Chef Ryan

Cajun Chef Ryan

Feeling & sharing a world of cooking ~ more than your average Cajun


Yellow Squash Casserole

March 23rd, 2010 · 10 Comments

One of our favorite side dishes also makes for a main event meal when sausage and shrimp are added to the base ingredients. In this version, I have added turkey sausage and it still incorporates a fabulous flavor to the amazing vegetable. If you wanted to add shrimp use the 110 count small shrimp, and about a pound of it would do for this quantity.

Some weeks we would rotate this item as a side dish on our daily menu and it would sell out every time, some would order double or triple portions and make it their main dish. Typically, in the restaurant kitchen the recipe called for a 30 pound case of frozen yellow squash, or 12 2.5 pound packs. This was prepared in a large tilt skillet and also with about 5 pounds of diced onions, 5 pounds of diced ham or smoked sausage, and 5 pounds of 110 count shrimp. Not to mention at least one 5-pound container of Italian breadcrumbs.

Sorry, no photographs were taken of this one, just forgot to get the camera into the kitchen that day, or I was taking a break from the photography that day. However, here is a link to many images of Yellow Squash dishes Yellow Squash Casserole Images.

Yield: approximately 16 1-cup servings

1 Lb. Turkey sausage, cubed
4 Tbsp Butter
1 Lg. Onion, diced (2 cups)
8 Cloves Garlic, minced
1 Tbsp Italian seasoning
4 Lb. Yellow squash, sliced, fresh or frozen
2 Cups Chicken stock
3 Cups Italian breadcrumbs, divided
½ Cup Parmesan cheese
Procedure Steps
1. Brown turkey in a large stockpot over medium heat until well browned.
2. Add the butter and allow to melt, then add the onions and sauté until translucent and soft, then add the garlic and stir well, add the Italian seasoning and continue to sauté another minute or so.
3. Add the yellow squash and the chicken stock and bring to a boil. Then turn off the heat and fold in 2 cups of the breadcrumbs.
4. Transfer the squash mixture into a greased 9×13 pan and spread out evenly among the pan. Combine the remaining cup of breadcrumbs with the parmesan cheese and then sprinkle on top of the squash mixture.
5. Bake in a preheated 350° F for 35 to 40 minutes or until bubbling in the sides and browned on top. Allow to rest for 5 minutes before serving.
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Tags: Entrees · Recipes

10 responses so far ↓

  • 1 5 Star Foodie // Mar 23, 2010 at 9:40 am

    Sounds like an excellent dish and I like the addition of turkey sausage.

  • 2 Ed Schenk // Mar 23, 2010 at 1:32 pm

    Just a quick note to let you know I’ve passed on the Sunshine Blog award to you. For more information vist Detroit Eats.

  • 3 HoneyB // Mar 23, 2010 at 3:46 pm

    This sounds delicious Ryan!

  • 4 Doc // Mar 23, 2010 at 5:08 pm

    Thanks Chef,
    Great idea and recipe. Lots of fresh yellow squash on the roadside produce stands so this one gets a test drive!

  • 5 Gera @ SweetsFoodsBlog // Mar 23, 2010 at 7:21 pm

    A classic in my menu with a touch of chorizo sausage, mmmmm!



  • 6 pegasuslegend // Mar 23, 2010 at 7:23 pm

    Well just in time for me with my high cholestral and blood pressure…I love this recipe sure to be on my list for healthy eating will diffinitely try this love that the turkey is in this for me~

  • 7 redkathy // Mar 23, 2010 at 11:01 pm

    Sounds yummy, I love yellow squash. I like the Turkey sausage; a nice choice with squash.

  • 8 thepinkpeppercorn // Mar 30, 2010 at 11:40 am

    YUM! Like having to read, and drool 🙂

  • 9 Natasha Cardinez // Apr 1, 2010 at 9:42 am

    Such flavorful ingredients in such a simple recipe. Gotta love it!

  • 10 Beth // Apr 1, 2010 at 11:35 am

    Thumbs up !!