Yelllow Squash Casserole
Creamy, cheesy, and irresistibly golden, this Yellow Squash Casserole is the ultimate comfort food that brings garden-fresh flavor to your table. Perfectly tender slices of yellow squash and sweet onions are enveloped in a rich, velvety cheese sauce made with sour cream, cheddar, and a touch of buttery goodness. Topped with a crispy breadcrumb and Parmesan crust, this baked casserole delivers a delightful contrast of textures in every bite. Ready in just 50 minutes and serving six, it’s an easy-to-make, crowd-pleasing side dish for family gatherings, holiday dinners, or as a delicious way to highlight summer squash season. Whether you're cooking for a weeknight meal or a festive occasion, this recipe will quickly become a household favorite!
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Recipe Information
Ingredients
- 6 cups yellow squash
- 1 medium, diced onion
- 4 tablespoons salted butter
- 1 tablespoon all-purpose flour
- 1 cup milk
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup breadcrumbs
- 0.25 cup grated parmesan cheese
- 2 tablespoons olive oil or melted butter
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish and set aside.
In a large pot, bring salted water to a boil. Add the yellow squash slices and diced onion, and cook for about 5 minutes until slightly tender. Drain well and set aside.
In a medium saucepan, melt 3 tablespoons of the butter over medium heat. Stir in the flour, and cook for 1 minute to remove the raw flavor of the flour.
Gradually whisk in the milk and continue cooking, stirring constantly, until the mixture thickens into a creamy sauce (about 3-4 minutes).
Remove the sauce from the heat and stir in the sour cream, shredded cheddar cheese, salt, and black pepper until smooth and well combined.
In a large mixing bowl, combine the cooked squash and onion with the cheese sauce, gently folding until all the vegetables are coated.
Transfer the mixture to the prepared baking dish, spreading it out evenly.
In a small bowl, combine the breadcrumbs, grated parmesan cheese, and olive oil (or melted butter). Stir until the breadcrumbs are evenly moistened.
Sprinkle the breadcrumb mixture evenly over the top of the squash and cheese mixture.
Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the topping is golden brown.
Remove the casserole from the oven and let it rest for 5 minutes before serving.
Nutrition Facts
Calories |
2398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.5 g | 224% | |
| Saturated Fat | 96.6 g | 483% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 5750 mg | 250% | |
| Total Carbohydrate | 162.4 g | 59% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 61.8 g | ||
| Protein | 77.5 g | 155% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 1889 mg | 145% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 2198 mg | 47% | |
*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.
