Broccoli Squash Casserole
Transform your next family dinner with this irresistible Broccoli Squash Casserole—a creamy, cheesy bake that brings together tender broccoli florets and delicate slices of yellow squash under a golden, crunchy panko breadcrumb topping. This comforting casserole features a rich, homemade cheese sauce made with sharp cheddar and Parmesan, enhanced with hints of garlic and black pepper for a perfectly seasoned dish. Perfect as a side for holiday gatherings or a satisfying vegetarian main course, this casserole offers a delightful mix of textures and flavors. Ready in under an hour, it's easy to prepare and guaranteed to impress—without breaking a sweat in the kitchen.
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Recipe Information
Ingredients
- 4 cups broccoli florets
- 2 medium yellow squash
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 2 cups shredded cheddar cheese
- 0.5 cups grated Parmesan cheese
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons garlic powder
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish and set aside.
Bring a large pot of salted water to a boil. Add the broccoli florets and cook for 3 minutes. Remove with a slotted spoon and transfer to a bowl of ice water to stop the cooking process. Drain and set aside.
Thinly slice the yellow squash into rounds about 1/4-inch thick. Set aside.
In a medium saucepan, melt 3 tablespoons of unsalted butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Gradually whisk in the milk, making sure there are no lumps. Cook for 4-5 minutes, stirring frequently, until the sauce thickens.
Remove the saucepan from heat and stir in 1.5 cups of shredded cheddar cheese and the grated Parmesan. Mix until fully melted and smooth. Season with salt, black pepper, and garlic powder.
In the prepared casserole dish, layer the broccoli and squash evenly. Pour the cheese sauce over the vegetables, spreading it to cover them completely.
In a small bowl, mix the panko breadcrumbs with 2 tablespoons of olive oil. Stir well to coat the breadcrumbs evenly.
Sprinkle the remaining 0.5 cups of cheddar cheese over the casserole, then top with the breadcrumb mixture.
Bake in the preheated oven for 25-30 minutes, or until the top is golden and the casserole is bubbling around the edges.
Allow the casserole to cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
2149 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.1 g | 192% | |
| Saturated Fat | 80.2 g | 401% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 379 mg | 126% | |
| Sodium | 4464 mg | 194% | |
| Total Carbohydrate | 122.6 g | 45% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 43.3 g | ||
| Protein | 99.8 g | 200% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 2517 mg | 194% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1710 mg | 36% | |
*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.
