We made this classic casserole even more irresistible by topping it with crushed potato chips.
Cajun Squash Casserole
Makes 6 to 8 servings
- 5 tablespoons unsalted butter, divided
- 10 cups ¼-inch-sliced yellow squash (about 2¾ pounds)
- ½ teaspoon kosher salt
- 1 cup diced red onion
- 1 cup chopped red bell pepper
- 3 cloves garlic, minced
- 2 cups shredded Colby-Jack cheese, divided
- ¾ cup sour cream
- ½ cup freshly grated Parmesan cheese
- 2 tablespoons chopped green onion
- 1 teaspoon hot sauce*
- ½ teaspoon Cajun seasoning*
- ½ teaspoon smoked paprika
- 1½ cups lightly crushed Zapp’s Voodoo Kettle Style Potato Chips
- Garnish: chopped green onion
- Preheat oven to 350°. Spray a 2-quart baking dish with cooking spray.
- In a large Dutch oven, heat 3 tablespoons butter over medium-high heat. Add squash, and sprinkle with salt; cover and cook, stirring occasionally, until squash is just tender, 12 to 15 minutes. Uncover and cook until most of liquid has evaporated, about 5 minutes. Transfer squash to a colander set over a large bowl; let drain for 5 minutes. Discard any liquid.
- In same pot, melt remaining 2 tablespoons butter over medium-high heat. Add red onion and bell pepper; cook, stirring frequently, until softened, about 3 minutes. Add garlic; cook, stirring frequently, for 1 minute.
- In a large bowl, stir together ¾ cupColby-Jack, sour cream, Parmesan, green onion, hot sauce, Cajun seasoning, and paprika. Stir in squash and red onion mixture. Transfer mixture to prepared pan; sprinkle with remaining 1¼ cups Colby-Jack.
- Bake until cheese is melted and filling is bubbly, about 20 minutes. Top with potato chips. Garnish with green onion, if desired.
*We used Crystal Hot Sauce and Slap Ya Mama Original Cajun Seasoning.