Yellow squash is one of my favorite vegetables and I love finding new ways to cook with it. This type of squash has a unique, fresh taste and yet somehow always seems to take on whatever other flavors are in a recipe really beautifully. Squash keeps well in the fridge, is easily to grow, and is just great to have on hand. As much as I love this veggie, I hadn’t really thought to put it in a casserole before. But, this full moon casserole is one delicious dish that I can see myself making time and again.
This casserole has a mouthwatering, creamy sauce that surrounds each disk of yellow squash, which must be how the full moon casserole got its name. The addition of some diced bell pepper and yellow onion add a nice zing to the flavor profile as well.
Cream of mushroom soup forms the base of the sauce, which is helped along with some cheese, as well as some sour cream to make it very silky and rich. So many of the most delicious casseroles start out with a can of creamy soup and the formula really works when you want some delicious comfort food.
After you mix the the veggies and the dairy together, pour the mixture into a deep pan- a 9″x13″ or similar size will work well here.
The final touch is to sprinkle crushed croutons over the top of the casserole and then dot with cold butter on the top. What you end up with is a golden, crunchy, buttery top layer that perfectly compliments the creamy heart of the casserole.
I also love that this is an easy and tasty vegetarian main dish. For a big get together you could serve this alongside chicken of beef. But, for weeknight meals this could easily be the focus of the entire dinner. It’s so good that even people who are lukewarm on squash might just be converted after having this casserole.
Full Moon Casserole
15m prep time
42m cook time
- 2 cups yellow squash, sliced into circles (about 2 small or medium squash)
- 1 yellow onion, chopped
- 1 small bell pepper, diced
- 2 eggs, beaten
- 1 10.5-oz can of cream of mushroom soup
- 1 Tbsp sour cream
- 1/2 cup whole milk
- 1/4 cup butter, melted
- 1 cup grated sharp cheddar cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 5-oz package croutons, crushed
- 2 Tbsp butter, cold
- Preheat oven to 325˚F. Steam vegetables for 10-12 min or until fork tender.
- In a large bowl beat together eggs, soup, and sour cream. Stir in vegetables, milk, melted butter, cheese, salt, and pepper.
- Grease a 9”x13” deep baking dish and pour in cheesy vegetable mixture. Sprinkle crushed croutons over casserole. Cut cold butter into small pieces and dot the top of the casserole.
- Bake for 20-30 minutes. Cover part way with foil if top browns too early.
Recipe adapted from WBRC.