This is an easy side dish but surprisingly good. I do call it casserole but there isn’t a scrap of cream of mushroom to be found anywhere. One thing about this recipe is it takes a little time to do it right. In order to get the right consistency, the squash has to be cooked until most of the liquid is pulled out of it, or you get a puddle in your baking dish.
- 5 pieces of yellow squash, sliced thin
- 1 red onion diced
- 1 tbsp garlic
- 1 tsp capers
- olive oil
- 1-2 cups panko
- 1 cup cheddar cheese
Fry diced onion, garlic, and capers in olive oil until the onion is mostly clear. In small batches, add the squash until cooked then set aside. In a baking dish, put down the squash then top with a layer of panko then another layer of cheddar cheese. Bake on 350 until the top is melted. Serve immediately.