ranch squash casserole

Ingredients ranch squash casserole

1 1/2 lb Yellow Squash
8 oz Softened Cream Cheese
6 tbsp Sour Cream
2 tbsp Softened Butter
1 tsp Salt
1 tsp Ground Black Pepper
1 tsp Dried Parsley Flakes
Topping
1/4 cup Panko Bread Crumbs
2 tbsp Extra Virgin Olive Oil

how to make ranch squash casserole

Preheat oven to 350°F. Use a mandolin to slice yellow squash into 1/4-inch thick slices.

Add squash, cream cheese, sour cream, butter, salt, pepper, and parsley to mixing bowl and stir until mixed thoroughly.

Pour mixture into 9x13 baking dish. Top with Panko bread crumbs, then drizzle extra virgin olive oil over entire top.

Bake at 350 for 30 minutes, then increase temperature to 500 and bake 5 minutes or until bread crumbs have turned a golden brown.