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Yellow Squash Casserole Recipe

Yellow Squash Casserole Recipe

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Ingredients:

Serving

4 lb yellow squash (10 medium), trimmed , halved lengthwise, and sliced crosswise 1/8 inch thick
1/4 cup vegetable oil
2 tsp salt
2 tsp black pepper
2 medium onions, chopped (2 cups)
1 green bell pepper, chopped
1 red bell pepper, chopped
7 tbsp unsalted butter
4 slices firm white sandwich bread with crust , coarsely ground in a food processor (about 2 1/4 cups)
1/4 cup all-purpose flour
1 3/4 cups reduced-sodium chicken broth (14 fl oz)
1 cup sour cream

Directions:

Put oven rack in lower third of oven and put a large shallow baking pan on rack, then preheat oven to 475°F.
Toss one third of squash with 1 tablespoon oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a bowl, then spread in preheated baking pan in 1 layer and roast in oven, stirring once, until tender, 12 to 15 minutes. Transfer squash to a large bowl. Roast remaining squash in 2 batches in same manner, tossing with 1 tablespoon oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper (per batch) just before roasting and adding to bowl when done.
Toss onions and bell peppers with remaining tablespoon oil, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper in another large bowl, then spread in baking pan and roast, stirring once, until onions are golden, 8 to 10 minutes. Transfer to bowl with squash.
Move oven rack to middle position and reduce oven temperature to 400°F.
Melt 3 tablespoons butter in a saucepan and remove from heat, then add bread crumbs and a pinch of salt, tossing to coat crumbs. Spread evenly in cleaned baking pan and bake, without stirring, until pale golden, about 5 minutes.
Melt remaining 4 tablespoons butter in a 3-quart heavy saucepan over moderately low heat, then whisk in flour and cook roux, whisking constantly, 3 minutes. Add broth, whisking, and bring to a boil, whisking. Reduce heat and simmer, whisking occasionally, 3 minutes. Remove from heat and cool 5 minutes, whisking occasionally, then whisk in sour cream and salt and pepper to taste. Pour sauce over squash mixture and stir gently until combined well.
Butter a 13- by 9- by 2-inch glass or ceramic baking dish (3-quart capacity), then spread squash mixture evenly into it and sprinkle with bread crumbs. Bake casserole until golden and bubbling, 15 to 20 minutes. Serve immediately.
Cooks' note: Casserole (without bread crumbs) can be assembled 1 day ahead and cooled completely, uncovered, then chilled, covered tightly with plastic wrap. Let stand at room temperature 1 hour before sprinkling with bread crumbs and baking.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	298.57 Kcal (1250 kJ)
Calories from fat	136.54 Kcal
		% Daily Value*
Total Fat	15.17g	23%
Cholesterol	28.51mg	10%
Sodium	734.27mg	31%
Potassium	450.86mg	10%
Total Carbs	37.32g	12%
Sugars	10.52g	42%
Dietary Fiber	1.84g	7%
Protein	6.38g	13%
Vitamin C	29.4mg	49%
Vitamin A	0.6mg	19%
Iron	9.3mg	52%
Calcium	73.9mg	7%

Amount Per 100 g
Calories	93.94 Kcal (393 kJ)
Calories from fat	42.96 Kcal
		% Daily Value*
Total Fat	4.77g	23%
Cholesterol	8.97mg	10%
Sodium	231.02mg	31%
Potassium	141.85mg	10%
Total Carbs	11.74g	12%
Sugars	3.31g	42%
Dietary Fiber	0.58g	7%
Protein	2.01g	13%
Vitamin C	9.2mg	49%
Vitamin A	0.2mg	19%
Iron	2.9mg	52%
Calcium	23.3mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

6.9

Points
8

PointsPlus

Good Points

saturated fat free,
low cholesterol

Bad Points

High in Sodium

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