CREAMY SUMMER SQUASH AND SWISS CASSEROLE WITH PARMESAN CRUMBS
7-8 cups summer squash, sliced into ¼ – ½” rounds (about 3 small to medium summer squash)
1 onion, chopped
1 teaspoon salt
½ teaspoon black pepper
¾ cup sour cream
⅓ cup mayonnaise
2 teaspoon Dijon mustard
1 ½ cups Jarlsberg or good quality Swiss cheese, shredded
2 tablespoon butter
1 cup panko breadcrumbs
½ cup grated Parmesan cheese
Parsley for garnish
Place the summer squash and onions in a large pot and cover with water. Bring to a boil and cook until the squash is very tender when pierced with a fork, about 20-30 minutes depending on how large your squash are (larger squash have tougher skin and take a little longer to get tender).
Preheat oven to 375.
Drain the squash and onions and pat dry with paper towels to remove any excess moisture.
Combine the eggs, salt, pepper, sour cream, mayo, and Dijon in a large bowl and whisk to combine. Fold in the squash and shredded cheese.
Prepare a 9” x 13” baking dish with non-stick spray and spread the squash mixture in an even layer.
Melt the butter in a large saucepan and add the breadcrumbs. Cook, stirring frequently until they are lightly browned. Remove from heat and stir in the Parmesan cheese. Spread the crumbs over the top of the casserole.
Bake for 25-35 minutes until browned and bubbly!
You can also add 2 cups shredded cooked chicken breast for a delicious on dish meal and its also yummy with cheddar cheese (although it is no longer ‘Swiss’)!!