Yellow Pumpkin Casserole With Liz Biscuits
Yellow Pumpkin Casserole With Liz Biscuits
The hot pumpkin casserole is the best holiday side dish! You will love this creamy vegetable casserole with a crunchy butter filling.
Similar to our cheese zucchini casserole but made with yellow squash, this recipe is a great addition to your holiday side dishes. This is one of our favorite casserole recipes during the holidays!
Easy Pumpkin Casserole with Cheese
Have you made pumpkin casserole? If not, now is your chance!
I promise it will be welcomed by anyone who tries it. It is very simple to make, cheese, butter, cream and crunchy. Add this to your holiday menu and you will not be disappointed. Everyone around the table will love it.
If you like pumpkins, then you will love this dish. It is packed with thinly sliced ​​yellow pumpkin, cream cheese and crunchy biscuit toppings. Something for everyone in this recipe!
It goes great with all your other holiday dishes-turkey, rolls, pies, etc.! This is also a good recipe and can be made in advance or on the same day.
How to make a pumpkin casserole
Yellow squash tastes great in a casserole. It cooks evenly and perfectly every time and goes well with cheese.
Preparing and cooking pumpkin. Cut the yellow pumpkin in half. After preparing the pumpkin, preheat the oven to 350 degrees. Add the oil to a large frying pan over medium heat. Add pumpkin and butter. Cook them until the pumpkin is soft-about 7-8 minutes.
Add cheese. After the pumpkin has softened, pour it into a large bowl. Add Parmesan cheese, 1 cup cheddar cheese, sour cream and Italian seasoning. Add garlic salt and pepper to taste.
Pour everything into a 9×13 greased baking pan. Sprinkle the remaining ½ cup of cheddar cheese on the top and set it aside while preparing the toppings for the Ritz biscuits.
Add toppings. Add the crushed biscuits to a one-gallon Ziploc bag. Add melted butter. Throw everything on the cookies. Spread it evenly on the top of the casserole.
bake. Bake the casserole for 20 minutes or until golden brown and bubbly.
Pumpkin Casserole Recipe Toppings + Frequently Asked Questions
The ingredients in this recipe are so delicious! It makes the dishes have the desired crispness.
Variety: If you want to make it more tacky, you can add a little more cheese on top. Feel free to add other types of cheese! You can also add thinly sliced ​​zucchini and yellow squash to get a little different flavor.
This is the perfect dish prepared in advance and can save valuable cooking time on Thanksgiving Day or other festive meals. Prepare everything in the casserole a few days in advance. Cover it in the refrigerator. Prepare the toppings individually and top them before preparing to bake.
You can also freeze this dish until you are ready to bake it.
More pumpkin/zucchini recipes:
More series: Side dishes, Thanksgiving side dishes
Course main dish, side dish
American cuisine
Preparation time 15 minutes
20 minutes cooking time
Total time 35 minutes
6 servings
Calories 276 kcal
Author Little Luna
- 1 tablespoon vegetable oil
- 4-5 medium yellow zucchini sliced ​​thinly and halved
- 1 tablespoon butter
- ½ cup grated Parmesan cheese
- 1 ½ cup chopped cheddar cheese, divided
- 1/2 cup sour cream
- 1 teaspoon Italian seasoning
- Garlic salt
- black pepper
- 2 tablespoons melted butter
- 1 sleeve Ritz biscuits crushed medium to fine
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Preheat the oven to 350 degrees Fahrenheit
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Add oil to a large saucepan and heat over medium heat. Add pumpkin and butter.Cook until soft for about 7-8 minutes
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Pour the pumpkin into a large bowl. Add Parmesan cheese, 1 cup cheddar cheese, sour cream, Italian seasoning. Add garlic salt and pepper to taste.
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Pour into a 9×13 greased baking pan. Sprinkle the remaining ½ c cheddar cheese on top. Set aside.
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Add the crushed biscuits to a one-gallon Ziploc bag and add the melted butter. Toss to coat the biscuits. Spread evenly on the top of the casserole.
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Bake for 20 minutes or until golden brown and bubbly.
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