Squash and Broccoli Casserole
Elevate your weeknight dinners with this comforting and flavorful Squash and Broccoli Casserole! Packed with tender yellow squash, vibrant broccoli florets, and smothered in a rich, creamy cheese sauce featuring sharp cheddar and Parmesan, this dish is the ultimate side or main. A golden, crispy panko breadcrumb topping infused with garlic and olive oil adds the perfect crunch to every bite. Ready in under an hour, this easy-to-make casserole is a crowd-pleaser that’s perfect for family gatherings or holiday feasts. Healthy vegetables, gooey cheese, and a crave-worthy crust combine to make this dish an irresistible classic.
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Recipe Information
Ingredients
- 3 medium yellow squash
- 3 cups broccoli florets
- 4 tablespoons butter
- 1 medium yellow onion
- 2 tablespoons all-purpose flour
- 1.5 cups milk
- 1.5 cups shredded sharp cheddar cheese
- 0.5 cup Parmesan cheese, grated
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil
- 0.5 teaspoon garlic powder
Instructions
Preheat the oven to 375°F (190°C) and grease a 9x13-inch casserole dish.
Slice the yellow squash into thin rounds and steam them along with the broccoli florets for 6-8 minutes, or until they are just tender. Drain well and set aside.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
Sprinkle the flour over the onions and stir constantly, cooking for 1 minute to eliminate the raw taste of the flour.
Gradually whisk in the milk and cook until the mixture thickens, about 2-3 minutes.
Reduce the heat to low and stir in the shredded cheddar cheese and Parmesan cheese until fully melted and smooth. Season with salt and black pepper.
Gently fold the steamed squash and broccoli into the cheese sauce until coated, then transfer the mixture to the prepared casserole dish, spreading it out evenly.
In a small bowl, combine the panko breadcrumbs, olive oil, garlic powder, and the remaining 2 tablespoons of melted butter. Mix until the breadcrumbs are evenly coated.
Sprinkle the breadcrumb mixture evenly over the top of the casserole.
Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the breadcrumb topping is golden brown.
Let cool for 5 minutes before serving. Enjoy your delicious Squash and Broccoli Casserole!
Nutrition Facts
Calories |
2101 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.0 g | 195% | |
| Saturated Fat | 79.4 g | 397% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 4923 mg | 214% | |
| Total Carbohydrate | 110.0 g | 40% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 43.8 g | ||
| Protein | 87.4 g | 175% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 2297 mg | 177% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 2120 mg | 45% | |
*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.
