Summer Squash Casserole
When you have extra squash on hand, try making this wonderful Summer Squash casserole topped with biscuits. Everyone loves a casserole!
Ingredients
CASSEROLE
- 5 cups zucchini (sliced into bite size pieces)
- 5 cups yellow squash (sliced into bite size pieces)
- 2 cups fresh corn kernels
- ¾ cup vidalia onion (diced)
- 4 tablespoons butter
- 2 tablespoons chicken stock
- 1 tablespoon lemon juice
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ cup parmesan cheese
- 2 tablespoons flour
COBBLER
- 4 ounces white cheddar cheese
- ¼ cup chives
- 3 cups flour
- 2 tablespoons baking powder
- ½ teaspoon salt
- ¾ cup butter (cold, cut into pieces)
- 1 ¼ cup buttermilk
Instructions
CASSEROLE
- Preheat oven to 400º and butter a 9 x 13 casserole dish.
- In a large skillet add butter and saute onions over medium heat until soft. Increase the temperature to medium high and add squash, stirring for about 5 minutes. Add corn, chicken stock, lemon juice, salt and pepper. Reduce heat to medium and cook for 5 minutes stirring frequently. Let cool to room temperature.
- Mix parmesan and flour together in a small bowl and add to cooled squash mixture. Empty into casserole dish.
BISCUITS
- Add finely shredded cheese, chives, flour, baking powder and salt to a food processor and pulse until combined. Add cold butter and pulse until the mixture resembles peas. Drizzle buttermilk while continuing to pulse just until it comes together. Use a large ice cream scoop to scoop dough onto top of casserole.
- Bake at 400º for 15 minutes and then reduce to 350º and continue baking for 20-30 minutes until the squash is soft. Cover the top of cobbler with foil if biscuits begin to brown too much.
Barbara's Notes + Tips
- Cover the biscuits with foil if they start to brown and are not cooked through.
- You can make this ahead of time, just let it come to room temperature before baking.
- For more buttery biscuits, brush melted butter over the top after removing from the oven.
- You can substitute vegetable broth for chicken broth to make this vegetarian.
Nutrition
Calories: 554kcal | Carbohydrates: 55g | Protein: 15g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 874mg | Potassium: 950mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1383IU | Vitamin C: 31mg | Calcium: 390mg | Iron: 3mg
