A delightful and easy-to-make casserole featuring tender yellow squash, perfect for any meal.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking right from the start.
Wash and cut the yellow squash into 1-inch cubes.
Uniformly sized pieces cook more evenly.
Boil the squash in a pot of water until tender, about 10 minutes. Drain well.
Draining thoroughly prevents a watery casserole.
In a mixing bowl, mash the cooked squash and mix in the chopped onion, eggs, seasoned salt, and black pepper.
Mixing while the squash is warm helps blend the flavors.
Transfer the squash mixture to a greased casserole dish.
Greasing the dish makes serving and cleanup easier.
In a small bowl, combine the breadcrumbs, Parmesan cheese, and melted butter. Sprinkle this mixture evenly over the squash.
Ensure an even layer for a consistent crust.
Bake in the preheated oven for 30-35 minutes, or until the topping is golden brown.
Check at 30 minutes to avoid over-browning.
Let the casserole cool slightly before serving. Enjoy!
Cooling helps the casserole set for easier serving.
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