Summer Squash Casserole
- Summer's bounty is your ticket to a delicious, veggie-filled supper!
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- 3 Tbsp olive oil, divided
- 1/2 cup onion, small dice
- 1 tsp garlic, minced
- 1-1/2 tsp fresh thyme, chopped
- 2.5 lbs yellow summer squash, large dice
- 1 (10.5-oz) can condensed cream of celery soup
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 cups sharp cheddar cheese, shredded
- 1/4 cup panko breadcrumbs
- 1/4 cup Parmesan cheese, grated
- Fresh basil, for garnish
- Preheat the oven to 350°F. Lightly butter or grease an 8" x 8" baking dish.
- Heat 1 Tbsp olive oil in a large skillet over medium heat. Sauté the onion 3–5 minutes until translucent. Add the garlic and thyme, then sauté for 1 minute until fragrant. Remove the mixture from the skillet.
- In the same skillet, add the remaining 2 Tbsp olive oil. Working in batches, cook the squash until tender. When the squash is finished cooking, put the squash and onion mixtures into a colander to strain out the excess liquid. Let sit for 5 minutes.
- In a large mixing bowl, stir together the squash and onion mixtures, cream of celery soup, salt, pepper, and cheddar cheese. Pour it into the prepared baking dish and top with the breadcrumbs and Parmesan cheese.
- Bake uncovered for 30–45 minutes until golden brown and bubbly. Let the casserole sit for at least 10 minutes before serving. Top with freshly chopped basil and serve.