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
Scale
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.
