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Yellow Squash Casserole

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Yellow Squash Casserole

Author:
Serves: 6

Prep time: 
Cook time: 
Total time: 

Ingredients
  • Ingredients
  • 3 medium yellow squash cut into ½ inch moons
  • 2 garlic cloves, minced
  • 1½ cups reduced-fat sour cream
  • Salt and freshly ground black pepper
  • 1 Tbsp. extra-virgin olive oil
  • 1 medium onion, chopped
  • ½ cup chicken broth or canned low-sodium broth
  • 1 tsp. chopped fresh oregano
  • 1 cup fresh breadcrumbs (Toast sour dough or French bread slices – day old bread or ends work great for this, let cool, make in the blender or food processor)
  • Instructions

Instructions
  1. Position a rack in the center of the oven and preheat to 350˚F.
  2. Lightly oil an 8 inch square baking dish.
  3. Bring the squash, onion, garlic, and broth to a boil in a medium saucepan.
  4. Cook stirring occasionally, until the broth evaporates and the squash is tender, about 10 minutes. Drain and cool slightly.
  5. Stir in the sour cream and oregano, season with salt and pepper to taste.
  6. Bake until the juices are simmering and the top is crusty, about 30 minutes.
  7. Let stand for 5 minutes, serve hot.