Yellow Squash Casserole

Squash casserole is a traditional southern dish, that I never grew up eating. It follows that southern stereotype of cheesy, fatty, and not the most healthy. This is a slightly lightened up version, but keeps the creamy flavor and crunchy topping that satisfies the flavor profile. Serve alongside your favorite protein.

(Note: This is a great way to use that squash may start to be going soft as you will soften it before baking.)

Ingredients:

6 cups yellow squash, diced

2 tablespoons butter, unsalted

½ cup light sour cream

1 teaspoon Lawry’s Red Salt

1 cup grated cheddar and Monterrey jack blend

1 cup Italian Seasoned Panko Breadcrumbs

Directions:

Preheat oven to 350 degrees F.

Melt two tablespoons butter, then sauté the chopped yellow squash over medium heat until mostly broken down (about 15 minutes.) Line a bowl with three paper towels, allow juices to soak through.