I’ve always found squash casserole to be a comforting dish that blends simplicity with rich flavors. The key lies in the balance of tender squash, creamy cheese, and a crispy topping that makes every bite satisfying. What makes this version stand out is how easily it comes together, yet it feels like something special. If you’re curious about how to elevate this classic, there’s a twist here you won’t want to miss.
Recipe
Let me tell you, this squash casserole is an absolute game-changer—it’s creamy, cheesy, and packed with so much flavor that even the pickiest eaters will ask for seconds.
What makes it special? It’s all about the combination of tender summer squash, savory onions, and a buttery cracker topping that adds the perfect crunch.
I’ve been making this dish for years, and it’s always the first to disappear at potlucks or family dinners—seriously, it’s that good.
Imagine layers of silky squash mixed with melted cheese, baked until bubbly and golden brown. It’s comfort food at its finest, and the best part? It’s surprisingly easy to whip up.
Trust me, once you try this recipe, it’s going straight into your regular rotation. Let’s get cooking!
Ingredients
This squash casserole is a Southern classic, and the secret to its creamy, comforting texture lies in selecting the right ingredients. Freshness is key, but don’t worry—there’s room for flexibility if you need to swap things out. Stick with these essentials, and you’ll have a dish that’s irresistible every time.
- Yellow squash: Fresh, tender squash is the star. Aim for medium-sized ones—they’re less seedy and more flavorful.
- Onion: A sweet yellow onion adds depth. If you’re in a pinch, a regular yellow onion works, too.
- Butter: Unsalted butter guarantees richness without overpowering the dish. Don’t skimp here!
- Eggs: Use large eggs to bind everything together—it’s non-negotiable for the perfect texture.
- Sour cream: Full-fat sour cream adds a tangy creaminess. Greek yogurt is a decent substitute if needed.
- Cheese: Sharp cheddar brings a bold flavor. Pre-grated cheese can work, but freshly shredded melts better.
- Breadcrumbs: Panko breadcrumbs give a satisfying crunch. Seasoned crumbs add extra flavor if you prefer.
- Seasonings: Salt, pepper, and garlic powder are must-haves. Fresh herbs like parsley or thyme can elevate it further.
- Olive oil: A drizzle over the top helps the breadcrumbs crisp up beautifully.
Pro tip: Slice the squash evenly—about ¼-inch thick—so it cooks uniformly.
And don’t skip the cheese topping—it’s what makes this dish truly indulgent!
How to Make the Best Classic Squash Casserole Recipe
Preheat your oven to 350°F (175°C). This guarantees the oven reaches the right temperature by the time your casserole is assembled, promoting even cooking.
Slice the squash into 1/4-inch rounds. Uniform slices help the squash cook evenly, so take your time with this step. Keep the slices consistent for the best texture.
Steam the squash slices for about 5 minutes, until tender but not mushy. This softens the squash just enough to blend seamlessly into the casserole without losing its structure. Drain well to avoid excess moisture.
In a large skillet, sauté diced onions in butter over medium heat until translucent. This step builds the base flavor of the dish. Don’t rush it—caramelizing the onions slightly adds depth.
Mix the cooked squash and onions in a bowl. Gently combine them to avoid breaking the squash slices apart. Even distribution guarantees every bite is flavorful.
In a separate bowl, whisk together eggs, sour cream, shredded cheese, salt, and pepper. This creamy mixture binds the casserole and adds richness. Make sure it’s well combined for a smooth texture.
Fold the squash and onion mixture into the creamy base****. Use a spatula to incorporate gently, keeping the squash slices intact. This prevents the casserole from becoming too dense.
Transfer the mixture to a greased 9×13-inch baking dish. Spread it evenly for consistent baking. A light coating of butter or cooking spray prevents sticking.
Sprinkle the top with breadcrumbs and extra shredded cheese. This creates a golden, crispy crust that contrasts beautifully with the creamy filling. For extra crunch, mix breadcrumbs with melted butter before sprinkling.
Bake for 30-35 minutes, until bubbly and golden brown****. Watch for the cheese to melt and the edges to crisp slightly. Overbaking can dry out the casserole, so check it at the 30-minute mark.
Let the casserole rest for 5-10 minutes before serving. This allows the flavors to settle and makes it easier to slice. Serve warm for the best experience.
Nutrition
This squash casserole is a nutritious dish packed with vitamins and minerals. Here’s the nutritional breakdown per serving:
| Calories | 250 |
|---|---|
| Total Fat | 15g |
| Saturated Fat | 8g |
| Cholesterol | 35mg |
| Sodium | 400mg |
| Total Carbohydrates | 20g |
| Dietary Fiber | 3g |
| Sugars | 6g |
| Protein | 8g |
| Vitamin C | 15mg |
| Calcium | 150mg |
| Iron | 1.5mg |
Chef Tips
When making this squash casserole, I always recommend using fresh, in-season squash for the best flavor and texture. Thinly slice the squash to guarantee it cooks evenly and absorbs the creamy sauce.
Don’t skip draining excess moisture after sautéing—it prevents a soggy casserole. I like to top it with buttery cracker crumbs for a crispy finish.
Let it rest 10 minutes before serving for cleaner slices.
