Yellow Squash Casserole
Transform your dinner table with this irresistible yellow squash casserole, a creamy, cheesy side dish that perfectly balances comfort and flavor. Featuring tender slices of yellow squash and diced onion folded into a rich cheddar and sour cream sauce, this recipe is topped with a crisp, golden panko and Parmesan crust for the ultimate textural contrast. Prepared in just under an hour, this dish is perfect for weeknight dinners or as a standout addition to your holiday spread. The homemade roux ensures a velvety base, while garlic powder and black pepper lend subtle, savory notes. Whether you're highlighting garden-fresh squash or elevating a classic casserole, this recipe is easy, satisfying, and sure to please any crowd.
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Recipe Information
Ingredients
- 6 cups (sliced) yellow squash
- 1 cup (diced) onion
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 cup milk
- 1 cup sour cream
- 2 cups (shredded) cheddar cheese
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons garlic powder
- 1 cup panko breadcrumbs
- 0.5 cups (grated) parmesan cheese
- 1 tablespoon olive oil
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch casserole dish and set it aside.
Bring a large pot of salted water to a boil. Add the sliced yellow squash and diced onion. Cook for 5 minutes, or until the squash is slightly tender. Drain well and set aside.
In a large saucepan, melt 4 tablespoons of butter over medium heat. Whisk in the flour and cook for 1 minute to create a roux.
Slowly pour in the milk, whisking constantly to avoid lumps. Cook for 2-3 minutes until the mixture thickens into a creamy sauce.
Remove the saucepan from heat and stir in the sour cream, shredded cheddar cheese, salt, black pepper, and garlic powder. Mix until the cheese is melted and the sauce is smooth.
Gently fold the cooked squash and onion mixture into the cheese sauce until well coated.
Pour the mixture into the prepared casserole dish and spread it out evenly.
In a small bowl, combine the panko breadcrumbs, grated parmesan cheese, and olive oil. Mix well until 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 topping is golden brown and the casserole is bubbling.
Remove the casserole from the oven and let it cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
2770 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.8 g | 254% | |
| Saturated Fat | 111.2 g | 556% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 493 mg | 164% | |
| Sodium | 5186 mg | 225% | |
| Total Carbohydrate | 163.6 g | 59% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 60.7 g | ||
| Protein | 99.1 g | 198% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 2232 mg | 172% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 2985 mg | 64% | |
*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.
