Boston Yellow Squash Casserole
Indulge in the comforting flavors of this Boston Yellow Squash Casserole, a classic side dish that's bursting with creamy, cheesy goodness and a crispy, golden breadcrumb topping. Perfect for family dinners, potlucks, or holiday spreads, this casserole highlights the natural sweetness of tender yellow squash and caramelized onions, brought together with a rich, homemade cheddar cheese sauce. The buttery breadcrumb and Parmesan crust adds the perfect crunch, while hints of garlic and fresh parsley elevate the dish to gourmet status. Ready in under an hour, this easy-to-make recipe is both hearty and flavorful, making it an irresistible addition to any table.
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Recipe Information
Ingredients
- 6 cups (sliced) yellow squash
- 1 cup (diced) sweet onion
- 6 tablespoons (divided) butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1.5 cups (shredded) cheddar cheese
- 1 cup breadcrumbs
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons garlic powder
- 0.5 cups (grated) parmesan cheese
- 2 tablespoons (chopped, optional) fresh parsley
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
In a large skillet over medium heat, melt 2 tablespoons of butter. Add the sliced yellow squash and diced onion, and cook for 8-10 minutes until softened. Remove from heat and set aside.
In a medium saucepan, melt another 2 tablespoons of butter over medium heat. Stir in the all-purpose flour and cook, stirring constantly, for 1-2 minutes until the mixture turns golden and no raw flour remains.
Gradually stir in the milk, whisking continuously to avoid lumps. Cook for 2-3 minutes until the mixture thickens into a roux-like consistency.
Remove the saucepan from heat and stir in 1 cup of shredded cheddar cheese. Add salt, black pepper, and garlic powder, mixing until the cheese is fully melted.
Combine the cooked squash mixture with the cheese sauce. Pour the mixture into the prepared baking dish and spread evenly.
In a small bowl, melt the remaining 2 tablespoons of butter. Stir in breadcrumbs, the remaining 0.5 cup of cheddar cheese, and grated parmesan cheese until well combined.
Evenly sprinkle the breadcrumb mixture over the casserole.
Bake in the preheated oven for 25-30 minutes or until the topping is golden brown and crispy.
Remove the casserole from the oven and let it rest for 5 minutes before serving. Garnish with fresh parsley if desired.
Nutrition Facts
Calories |
2178 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.1 g | 185% | |
| Saturated Fat | 79.8 g | 399% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 404 mg | 135% | |
| Sodium | 6333 mg | 275% | |
| Total Carbohydrate | 141.9 g | 52% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 24.9 g | ||
| Protein | 78.7 g | 157% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1574 mg | 121% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1162 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
