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Cheesy Squash Casserole

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  • Author: clara
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 6–8 servings 1x
  • Category: Casserole / Side Dish
  • Method: Sauté & Bake
  • Cuisine: American Comfort
  • Diet: Vegetarian

Description

A comforting, cheesy casserole featuring tender yellow squash and zucchini baked in a creamy cheddar sauce—perfect as a side or light main dish.

Ingredients

Units Scale
  • 4 cups sliced yellow squash (about 3 medium squash)
  • 2 cups sliced zucchini (about 2 medium zucchini)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1 cup milk (whole or low-fat)
  • 1/2 cup sour cream
  • 1 1/2 cups shredded sharp cheddar cheese, divided
  • 1/2 cup grated Parmesan cheese
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp paprika (optional)
  • 1/2 cup breadcrumbs or crushed Ritz crackers (optional topping)

Instructions

  1. Preheat oven to 350 °F (175 °C). Grease a 9×13-inch baking dish.
  2. In a large skillet over medium heat, melt butter and sauté onion until soft, about 3–4 minutes.
  3. Add garlic and cook until fragrant, about 1 minute.
  4. Stir in flour, cooking 1 minute to form a roux.
  5. Gradually whisk in milk until smooth, then stir in sour cream until incorporated.
  6. Add 1 cup of cheddar cheese and Parmesan; stir until cheeses are melted and sauce is smooth.
  7. Season sauce with salt, pepper, and paprika if using.
  8. In a large bowl, combine sliced squash and zucchini. Pour cheese sauce over vegetables and stir until evenly coated.
  9. Transfer mixture to prepared baking dish. Sprinkle remaining 1/2 cup cheddar cheese on top, then breadcrumbs or cracker crumbs if using.
  10. Bake 25–30 minutes until bubbly and golden on top.
  11. Allow to cool for 5 minutes before serving.

Notes

  • Make-ahead: Assemble casserole up to one day ahead; refrigerate, then bake as directed (add 5–10 extra minutes).
  • Cheese options: Swap Monterey Jack or Gruyère for cheddar.
  • Low-carb variation: omit breadcrumbs or use almond flour topping.
  • Storage: Cover and refrigerate leftover casserole up to 4 days; reheat in oven or microwave.

Nutrition

  • Serving Size: 1 cup
  • Calories: 260 kcal
  • Sugar: 5 g
  • Sodium: 450 mg
  • Fat: 17 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 17 g
  • Fiber: 3 g
  • Protein: 10 g
  • Cholesterol: 45 mg

Find it online: https://recipe.ukfinda.com/cheesy-squash-casserole/