Yellow Squash and Spinach Casserole
Delight your taste buds with this irresistibly creamy Yellow Squash and Spinach Casserole, a comforting and wholesome dish perfect for any occasion. This easy-to-make casserole combines tender yellow squash, fresh baby spinach, and a velvety homemade cheese sauce made with sharp cheddar and Parmesan, ensuring every bite is packed with rich flavor. Topped with a golden, crunchy layer of Italian-seasoned breadcrumbs and baked to bubbly perfection, this dish blends hearty textures with just the right hint of spice from optional red pepper flakes. Ready in under an hour, this vibrant casserole is a versatile side dish or a satisfying vegetarian main, guaranteed to impress at your next family dinner or gathering.
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Recipe Information
Ingredients
- 4 medium-sized yellow squash
- 4 cups baby spinach
- 1 medium-sized yellow onion
- 2 garlic cloves
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1.5 cups milk
- 1.5 cups shredded sharp cheddar cheese
- 0.5 cups grated Parmesan cheese
- 0.75 cups Italian-seasoned breadcrumbs
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 teaspoons red pepper flakes (optional)
- 1 as needed cooking spray
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray and set aside.
Wash and slice the yellow squash into thin rounds, about 1/4-inch thick. Set aside.
Rinse the baby spinach and set aside to drain.
Peel and finely chop the onion. Mince the garlic cloves.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for an additional 1 minute.
Add the sliced yellow squash to the skillet and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Cook for 5-6 minutes, stirring occasionally, until the squash is slightly softened.
Add the spinach to the skillet and gently toss until wilted, about 2 minutes. Remove from heat and set aside.
In a medium saucepan over medium heat, melt 2 tablespoons of unsalted butter. Whisk in the flour and cook for 1-2 minutes to remove the raw flour taste.
Gradually whisk in the milk, ensuring there are no lumps. Cook for 4-5 minutes, stirring constantly, until the mixture thickens into a smooth béchamel sauce.
Remove the béchamel sauce from heat and stir in 1 cup of the shredded cheddar cheese. Add 1/4 cup of grated Parmesan cheese and stir until melted and smooth.
Combine the cooked squash and spinach mixture with the cheese sauce. Mix well, then transfer the mixture into the prepared baking dish, spreading it evenly.
In a small bowl, stir together the remaining 1/2 cup of cheddar cheese, 1/4 cup of Parmesan cheese, and the Italian-seasoned breadcrumbs.
Sprinkle the breadcrumb mixture evenly over the casserole. If desired, sprinkle a pinch of red pepper flakes for a touch of heat.
Bake the casserole in the preheated oven for 25-30 minutes, or until the topping is golden brown and the filling is bubbly.
Remove from the oven and allow the casserole to cool for 5 minutes before serving. Enjoy your Yellow Squash and Spinach Casserole!
Nutrition Facts
Calories |
2066 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.4 g | 171% | |
| Saturated Fat | 69.5 g | 348% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 316 mg | 106% | |
| Sodium | 4990 mg | 217% | |
| Total Carbohydrate | 143.7 g | 52% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 51.7 g | ||
| Protein | 94.0 g | 188% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 2496 mg | 192% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 2690 mg | 57% | |
*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.
