Savory Squash Casserole Easy Family Dinner Dish

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To make a tasty squash casserole, gather these main ingredients: - 2 cups butternut squash, peeled and cubed - 2 cups zucchini, sliced - 1 cup yellow squash, sliced - 1 cup heavy cream - 1 cup shredded sharp cheddar cheese - 1/2 cup grated Parmesan cheese - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon paprika - Salt and pepper to taste - 1 cup breadcrumbs (preferably whole wheat) - 2 tablespoons butter, melted These ingredients create a rich and creamy texture, perfect for a cozy family meal. You can enhance your squash casserole with these optional ingredients: - Fresh herbs like basil or parsley - Crumbled bacon for a smoky touch - Sliced mushrooms for added earthiness - Chopped bell peppers for extra crunch - A pinch of cayenne for a bit of heat Adding these can elevate your dish, making it even more delightful. This squash casserole is not only delicious but also packed with nutrients. It offers: - Rich vitamins from squash and vegetables - Healthy fats from cream and cheese - A good source of protein from cheese - Fiber from squash and breadcrumbs Each serving provides a well-rounded meal. Enjoy this dish guilt-free as a comforting family dinner! You can find the Full Recipe to make this savory dish. To start, gather all your ingredients for the squash casserole. You will need: - 2 cups butternut squash, peeled and cubed - 2 cups zucchini, sliced - 1 cup yellow squash, sliced - 1 cup heavy cream - 1 cup shredded sharp cheddar cheese - 1/2 cup grated Parmesan cheese - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon paprika - Salt and pepper to taste - 1 cup breadcrumbs (preferably whole wheat) - 2 tablespoons butter, melted Begin by preheating your oven to 375°F (190°C). Lightly grease your 9x13 inch casserole dish with non-stick spray or butter. Next, fill a large pot with water and add a generous pinch of salt. Bring the water to a boil. Carefully add the cubed butternut squash. Cook for about 5 minutes until it’s just tender. Drain the squash and place it in a large bowl. Using the same pot, add the sliced zucchini and yellow squash. Blanch these for about 2 minutes, then drain and add them to the bowl with the butternut squash. In a large skillet over medium heat, melt 1 tablespoon of butter. Add the chopped onion and sauté for about 5 minutes. Stir occasionally until the onion is soft and translucent. Add the minced garlic and sauté for an extra minute until it smells great. In the bowl with the cooked squash, mix in the sautéed onion and garlic. Add in the heavy cream, shredded cheddar cheese, grated Parmesan cheese, dried thyme, paprika, salt, and pepper. Use a spoon to mix everything well. Pour the creamy squash mixture into your prepared casserole dish, spreading it evenly. In a small bowl, mix the breadcrumbs with the remaining melted butter. Stir until all breadcrumbs are coated. Sprinkle this mixture over the top of the casserole. Cover the casserole dish tightly with aluminum foil. Place it in the preheated oven and bake for 25 minutes. This allows the flavors to meld together. After 25 minutes, carefully remove the foil. This lets steam escape. Bake for an additional 15 to 20 minutes. This step helps the top become golden brown and bubbly. When finished, take the casserole out of the oven. Allow it to cool for a few minutes. This makes serving easier and helps the flavors settle. Enjoy your savory squash casserole! You can find the Full Recipe for more detailed guidance. To cook squash well, start by choosing fresh ones. Look for firm skins with no soft spots. Always wash your squash to remove dirt. When cutting squash, use a sharp knife for safety and ease. For butternut squash, peel it with a vegetable peeler. Cut it into even cubes for uniform cooking. Blanching the squash briefly helps keep its bright color and softens it for the casserole. One common mistake is overcooking the squash. If you cook it too long, it can turn mushy. Avoid using too much salt in the mixture. You can always add more later, if needed. Not draining the squash properly can lead to a watery casserole. Make sure to drain well after boiling or blanching. Lastly, don’t forget to preheat the oven. A hot oven helps create a nice, golden crust on top. To get a great texture, use a mix of squash types. Butternut, zucchini, and yellow squash all add unique flavors. Make sure to sauté your onions and garlic until soft. This step enhances the overall taste. Adding heavy cream and cheese gives a rich, creamy base. For a crispy top, mix breadcrumbs with melted butter. This simple step adds a perfect crunch. For more detailed steps, check the Full Recipe. {{image_4}} You can easily swap out ingredients in this squash casserole. Instead of butternut squash, try acorn or pumpkin. If you want a lighter version, use half-and-half instead of heavy cream. You can also replace the breadcrumbs with crushed crackers or nuts for a different texture. This keeps the dish fresh and exciting. Cheese is key in this dish. While sharp cheddar works great, feel free to experiment. Try gouda for a smoky flavor or mozzarella for a creamy texture. Feta can add a nice tang, while goat cheese brings a unique twist. Each cheese gives the casserole a new life. Change your ingredients with the seasons. In summer, use fresh corn and bell peppers. In fall, add roasted garlic or sage for warmth. Winter calls for hearty root veggies like parsnips or carrots. Spring can welcome asparagus or peas. These seasonal changes keep the dish vibrant and full of life. For the complete recipe, refer to the [Full Recipe]. After enjoying your savory squash casserole, let it cool completely. Then, transfer leftovers to an airtight container. This helps keep the flavors fresh and prevents drying out. Store it in the fridge for up to three days. When ready to eat, you'll find it just as tasty! To freeze the casserole, first let it cool down. Use a freezer-safe container or a heavy-duty freezer bag. Make sure to remove as much air as possible. You can freeze it for up to three months. When you're ready to enjoy it, thaw it overnight in the fridge before reheating. To reheat your squash casserole, preheat your oven to 350°F (175°C). Place the casserole in an oven-safe dish and cover it with foil. Heat for about 20-30 minutes, or until it is warm throughout. If you like a crispy top, remove the foil for the last 5-10 minutes. You can also reheat it in the microwave on medium power for 3-5 minutes. Just be sure to check it often so it heats evenly. The best types of squash for casserole are butternut and yellow squash. They bring a sweet flavor and nice texture. Butternut squash is creamy and smooth when cooked. Yellow squash adds a light, fresh taste. Together, they create a delicious mix. You can also use zucchini for added color and flavor. It holds its shape well and cooks nicely. Yes, you can prepare the casserole ahead of time. Make it a day before you want to bake it. After mixing the squash and other ingredients, cover it well and store it in the fridge. This allows the flavors to blend and deepen. When you are ready to bake, just pop it in the oven. You may need to add a few extra minutes to the cooking time. To make a gluten-free version, simply swap out the breadcrumbs. You can use gluten-free breadcrumbs or crushed gluten-free crackers instead. This change keeps the crunch without gluten. Always check labels to ensure all ingredients are gluten-free. Enjoy the same great flavor and texture without worry! For the full recipe, see below. [Full Recipe] This blog post covered how to make a delicious squash casserole. We explored the main and optional ingredients, along with their nutrition. I provided step-by-step instructions, tips for better cooking, and variations for your taste. We also discussed how to store leftovers and reheating tips. Remember, cooking is fun, and you can be creative. Whether you stick to the recipe or try something new, enjoy each bite of your flavorful squash casserole. Happy cooking!

WANT TO SAVE THIS RECIPE?

Are you looking for a quick and tasty dinner? My Savory Squash Casserole is just what you need! This dish combines fresh squash with cheese, creating a warm and creamy delight. It’s simple to make and perfect for family meals. Let’s dive into the ingredients and steps to create this easy recipe that everyone will love! You’ll want to keep this one in your dinner rotation!

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Ingredients

Main Ingredients for Squash Casserole

To make a tasty squash casserole, gather these main ingredients:

– 2 cups butternut squash, peeled and cubed

– 2 cups zucchini, sliced

– 1 cup yellow squash, sliced

– 1 cup heavy cream

– 1 cup shredded sharp cheddar cheese

– 1/2 cup grated Parmesan cheese

– 1 medium onion, finely chopped

– 2 cloves garlic, minced

– 1 teaspoon dried thyme

– 1 teaspoon paprika

– Salt and pepper to taste

– 1 cup breadcrumbs (preferably whole wheat)

– 2 tablespoons butter, melted

These ingredients create a rich and creamy texture, perfect for a cozy family meal.

Optional Ingredients for Enhanced Flavor

You can enhance your squash casserole with these optional ingredients:

– Fresh herbs like basil or parsley

– Crumbled bacon for a smoky touch

– Sliced mushrooms for added earthiness

– Chopped bell peppers for extra crunch

– A pinch of cayenne for a bit of heat

Adding these can elevate your dish, making it even more delightful.

Nutritional Overview

This squash casserole is not only delicious but also packed with nutrients. It offers:

– Rich vitamins from squash and vegetables

– Healthy fats from cream and cheese

– A good source of protein from cheese

– Fiber from squash and breadcrumbs

Each serving provides a well-rounded meal. Enjoy this dish guilt-free as a comforting family dinner! You can find the Full Recipe to make this savory dish.

Step-by-Step Instructions

Preparation Steps

To start, gather all your ingredients for the squash casserole. You will need:

– 2 cups butternut squash, peeled and cubed

– 2 cups zucchini, sliced

– 1 cup yellow squash, sliced

– 1 cup heavy cream

– 1 cup shredded sharp cheddar cheese

– 1/2 cup grated Parmesan cheese

– 1 medium onion, finely chopped

– 2 cloves garlic, minced

– 1 teaspoon dried thyme

– 1 teaspoon paprika

– Salt and pepper to taste

– 1 cup breadcrumbs (preferably whole wheat)

– 2 tablespoons butter, melted

Begin by preheating your oven to 375°F (190°C). Lightly grease your 9×13 inch casserole dish with non-stick spray or butter.

Cooking Process

Next, fill a large pot with water and add a generous pinch of salt. Bring the water to a boil. Carefully add the cubed butternut squash. Cook for about 5 minutes until it’s just tender. Drain the squash and place it in a large bowl.

Using the same pot, add the sliced zucchini and yellow squash. Blanch these for about 2 minutes, then drain and add them to the bowl with the butternut squash.

In a large skillet over medium heat, melt 1 tablespoon of butter. Add the chopped onion and sauté for about 5 minutes. Stir occasionally until the onion is soft and translucent. Add the minced garlic and sauté for an extra minute until it smells great.

In the bowl with the cooked squash, mix in the sautéed onion and garlic. Add in the heavy cream, shredded cheddar cheese, grated Parmesan cheese, dried thyme, paprika, salt, and pepper. Use a spoon to mix everything well.

Baking the Casserole

Pour the creamy squash mixture into your prepared casserole dish, spreading it evenly. In a small bowl, mix the breadcrumbs with the remaining melted butter. Stir until all breadcrumbs are coated. Sprinkle this mixture over the top of the casserole.

Cover the casserole dish tightly with aluminum foil. Place it in the preheated oven and bake for 25 minutes. This allows the flavors to meld together.

After 25 minutes, carefully remove the foil. This lets steam escape. Bake for an additional 15 to 20 minutes. This step helps the top become golden brown and bubbly.

When finished, take the casserole out of the oven. Allow it to cool for a few minutes. This makes serving easier and helps the flavors settle. Enjoy your savory squash casserole! You can find the Full Recipe for more detailed guidance.

Tips & Tricks

Best Practices for Cooking Squash

To cook squash well, start by choosing fresh ones. Look for firm skins with no soft spots. Always wash your squash to remove dirt. When cutting squash, use a sharp knife for safety and ease. For butternut squash, peel it with a vegetable peeler. Cut it into even cubes for uniform cooking. Blanching the squash briefly helps keep its bright color and softens it for the casserole.

Common Mistakes to Avoid

One common mistake is overcooking the squash. If you cook it too long, it can turn mushy. Avoid using too much salt in the mixture. You can always add more later, if needed. Not draining the squash properly can lead to a watery casserole. Make sure to drain well after boiling or blanching. Lastly, don’t forget to preheat the oven. A hot oven helps create a nice, golden crust on top.

How to Achieve Perfect Texture

To get a great texture, use a mix of squash types. Butternut, zucchini, and yellow squash all add unique flavors. Make sure to sauté your onions and garlic until soft. This step enhances the overall taste. Adding heavy cream and cheese gives a rich, creamy base. For a crispy top, mix breadcrumbs with melted butter. This simple step adds a perfect crunch. For more detailed steps, check the Full Recipe.

Variations

Ingredient Substitutions

You can easily swap out ingredients in this squash casserole. Instead of butternut squash, try acorn or pumpkin. If you want a lighter version, use half-and-half instead of heavy cream. You can also replace the breadcrumbs with crushed crackers or nuts for a different texture. This keeps the dish fresh and exciting.

Different Cheese Options

Cheese is key in this dish. While sharp cheddar works great, feel free to experiment. Try gouda for a smoky flavor or mozzarella for a creamy texture. Feta can add a nice tang, while goat cheese brings a unique twist. Each cheese gives the casserole a new life.

Seasonal Variations

Change your ingredients with the seasons. In summer, use fresh corn and bell peppers. In fall, add roasted garlic or sage for warmth. Winter calls for hearty root veggies like parsnips or carrots. Spring can welcome asparagus or peas. These seasonal changes keep the dish vibrant and full of life.

For the complete recipe, refer to the [Full Recipe].

Storage Info

How to Store Leftovers

After enjoying your savory squash casserole, let it cool completely. Then, transfer leftovers to an airtight container. This helps keep the flavors fresh and prevents drying out. Store it in the fridge for up to three days. When ready to eat, you’ll find it just as tasty!

Freezing Instructions

To freeze the casserole, first let it cool down. Use a freezer-safe container or a heavy-duty freezer bag. Make sure to remove as much air as possible. You can freeze it for up to three months. When you’re ready to enjoy it, thaw it overnight in the fridge before reheating.

Reheating Guidelines

To reheat your squash casserole, preheat your oven to 350°F (175°C). Place the casserole in an oven-safe dish and cover it with foil. Heat for about 20-30 minutes, or until it is warm throughout. If you like a crispy top, remove the foil for the last 5-10 minutes. You can also reheat it in the microwave on medium power for 3-5 minutes. Just be sure to check it often so it heats evenly.

FAQs

What is the best type of squash for casserole?

The best types of squash for casserole are butternut and yellow squash. They bring a sweet flavor and nice texture. Butternut squash is creamy and smooth when cooked. Yellow squash adds a light, fresh taste. Together, they create a delicious mix. You can also use zucchini for added color and flavor. It holds its shape well and cooks nicely.

Can I prepare the casserole ahead of time?

Yes, you can prepare the casserole ahead of time. Make it a day before you want to bake it. After mixing the squash and other ingredients, cover it well and store it in the fridge. This allows the flavors to blend and deepen. When you are ready to bake, just pop it in the oven. You may need to add a few extra minutes to the cooking time.

How do I make a gluten-free version of this recipe?

To make a gluten-free version, simply swap out the breadcrumbs. You can use gluten-free breadcrumbs or crushed gluten-free crackers instead. This change keeps the crunch without gluten. Always check labels to ensure all ingredients are gluten-free. Enjoy the same great flavor and texture without worry! For the full recipe, see below.

[Full Recipe]

This blog post covered how to make a delicious squash casserole. We explored the main and optional ingredients, along with their nutrition. I provided step-by-step instructions, tips for better cooking, and variations for your taste. We also discussed how to store leftovers and reheating tips. Remember, cooking is fun, and you can be creative. Whether you stick to the recipe or try something new, enjoy each bite of your flavorful squash casserole. Happy cooking!

To make a tasty squash casserole, gather these main ingredients: - 2 cups butternut squash, peeled and cubed - 2 cups zucchini, sliced - 1 cup yellow squash, sliced - 1 cup heavy cream - 1 cup shredded sharp cheddar cheese - 1/2 cup grated Parmesan cheese - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon paprika - Salt and pepper to taste - 1 cup breadcrumbs (preferably whole wheat) - 2 tablespoons butter, melted These ingredients create a rich and creamy texture, perfect for a cozy family meal. You can enhance your squash casserole with these optional ingredients: - Fresh herbs like basil or parsley - Crumbled bacon for a smoky touch - Sliced mushrooms for added earthiness - Chopped bell peppers for extra crunch - A pinch of cayenne for a bit of heat Adding these can elevate your dish, making it even more delightful. This squash casserole is not only delicious but also packed with nutrients. It offers: - Rich vitamins from squash and vegetables - Healthy fats from cream and cheese - A good source of protein from cheese - Fiber from squash and breadcrumbs Each serving provides a well-rounded meal. Enjoy this dish guilt-free as a comforting family dinner! You can find the Full Recipe to make this savory dish. To start, gather all your ingredients for the squash casserole. You will need: - 2 cups butternut squash, peeled and cubed - 2 cups zucchini, sliced - 1 cup yellow squash, sliced - 1 cup heavy cream - 1 cup shredded sharp cheddar cheese - 1/2 cup grated Parmesan cheese - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon paprika - Salt and pepper to taste - 1 cup breadcrumbs (preferably whole wheat) - 2 tablespoons butter, melted Begin by preheating your oven to 375°F (190°C). Lightly grease your 9x13 inch casserole dish with non-stick spray or butter. Next, fill a large pot with water and add a generous pinch of salt. Bring the water to a boil. Carefully add the cubed butternut squash. Cook for about 5 minutes until it’s just tender. Drain the squash and place it in a large bowl. Using the same pot, add the sliced zucchini and yellow squash. Blanch these for about 2 minutes, then drain and add them to the bowl with the butternut squash. In a large skillet over medium heat, melt 1 tablespoon of butter. Add the chopped onion and sauté for about 5 minutes. Stir occasionally until the onion is soft and translucent. Add the minced garlic and sauté for an extra minute until it smells great. In the bowl with the cooked squash, mix in the sautéed onion and garlic. Add in the heavy cream, shredded cheddar cheese, grated Parmesan cheese, dried thyme, paprika, salt, and pepper. Use a spoon to mix everything well. Pour the creamy squash mixture into your prepared casserole dish, spreading it evenly. In a small bowl, mix the breadcrumbs with the remaining melted butter. Stir until all breadcrumbs are coated. Sprinkle this mixture over the top of the casserole. Cover the casserole dish tightly with aluminum foil. Place it in the preheated oven and bake for 25 minutes. This allows the flavors to meld together. After 25 minutes, carefully remove the foil. This lets steam escape. Bake for an additional 15 to 20 minutes. This step helps the top become golden brown and bubbly. When finished, take the casserole out of the oven. Allow it to cool for a few minutes. This makes serving easier and helps the flavors settle. Enjoy your savory squash casserole! You can find the Full Recipe for more detailed guidance. To cook squash well, start by choosing fresh ones. Look for firm skins with no soft spots. Always wash your squash to remove dirt. When cutting squash, use a sharp knife for safety and ease. For butternut squash, peel it with a vegetable peeler. Cut it into even cubes for uniform cooking. Blanching the squash briefly helps keep its bright color and softens it for the casserole. One common mistake is overcooking the squash. If you cook it too long, it can turn mushy. Avoid using too much salt in the mixture. You can always add more later, if needed. Not draining the squash properly can lead to a watery casserole. Make sure to drain well after boiling or blanching. Lastly, don’t forget to preheat the oven. A hot oven helps create a nice, golden crust on top. To get a great texture, use a mix of squash types. Butternut, zucchini, and yellow squash all add unique flavors. Make sure to sauté your onions and garlic until soft. This step enhances the overall taste. Adding heavy cream and cheese gives a rich, creamy base. For a crispy top, mix breadcrumbs with melted butter. This simple step adds a perfect crunch. For more detailed steps, check the Full Recipe. {{image_4}} You can easily swap out ingredients in this squash casserole. Instead of butternut squash, try acorn or pumpkin. If you want a lighter version, use half-and-half instead of heavy cream. You can also replace the breadcrumbs with crushed crackers or nuts for a different texture. This keeps the dish fresh and exciting. Cheese is key in this dish. While sharp cheddar works great, feel free to experiment. Try gouda for a smoky flavor or mozzarella for a creamy texture. Feta can add a nice tang, while goat cheese brings a unique twist. Each cheese gives the casserole a new life. Change your ingredients with the seasons. In summer, use fresh corn and bell peppers. In fall, add roasted garlic or sage for warmth. Winter calls for hearty root veggies like parsnips or carrots. Spring can welcome asparagus or peas. These seasonal changes keep the dish vibrant and full of life. For the complete recipe, refer to the [Full Recipe]. After enjoying your savory squash casserole, let it cool completely. Then, transfer leftovers to an airtight container. This helps keep the flavors fresh and prevents drying out. Store it in the fridge for up to three days. When ready to eat, you'll find it just as tasty! To freeze the casserole, first let it cool down. Use a freezer-safe container or a heavy-duty freezer bag. Make sure to remove as much air as possible. You can freeze it for up to three months. When you're ready to enjoy it, thaw it overnight in the fridge before reheating. To reheat your squash casserole, preheat your oven to 350°F (175°C). Place the casserole in an oven-safe dish and cover it with foil. Heat for about 20-30 minutes, or until it is warm throughout. If you like a crispy top, remove the foil for the last 5-10 minutes. You can also reheat it in the microwave on medium power for 3-5 minutes. Just be sure to check it often so it heats evenly. The best types of squash for casserole are butternut and yellow squash. They bring a sweet flavor and nice texture. Butternut squash is creamy and smooth when cooked. Yellow squash adds a light, fresh taste. Together, they create a delicious mix. You can also use zucchini for added color and flavor. It holds its shape well and cooks nicely. Yes, you can prepare the casserole ahead of time. Make it a day before you want to bake it. After mixing the squash and other ingredients, cover it well and store it in the fridge. This allows the flavors to blend and deepen. When you are ready to bake, just pop it in the oven. You may need to add a few extra minutes to the cooking time. To make a gluten-free version, simply swap out the breadcrumbs. You can use gluten-free breadcrumbs or crushed gluten-free crackers instead. This change keeps the crunch without gluten. Always check labels to ensure all ingredients are gluten-free. Enjoy the same great flavor and texture without worry! For the full recipe, see below. [Full Recipe] This blog post covered how to make a delicious squash casserole. We explored the main and optional ingredients, along with their nutrition. I provided step-by-step instructions, tips for better cooking, and variations for your taste. We also discussed how to store leftovers and reheating tips. Remember, cooking is fun, and you can be creative. Whether you stick to the recipe or try something new, enjoy each bite of your flavorful squash casserole. Happy cooking!

Squash Casserole

Discover the ultimate comfort food with this Cheesy Autumn Squash Casserole! Packed with butternut squash, zucchini, and gooey cheese, this creamy dish is perfect for cozy nights. Follow our easy recipe to create a warm, delicious meal your family will love. Plus, it's a fantastic way to use seasonal veggies! Click through to explore the recipe and bring delightful flavors to your dinner table this autumn.
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Ingredients
  

2 cups butternut squash, peeled and cubed

2 cups zucchini, sliced

1 cup yellow squash, sliced

1 cup heavy cream

1 cup shredded sharp cheddar cheese

1/2 cup grated Parmesan cheese

1 medium onion, finely chopped

2 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon paprika

Salt and pepper to taste

1 cup breadcrumbs (preferably whole wheat)

2 tablespoons butter, melted

Instructions
 

Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch casserole dish with non-stick spray or butter to prevent sticking.

    In a large pot, fill with water and add a generous pinch of salt. Bring it to a boil. Carefully add in the cubed butternut squash and cook for about 5 minutes, or until just tender. Drain the squash and set it aside in a large bowl.

      Using the same boiling water, add the sliced zucchini and yellow squash to blanch for about 2 minutes. Drain and add them to the bowl with the butternut squash.

        In a large skillet over medium heat, melt 1 tablespoon of butter. Add the chopped onion and sauté for about 5 minutes, stirring occasionally, until the onion is soft and translucent. Stir in the minced garlic and sauté for an additional minute until fragrant.

          In the large mixing bowl with the cooked squash, combine the sautéed onion and garlic, heavy cream, shredded cheddar cheese, grated Parmesan cheese, dried thyme, paprika, salt, and pepper. Use a spoon or spatula to mix everything together until well blended.

            Pour the creamy squash mixture into the prepared casserole dish, spreading it evenly.

              In a small bowl, combine the breadcrumbs with the remaining melted butter, stirring until all breadcrumbs are coated. Evenly sprinkle the breadcrumb mixture over the top of the casserole for added crunch and flavor.

                Cover the casserole dish tightly with aluminum foil, then place it in the preheated oven. Bake for 25 minutes to let the flavors meld together.

                  After 25 minutes, carefully remove the foil, allowing steam to escape, and continue baking for an additional 15-20 minutes. This step will help achieve a golden brown, bubbly topping.

                    Once finished, take the casserole out of the oven and allow it to cool for a few minutes. This will make serving easier and allow the flavors to settle.

                      Prep Time: 20 minutes | Total Time: 1 hour | Servings: 6

                        - Presentation Tips: Serve the casserole warm, garnished with a sprinkle of fresh thyme or parsley for an attractive touch. For added drama, you can present it in the casserole dish and let guests serve themselves!

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