The casserole is an underappreciated dish. It's the kind of simple, honest cooking that draws compliments not because it looks amazing, but because it’s delicious. Squash is a vegetable equivalent, simple, unassuming, and readily available. When you pair the two, the result is dinnertime dynamite. Try our summer and winter squash casserole recipes and see.
Zucchini is full of surprises. It's a fruit, though it's most often treated like a vegetable. It can grow to great sizes, is low in calories, and has more potassium than a banana! And here’s one more reason: It makes a superb casserole.
Potatoes, the enduring starchy chameleons, are reliably delicious. Whether slathered with sour cream or chopped and thrown into a hash (or both!), they're always excellent. And when it comes to casseroles, the tuber reigns supreme. Any way we want them -- baked, browned, mashed, shredded, or sliced into translucent circles -- the potato casserole can deliver.
Adding toasted whole-wheat breadcrumbs gives this dish a nice crunch that balances out the creaminess of the sauce. Rather than baking the shells with the crumbs on top (which can make them soggy), toast the breadcrumbs separately, and toss a handful over each serving right before you put it on the table.