Yellow Squash Casserole Picadilly Cafeteria
Bring comfort food to your table with this delectable Yellow Squash Casserole Picadilly Cafeteria-style recipe. This Southern-inspired dish combines tender cooked yellow squash and onions with a creamy, homemade cheddar cheese sauce, creating a melt-in-your-mouth filling that’s irresistibly rich. Topped with a buttery Parmesan and seasoned breadcrumb crust, this casserole delivers a delightful contrast of textures in every bite. Perfect for family gatherings, potlucks, or even weeknight dinners, this casserole is easy to prepare with simple pantry staples. Serve it as a hearty side dish alongside roasted meats or enjoy it as a satisfying vegetarian main course. Bursting with flavor and nostalgia, this quintessential squash casserole is sure to become a cherished addition to your recipe rotation.
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Recipe Information
Ingredients
- 4 cups yellow squash
- 1 cup (diced) onion
- 1 cup water
- 4 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1 cup seasoned breadcrumbs
- 1 large egg
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 0.25 cup grated Parmesan cheese
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with nonstick spray or butter.
Cut the yellow squash into slices or small chunks. Add the squash, diced onion, and water into a medium saucepan. Bring to a boil and cook until the squash is tender, about 8-10 minutes, then drain well.
In a large skillet, melt 2 tablespoons of butter over medium heat. Stir in the flour to create a roux, cooking for 1 minute until the mixture is bubbly.
Slowly whisk in the milk and cook, stirring often, for 2-3 minutes until the sauce begins to thicken. Add the shredded cheddar cheese, salt, black pepper, and garlic powder. Stir until the cheese melts and the sauce is smooth.
In a large mixing bowl, combine the cooked squash, onion, cheese sauce, and beaten egg. Mix until well combined, then transfer the mixture to the prepared baking dish.
Melt the remaining 2 tablespoons of butter in a small saucepan or microwave. In a separate bowl, mix the seasoned breadcrumbs with the grated Parmesan cheese. Pour the melted butter over this mixture and stir to combine.
Evenly sprinkle the breadcrumb topping over the casserole. Bake in the preheated oven for 30-35 minutes, or until the topping is golden brown and the casserole is bubbly.
Remove from the oven and allow the casserole to cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
1808 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.2 g | 140% | |
| Saturated Fat | 61.3 g | 306% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 514 mg | 171% | |
| Sodium | 4749 mg | 206% | |
| Total Carbohydrate | 148.8 g | 54% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 39.6 g | ||
| Protein | 72.9 g | 146% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 1616 mg | 124% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 2037 mg | 43% | |
*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.
