Why You’ll Love This Recipe
Yellow Squash Casserole is a perfect blend of creamy, cheesy goodness and the natural, mild flavor of squash. The squash softens beautifully in the casserole, while the cheese and breadcrumbs form a golden, crispy topping that adds texture and depth. It’s a great way to use up summer squash, and it’s incredibly versatile. Whether you’re looking for a simple side dish to complement a meat-based entrée or a light vegetarian option, this casserole fits the bill. Plus, it’s easy to make and can be prepared ahead of time.
Ingredients
- 4-5 medium yellow squash, sliced
- 1/2 onion, finely chopped
- 2 tablespoons butter
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 1/2 cups shredded cheddar cheese (divided)
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1 cup crushed Ritz crackers or breadcrumbs
- 2 tablespoons butter, melted (for topping)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the oven: Preheat your oven to 350°F (175°C) and grease a 9×9-inch or similar-sized casserole dish with butter or cooking spray.
- Cook the squash: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the sliced yellow squash and chopped onion, and sauté for 5-7 minutes until the squash is tender and the onions are softened. Season with salt and pepper. Once cooked, remove from heat and drain any excess liquid from the squash.
- Prepare the casserole mixture: In a large bowl, combine the sour cream, mayonnaise, 1 cup of shredded cheddar cheese, Parmesan cheese, garlic powder, and onion powder. Add the cooked squash and onions to the bowl and stir to combine. Taste and adjust seasoning with additional salt and pepper if needed.
- Assemble the casserole: Transfer the squash mixture to the prepared casserole dish and spread it out evenly. Top with the remaining 1/2 cup of shredded cheddar cheese.
- Prepare the topping: In a small bowl, mix the crushed Ritz crackers or breadcrumbs with 2 tablespoons of melted butter. Sprinkle the breadcrumb mixture evenly over the casserole.
- Bake: Bake the casserole in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbling around the edges.
- Serve: Let the casserole cool for a few minutes before serving. Serve warm as a side dish or light main course.
Servings and timing
- Servings: 6-8
- Total time: 1 hour
- Prep time: 15 minutes
- Cook time: 30-35 minutes
Variations
- Add protein: For a heartier version, add cooked chicken, sausage, or ground beef to the squash mixture.
- Spicy version: Add a diced jalapeño or a pinch of red pepper flakes to the squash mixture for a spicy kick.
- Herb variation: Add fresh or dried herbs like thyme, rosemary, or basil to the casserole mixture for extra flavor.
- Gluten-free: Use gluten-free breadcrumbs or crushed gluten-free crackers as a substitute for the regular crackers.
- Use different cheeses: While cheddar is traditional, you can mix in mozzarella, Monterey Jack, or even a little gouda for a different flavor profile.
Storage/Reheating
- Storage: Store leftover casserole in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat the casserole in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also microwave individual portions for 1-2 minutes.
FAQs
Can I make this casserole ahead of time?
Yes, you can prepare the casserole up to the point of baking, cover it with plastic wrap or foil, and refrigerate it for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if baking from the refrigerator.
Can I freeze Yellow Squash Casserole?
Yes, Yellow Squash Casserole can be frozen before or after baking. To freeze, let the casserole cool completely, then cover it tightly with plastic wrap and foil. It will keep in the freezer for up to 2 months. To reheat, thaw overnight in the refrigerator and bake in the oven at 350°F (175°C) for 30-40 minutes, or until heated through.
Can I use zucchini instead of yellow squash?
Yes, you can substitute zucchini for yellow squash if that’s what you have on hand. The flavor and texture will be slightly different but still delicious.
Can I add other vegetables to this casserole?
Absolutely! You can add other vegetables like mushrooms, spinach, or bell peppers to the casserole for added flavor and nutrition. Just make sure to sauté any additional veggies before adding them to the mixture.
How do I keep the casserole from being too watery?
Make sure to sauté the squash long enough to release any excess moisture before adding it to the casserole. You can also drain the cooked squash in a colander to remove any remaining liquid.
Conclusion
Yellow Squash Casserole is a simple yet flavorful dish that makes the most of summer squash. With its creamy, cheesy filling and crispy, golden topping, it’s sure to be a hit at your next family dinner, potluck, or holiday meal. Whether you’re serving it as a side dish or a vegetarian main, this casserole is satisfying and easy to prepare. Customizable and versatile, Yellow Squash Casserole is a must-try recipe that will quickly become a favorite in your household!
PrintYellow Squash Casserole
Yellow Squash Casserole is a comforting, savory dish made with tender yellow squash, a creamy filling, and a crunchy topping. The perfect balance of cheese, spices, and squash creates a rich, hearty dish that can be served as a side or a light vegetarian main course.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 1 hour
- Yield: 6-8 servings
- Category: Side dish
- Method: Baking
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
- 4–5 medium yellow squash, sliced
- 1/2 onion, finely chopped
- 2 tablespoons butter
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 1/2 cups shredded cheddar cheese (divided)
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1 cup crushed Ritz crackers or breadcrumbs
- 2 tablespoons butter, melted (for topping)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9×9-inch casserole dish.
- In a skillet, melt 2 tablespoons butter over medium heat and sauté the sliced squash and chopped onion until tender (5-7 minutes). Season with salt and pepper. Drain excess liquid.
- In a bowl, combine sour cream, mayonnaise, 1 cup shredded cheddar cheese, Parmesan, garlic powder, onion powder, and the cooked squash mixture. Adjust seasoning with salt and pepper.
- Transfer the squash mixture to the casserole dish and top with the remaining cheddar cheese.
- Mix melted butter with the breadcrumbs and sprinkle over the casserole.
- Bake for 25-30 minutes, or until golden brown and bubbling.
- Let cool for a few minutes before serving. Serve warm as a side dish or light main course.
Notes
- For added protein, mix cooked chicken, sausage, or ground beef into the rice filling.
- For a spicier version, add diced jalapeño or red pepper flakes to the squash mixture.
- Use gluten-free breadcrumbs or crackers for a gluten-free option.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 6g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg
