Squash Casserole Melody
Delight your taste buds with the comforting harmony of a delectable *Squash Casserole Melody*, a vibrant medley of yellow squash, zucchini, and butternut squash baked to perfection in a creamy cheddar-Parmesan cheese sauce. This family-friendly casserole combines tender, sautéed squash and onions with a luscious homemade cheese sauce, topped with a golden, buttery breadcrumb crust infused with fresh parsley. Perfect as a hearty side dish or a centerpiece at your next gathering, this recipe is easy to prepare and packed with nourishing veggies, rich flavors, and a satisfying crunch. With a baking time of just 30 minutes, it’s an ideal option for busy weeknights or holiday spreads. Serve this warm, bubbly casserole alongside grilled meats or a fresh salad for a dish that’s as wholesome as it is irresistible.
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Recipe Information
Ingredients
- 2 medium yellow squash
- 2 medium zucchini
- 1 small butternut squash
- 1 medium onion
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 0.5 cup heavy cream
- 1.5 cups shredded cheddar cheese
- 0.5 cup grated Parmesan cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 3 cups breadcrumbs
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set it aside.
Slice the yellow squash, zucchini, and butternut squash into thin, even rounds. Finely dice the onion.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.
Add the sliced squash to the skillet, season with half of the salt, pepper, and garlic powder, and sauté for 5-7 minutes until just tender. Remove from heat and set aside.
In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute until bubbly and golden.
Gradually whisk in the milk and heavy cream, stirring constantly to avoid lumps. Cook for 2-3 minutes until thickened.
Stir in the shredded cheddar cheese and grated Parmesan cheese, reserving a handful of cheddar for topping. Mix until smooth and creamy.
Season the cheese sauce with the remaining salt, pepper, and garlic powder. Adjust seasoning to taste.
In a large mixing bowl, combine the sautéed squash and onions with the cheese sauce, ensuring all the vegetables are well coated. Transfer the mixture to the prepared baking dish.
In a small bowl, combine the breadcrumbs with the reserved cheddar cheese and chopped parsley. Sprinkle the mixture evenly over the casserole.
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 5-10 minutes before serving. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
3398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.3 g | 234% | |
| Saturated Fat | 92.5 g | 462% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 429 mg | 143% | |
| Sodium | 13234 mg | 575% | |
| Total Carbohydrate | 339.7 g | 124% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 80.6 g | ||
| Protein | 124.0 g | 248% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 2316 mg | 178% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 2481 mg | 53% | |
*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.
