If you’re on the lookout for a comforting dish that bursts with creamy, cheesy goodness and a hint of garden-fresh squash, you’re going to fall head over heels for this Cheesy Squash Casserole Recipe. It’s the perfect balance of tender yellow squash bathed in a luscious cheesy sauce, topped with a delightfully crispy breadcrumb layer. Whether you’re serving it as a side for family dinners or bringing a dish to potluck, this casserole is a showstopper that tastes like a warm, cozy hug on a plate.
Ingredients You’ll Need
The magic of this Cheesy Squash Casserole Recipe lies in its simple but essential ingredients. Each one plays a crucial role—from the buttery richness and sharpness of cheddar to the subtle sweetness of yellow squash, coming together to create a dish that delights every sense. Here’s what you’ll need to bring this cheesy dream to life:
- 4 Tbsp butter (divided): Adds creamy richness and helps build the flavorful base for the casserole.
- 1 medium onion (chopped): Provides a gentle sweetness and depth when sautéed.
- 3 lb yellow squash (sliced): The star ingredient, tender and slightly sweet, giving the casserole its beautiful color and texture.
- 2 tsp salt (divided): Enhances all the flavors while seasoning the squash and cheese sauce perfectly.
- ¾ tsp pepper: Adds a subtle hint of spice to balance the creaminess.
- 2 Tbsp all-purpose flour: Helps thicken the cheese sauce for that luscious consistency.
- 1½ cups milk: Gives the sauce a smooth and velvety texture.
- 2 cups shredded white cheddar cheese: Melts beautifully, giving a sharp, cheesy punch that is utterly satisfying.
- 2 Tbsp Italian breadcrumbs: Creates a crisp, golden topping that adds the perfect crunch.
How to Make Cheesy Squash Casserole Recipe
Step 1: Prepare Your Oven and Dish
Start by preheating your oven to 400ºF and lightly spraying an 11×7-inch casserole dish with cooking spray. This step ensures your cheesy squash won’t stick and will bake evenly to a bubbly perfection.
Step 2: Cook the Onion and Squash
In a large skillet over medium-high heat, melt 2 tablespoons of butter and gently sauté the chopped onion for about 5 minutes until it becomes tender and fragrant. Next, add the sliced yellow squash along with 1½ teaspoons of salt and the pepper. Cover the pan and cook, stirring occasionally, until the squash is tender—about 15 minutes. Once cooked, drain any excess moisture so your casserole doesn’t turn watery.
Step 3: Make the Cheese Sauce
While the squash is cooking, melt the remaining 2 tablespoons of butter in a saucepan over medium-high heat. Whisk in the flour until it forms a smooth paste, which is the foundation for your sauce. Slowly add the milk while whisking constantly to avoid lumps. Bring the mixture to a boil, then reduce the heat and let it simmer for 2 minutes until it thickens. Remove it from the heat, then stir in the shredded white cheddar cheese along with the remaining ½ teaspoon of salt. This cheesy sauce is what makes this casserole genuinely irresistible.
Step 4: Combine and Assemble
Gently fold the cooked squash and onion mixture into the creamy cheese sauce until everything is evenly coated. Pour this mixture into your prepared casserole dish, spreading it out evenly. To finish, sprinkle the Italian breadcrumbs across the top to add that classic crunchy, golden crust.
Step 5: Bake to Perfection
Bake your casserole for 20 minutes until it’s bubbling in all the right places and the breadcrumb topping turns a gorgeous golden brown. Let it stand for about 10 minutes before serving—this little rest lets the flavors marry beautifully and the casserole set for easier serving.
How to Serve Cheesy Squash Casserole Recipe
Garnishes
To make your Cheesy Squash Casserole Recipe look as inviting as it tastes, consider garnishing with freshly chopped parsley or chives. These bright green herbs add a fresh contrast both in color and a subtle peppery note that lifts the richness of the dish perfectly.
Side Dishes
This casserole shines as a hearty side for roasted or grilled meats, like chicken, pork, or beef. It also pairs wonderfully with a crisp green salad or roasted root vegetables to balance out the creamy, cheesy richness.
Creative Ways to Present
For a fun twist, scoop the casserole into individual ramekins for single servings or ladle it into bell pepper halves before baking for edible bowls with a pop of color. You can also top it with a sprinkle of crispy bacon or toasted nuts to add a crunchy texture contrast that will wow your guests.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. The casserole keeps its flavor and texture beautifully, making it a perfect next-day treat.
Freezing
This Cheesy Squash Casserole Recipe freezes nicely, too. After baking and cooling completely, wrap it tightly with plastic wrap and foil, then freeze for up to 2 months. Just thaw in the refrigerator overnight before reheating.
Reheating
To reheat, place the casserole in a preheated oven at 350ºF until warmed through and bubbly again, about 15-20 minutes. You can also microwave individual portions, but reheating in the oven best preserves the crispy topping.
FAQs
Can I use other types of squash for this casserole?
Absolutely! While yellow squash is the classic choice, you can substitute zucchini or a mix of summer squash varieties. Just make sure to adjust cooking times so the squash is tender but not mushy.
Is this Cheesy Squash Casserole Recipe gluten-free?
As written, it contains all-purpose flour and breadcrumbs, which have gluten. For a gluten-free version, you can use gluten-free flour and gluten-free breadcrumbs without sacrificing the texture or flavor.
Can I make this casserole vegetarian?
This recipe is naturally vegetarian since it uses only dairy and vegetables. Just be sure to use vegetarian-friendly cheese if you want to avoid animal rennet.
What cheese works best for this casserole?
White cheddar is ideal because it melts smoothly and has a sharp, tangy flavor that complements the squash. You can mix in mozzarella or Monterey Jack for a creamier texture if you like.
Can I prepare this casserole ahead of time before baking?
Yes! You can assemble the casserole up to a day in advance, cover it tightly, and refrigerate. When ready to serve, just bake as directed, adding a few extra minutes if baking straight from the fridge.
Final Thoughts
There’s something truly comforting about the warmth and cheesiness of this Cheesy Squash Casserole Recipe that makes it worth making again and again. It’s straightforward, packed with flavor, and perfect for any season. So gather your ingredients, invite some friends or family, and let this casserole bring a delicious touch of homemade goodness to your table!
Print
Cheesy Squash Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This Cheesy Squash Casserole is a comforting and flavorful side dish featuring tender yellow squash cooked with onions and coated in a creamy white cheddar cheese sauce, then baked to golden perfection with a crispy breadcrumb topping. Perfect for family dinners or holiday meals, it combines the natural sweetness of squash with rich, cheesy goodness.
Ingredients
Vegetables and Seasonings
- 1 medium onion, chopped
- 3 lb yellow squash, sliced
- 2 tsp salt, divided
- ¾ tsp pepper
Dairy and Dairy Substitutes
- 4 Tbsp butter, divided
- 1½ cups milk
- 2 cups shredded white cheddar cheese
Other
- 2 Tbsp all-purpose flour
- 2 Tbsp Italian breadcrumbs
- Cooking spray (for greasing the dish)
Instructions
- Preheat Oven: Preheat your oven to 400ºF. Lightly spray an 11×7-inch baking dish with cooking spray and set it aside to prepare for the casserole.
- Sauté Vegetables: In a large skillet over medium-high heat, melt 2 tablespoons of butter. Add the chopped onion and cook for about 5 minutes until tender. Then add the sliced yellow squash along with 1½ teaspoons of salt and the pepper. Cover and cook for 15 minutes, stirring occasionally, until the squash is tender. Drain any excess liquid well to avoid a watery casserole.
- Make Cheese Sauce: In a saucepan over medium-high heat, melt the remaining 2 tablespoons of butter. Whisk in the all-purpose flour until smooth to form a roux. Slowly whisk in the milk and bring the mixture to a boil. Reduce the heat and simmer for 2 minutes to thicken. Remove from heat and stir in the shredded white cheddar cheese and the remaining ½ teaspoon salt until the cheese is melted and the sauce is creamy.
- Combine Squash and Sauce: Gently stir the cooked squash and onion mixture into the cheese sauce, ensuring all the squash is evenly coated.
- Assemble and Bake: Pour the mixture into the prepared baking dish. Sprinkle the top evenly with the Italian breadcrumbs to add a nice crunchy topping. Bake in the preheated oven for 20 minutes or until bubbly and golden brown on top.
- Rest and Serve: Remove the casserole from the oven and let it stand for 10 minutes before serving to allow it to set and cool slightly.
Notes
- Drain the cooked squash thoroughly to prevent the casserole from becoming watery.
- You can substitute white cheddar with mild or sharp cheddar depending on your taste preference.
- For a gluten-free version, use gluten-free flour and breadcrumbs.
- The casserole can be prepared ahead of time and baked just before serving.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
