Print

Anya’s Glorious Spinach and Squash Casserole

Spinach and squash casserole
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A comforting and flavorful casserole combining tender squash and nutritious spinach in a creamy sauce, perfect for any occasion.

Ingredients

Scale
  • 1 pound yellow squash, thinly sliced
  • 1 pound zucchini, thinly sliced
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 10 ounces frozen spinach, thawed and squeezed dry
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 1/4 cup milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 cup breadcrumbs

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Lightly grease a 9×13 inch baking dish.
  3. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  4. Add the minced garlic and cook for 1 minute more until fragrant.
  5. Stir in the thawed and squeezed spinach. Cook for 2-3 minutes to heat through.
  6. In a bowl, combine the shredded cheddar cheese, sour cream, milk, salt, and pepper. Stir until well combined.
  7. Add the cooked spinach mixture to the cheese mixture and stir to incorporate.
  8. Arrange the sliced squash and zucchini in an even layer in the prepared baking dish.
  9. Pour the spinach and cheese mixture evenly over the squash and zucchini.
  10. Sprinkle the breadcrumbs over the top.
  11. Bake for 30-35 minutes, or until the casserole is bubbly and the topping is golden brown.
  12. Let it rest for a few minutes before serving.

Notes

  • For a richer flavor, you can use a mix of cheeses like Gruyere or Monterey Jack.
  • If you prefer a crispier topping, you can add a tablespoon of melted butter to the breadcrumbs before sprinkling them over the casserole.
  • Ensure the spinach is thoroughly squeezed to remove excess water, which can make the casserole watery.

Nutrition

Find it online: https://savorsensations.com/spinach-squash-casserole/