg
  • 1 tablespoon mayo or plain Greek yogurt (adjust to taste)
• Seasonings:
  • Salt & pepper to taste
• Optional:
  • Grated cheddar cheese
• 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!

4. Assemble the Casserole: Pour the veggie mixture into the greased casserole dish. Sprinkle a layer of cheddar cheese on top if you’d like, followed by a generous layer of Penny Panko for that delicious, crunchy finish.
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!

Stay Cheesin'!