Squash Casserole Recipe
This squash casserole recipe is a cheesy, baked summer side dish that feels like a warm southern-style hug—easy enough for busy weeknights, yet special enough for holiday tables.
Full Recipe Introduction
Squash casserole blends tender summer squash, crisp zucchini, and a golden breadcrumb topping into one irresistible comfort food. You know what? Ever since I first tasted this at a church potluck in Georgia, I’ve been hooked on its creamy texture and mild veggie flavor. It’s unique because it strikes a balance: not too rich, yet satisfyingly cheesy. Packed with vitamin C from yellow squash and vitamin A from zucchini, it’s also a simple way to sneak extra vegetables onto everyone’s plate. I love serving it alongside grilled chicken in July when zucchinis are at their peak—and if I’m honest, it’s my go-to recipe when I need an easy side that looks and tastes like I’ve been slaving away in the kitchen.
Why You’ll Love This Recipe
- Ready in under an hour—perfect for last-minute gatherings.
- Uses seasonal yellow squash and zucchini for peak flavor.
- Kid-approved: subtle sweetness and cheesy goodness.
- Southern-style comfort without feeling heavy.
- Gluten-free option with crushed GF crackers or panko.
- Make-ahead friendly—prep the night before and pop in the oven.
- Naturally low in calories (around 220 per serving).
- A versatile side dish for BBQs, potlucks, or weeknight dinners.
- Cost-effective: under $1.50 per serving when squash is in season.
Ingredients
• 4 cups yellow squash, sliced (about 3–4 medium squash; use firm, blemish-free ones)
• 2 cups zucchini, sliced (choose similar-sized zucchini so they cook evenly)
• 1 medium onion, finely chopped (Vidalia for sweetness or white for sharper bite)
• 2 cloves garlic, minced (fresh; skip powdered garlic for brighter flavor)
• 1 cup sharp cheddar cheese, shredded (try Cabot or Tillamook for best melt)
• ½ cup Parmesan cheese, grated (Parmigiano-Reggiano if you’re splurging)
• ⅔ cup mayonnaise (Hellmann’s or Dukes; Greek yogurt works for tang)
• 2 large eggs, beaten (room temperature for better binding)
• 1 cup plain breadcrumbs or crushed crackers (gluten-free crackers if needed)
• 2 tablespoons unsalted butter, melted (or olive oil for dairy-free tweak)
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika (optional—but gives a hint of warmth)
Tip: A mandoline slicer (e.g., OXO Good Grips) makes even 1/8-inch rounds—cooks more evenly.
Directions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease an 8×8 or 9×9 baking dish with butter or nonstick spray.
- Steam the Squash: In a large pot with a steamer basket, steam squash and zucchini for 5 minutes—just until crisp-tender. Drain well; excess moisture can make the casserole soggy.
- Sauté Onion & Garlic: While squash cools, heat a tablespoon of olive oil in a skillet over medium. Add onion and garlic; cook until translucent and fragrant (about 3 minutes). Cool slightly.
- Mix the Base: In a big bowl, whisk eggs and mayonnaise until smooth. Stir in cheddar, Parmesan, sautéed onion mix, salt, pepper, and paprika.
- Combine Veggies: Fold the drained squash and zucchini into the cheesy mixture—gently, so slices stay intact. Taste and adjust seasoning.
- Assemble: Spoon mixture into the prepared dish, spreading it evenly with a spatula.
- Topping Time: In a small bowl, stir breadcrumbs with melted butter until crumbs are coated. Sprinkle evenly over casserole.
- Bake Until Bubbling: Bake 25–30 minutes or until the top is golden brown and the center is set—you’ll see tiny bubbles at the edges.
- Rest Before Serving: Let the casserole rest 5–10 minutes so slices hold together. Tip: A quick 5-minute rest makes plating neater.
Servings & Timing
Makes 6–8 servings
Prep Time: 20 minutes (includes slicing and steaming)
Bake Time: 25–30 minutes
Rest Time: 5–10 minutes
Total Time: About 1 hour
Variations
• Bacon & Onion Swap: Stir in 4 slices cooked, crumbled bacon for a smoky twist.
• Gluten-Free Crunch: Use gluten-free panko or crushed GF crackers in the topping.
• Herb Lover’s Version: Add a tablespoon each of chopped fresh dill and parsley.
• Vegan Adaptation: Swap mayo for vegan mayo and eggs for flax eggs; use dairy-free cheese.
• Spicy Kick: Mix in ¼ teaspoon cayenne or chopped jalapeño for heat.
• Low-Carb Style: Replace breadcrumbs with crushed pork rinds—surprisingly tasty.
Storage & Reheating
Fridge: Cover tightly and store up to 4 days. Freezer: Freeze in a sealed container for up to 2 months (do not add topping until reheating).
To Reheat: Thaw overnight in fridge (if frozen), then bake at 350°F for 15–20 minutes covered, uncover last 5 minutes to re-crisp.
Make-Ahead: Assemble casserole (omit topping), cover, and refrigerate for up to 24 hours; add topping and bake when ready.
Notes
• Water Content: Yellow squash holds more moisture than zucchini—drain well or pat with paper towels.
• Cheesy Texture: Whole milk mayo gives silkiness; swap half mayo for Greek yogurt if you prefer tang.
• Even Slicing: Consistent thickness ensures uniform cooking—practice makes perfect!
• Color Contrast: For a prettier look, layer yellow squash only halfway, then add zucchini, then top with squash again.
• Baking Dish Matters: A ceramic dish retains heat longer; glass gives crispier edges.
FAQs
Q: Can I skip steaming and just bake?
A: You can, but steaming removes excess moisture—skipping it may lead to a soggy casserole.
Q: Is this recipe freezer-friendly?
A: Yes—assemble without crumbs, freeze, then thaw and top with buttered breadcrumbs before baking.
Q: What’s the best cheese mix?
A: Sharp cheddar plus a bit of Parmesan offers both melt and nutty depth, but Monterey Jack works well too.
Q: Can I add other veggies?
A: Sure—diced bell peppers or cooked corn mix right in for extra color and flavor.
Q: How do I make it dairy-free?
A: Use vegan mayo, dairy-free cheese, and olive oil instead of butter for the topping.
Q: Why is my casserole runny?
A: Likely too much liquid—ensure squash is drained and press gently in a colander or paper towel.
Q: Can I bake in a larger dish?
A: Yes, but reduce baking time by 5–10 minutes; thinner layers cook faster.
Q: How do I get a crispier top?
A: After baking, broil on high for 1–2 minutes—watch closely to prevent burning.
Conclusion
This squash casserole recipe brings summer’s best veggies together in a cheesy, baked comfort food that’s both easy and versatile. Whether you’re aiming for a classic southern-style side or customizing it with bacon, spice, or gluten-free tweaks, it never disappoints. Give it a try, leave a comment with your own twist, and don’t forget to explore more of my seasonal veggie recipes right here!
Squash Casserole
Ingredients
- 4 cups yellow squash, sliced
- 2 cups zucchini, sliced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 2/3 cup mayonnaise
- 2 large eggs, beaten
- 1 cup plain breadcrumbs or crushed crackers
- 2 tablespoons unsalted butter, melted
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika optional
Instructions
- Preheat oven to 350°F. Grease a baking dish.
- Steam squash and zucchini until tender. Drain well.
- Sauté onion and garlic in a skillet until fragrant.
- Whisk eggs and mayonnaise, then stir in cheeses and seasonings.
- Fold cooked squash and zucchini into the cheese mixture.
- Spread mixture in baking dish and top with breadcrumbs.
- Bake until golden and bubbly.
- Let casserole rest before slicing.
