Yellow Squash and Purple Onion Casserole


4 cups sliced yellow squash

1 cup diced purple onion (you can also add 1 cup diced purple cabbage)

1 cup of Panko and/or 1 cup of Italian Breadcrumbs I like mixing ½ cup of each together to get a real crunch!

1 cup shredded Cheddar cheese

2 eggs, beaten

3/4 cup milk

1/4 cup butter, melted

1 teaspoon salt

ground black pepper to taste

2 tablespoons butter


Preheat oven to 350 degrees F

Place squash and purple onion in a large skillet over medium heat. Pour in a small amount of water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and set aside.

In another bowl, mix together Panko and/or Breadcrumbs and cheese. Stir half of the mixture into the cooked squash and onions.

Mix together eggs and milk and add to the squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 9×13 inch baking dish. Sprinkle with remaining dry mixture, and dot with 2 tablespoons butter.

Bake in preheated oven at 350 degrees F  for 25 minutes, or until lightly browned.

Please note: You may want to add more or less on the breadcrumbs, etc. This is an easy recipe to adapt in many ways! You can add cubed small red potatoes, some purple cabbage, etc. to the mix for flavor and color! Top with freshly sliced tomatoes and cheese!