Cheese Yellow Squash Casserole
Indulge in the comforting flavors of a classic Cheese Yellow Squash Casserole, a crowd-pleasing side dish that's perfect for family gatherings, potlucks, or weeknight dinners. This easy-to-make casserole spotlights tender, sautéed yellow squash and sweet onions coated in a rich, creamy cheddar cheese sauce, all nestled under a golden, crispy breadcrumb and parmesan crust. Made with simple pantry staples like butter, milk, and flour, this dish transforms humble ingredients into a flavorful masterpiece. With just 20 minutes of prep and a quick bake in the oven, this cheesy casserole blends the perfect balance of creamy, crunchy, and savory in every bite. Serve it alongside roast chicken or grilled steak for a meal that will have everyone asking for seconds!
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Recipe Information
Ingredients
- 6 cups yellow squash
- 1 cup onion
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 tablespoons butter
- 3 tablespoons all-purpose flour
- 1.5 cups milk
- 2 cups sharp cheddar cheese, shredded
- 1 cup breadcrumbs
- 0.25 cup parmesan cheese, grated
- 2 tablespoons olive oil or melted butter
- 0.5 cup water
Instructions
Preheat the oven to 375°F (190°C).
Wash and slice the yellow squash into 1/4-inch thick rounds. Dice the onion finely.
In a large skillet, combine the sliced squash, onion, and 1/2 cup of water over medium heat. Cook until the squash is tender, about 5–7 minutes. Drain any excess liquid and set aside.
In the same skillet, melt 2 tablespoons of butter over medium heat. Add the flour and whisk constantly to create a roux, cooking for about 1–2 minutes.
Gradually pour in the milk while whisking continuously to prevent lumps. Continue whisking until the mixture thickens into a creamy sauce, about 3–5 minutes.
Remove the skillet from heat and stir in 1 1/2 cups of shredded cheddar cheese. Add salt and black pepper, and mix until the cheese has melted and the sauce is smooth.
Gently fold the cooked squash and onion mixture into the cheese sauce until evenly coated.
Transfer the mixture to a greased 9x9-inch casserole dish and spread it out evenly.
In a separate bowl, mix the breadcrumbs, grated parmesan cheese, and 2 tablespoons of olive oil or melted butter until combined.
Sprinkle the breadcrumb mixture evenly over the squash casserole.
Top with the remaining 1/2 cup of shredded cheddar cheese for added richness.
Bake in the preheated oven for 20–25 minutes, or until the casserole is bubbly and the topping is golden brown.
Remove from the oven and let the casserole cool slightly for 5 minutes before serving.
Serve warm and enjoy your cheesy yellow squash casserole!
Nutrition Facts
Calories |
418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.1 g | 36% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 839 mg | 36% | |
| Total Carbohydrate | 27.5 g | 10% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 8.7 g | ||
| Protein | 16.4 g | 33% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 423 mg | 33% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 454 mg | 10% | |
*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.
