This creamy yellow squash casserole is a real crowd-pleaser! It features tender squash mixed with creamy cheese and topped with a crispy layer for a yummy finish.
You can pair it with almost anything, and it’s a great way to sneak in some veggies. Plus, it doesn’t take long to put together—perfect for busy weeknights!
Key Ingredients & Substitutions
Yellow Squash: This is the star of the dish! Look for firm, bright yellow squash with no soft spots. If you’re in a pinch, zucchini can be a great substitute since it has a similar texture.
Cheddar Cheese: Sharp cheddar adds a rich flavor. If you prefer a milder taste, you can opt for medium cheddar or even a dairy-free cheese if you have dietary restrictions. Mozzarella helps with creaminess but mix it up with gouda for a twist!
Sour Cream: Adds smoothness to the casserole. Greek yogurt works as a healthy substitute if you’re watching calories. I’ve also mixed in cream cheese for extra creaminess, and it’s so good!
Breadcrumbs: They provide a fantastic crunch on top. You can use crushed crackers like Ritz for added flavor. If you’re gluten-free, there are gluten-free breadcrumbs or even crushed nuts that work well!
How Do I Cook Yellow Squash to Keep it Tender?
Cooking the squash properly is key for a creamy casserole. Here’s how to get it just right:
- Start by boiling sliced squash and onions in salted water for about 5 minutes; this helps soften them without turning mushy.
- Be sure to drain well! Any excess moisture can make the casserole too runny.
Let them cool slightly before mixing into the other ingredients. This method brings out the squash’s natural sweetness and keeps your casserole creamy, not watery!
Creamy Yellow Squash Casserole Recipe
Ingredients You’ll Need:
For the Casserole:
- 4 cups yellow squash, sliced (about 4 medium squash)
- 1 medium onion, finely chopped
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese (or a blend of your choice)
- 1 cup sour cream
- 2 large eggs
- 1/2 cup mayonnaise
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional)
For the Topping:
- 1 cup breadcrumbs or crushed buttery crackers (like Ritz)
- 2 tablespoons butter, melted
For Garnish:
- Fresh parsley or chives, for garnish (optional)
Time Needed:
This creamy yellow squash casserole takes about 15 minutes to prepare and 35 to 40 minutes to bake. It’s ready in under an hour, making it a quick and delicious option for any meal!
Step-by-Step Instructions:
1. Prepare Your Oven and Dish:
Start by preheating your oven to 350°F (175°C). While the oven is warming up, lightly grease a 9×13-inch casserole dish with butter or cooking spray to prevent sticking.
2. Cook the Squash and Onions:
Fill a large pot with salted water and bring it to a boil. Once boiling, add the sliced yellow squash and chopped onion, cooking for about 5 minutes. You want the squash to be just tender. After cooking, drain the water well and let the squash and onions cool slightly.
3. Mix the Creamy Filling:
In a large mixing bowl, combine the sour cream, mayonnaise, eggs, salt, pepper, and optional garlic powder. Whisk these ingredients together until the mixture is smooth.
4. Combine the Squash and Cheese:
Now, add the cooled squash and onions to the creamy mixture. Gently fold in the shredded sharp cheddar and mozzarella cheeses until everything is well combined.
5. Assemble the Casserole:
Pour the squash mixture into the prepared casserole dish and spread it out evenly. This helps ensure every bite has that creamy goodness!
6. Add the Crunchy Topping:
In a small bowl, mix the breadcrumbs or crushed crackers with the melted butter. Sprinkle this mixture evenly over the top of the casserole for a delicious, crunchy topping.
7. Bake the Casserole:
Place the casserole in the preheated oven and bake uncovered for about 35 to 40 minutes. You’ll know it’s done when it’s bubbly and the topping is golden brown.
8. Final Touches:
Once out of the oven, let the casserole rest for 5 to 10 minutes before serving. This helps the flavors meld together. If you like, garnish with fresh parsley or chives for a pop of color.
Enjoy your creamy, comforting yellow squash casserole!
Frequently Asked Questions (FAQ)
Can I Use Other Types of Squash?
Yes! While yellow squash is the star ingredient, zucchini can also be a great substitute. You might want to reduce the cooking time slightly as zucchini can become tender quicker than yellow squash.
How Can I Make This Recipe Healthier?
To make this casserole a bit lighter, you can substitute Greek yogurt for sour cream and use low-fat mayonnaise. Additionally, you can reduce the amount of cheese or use a lower-fat cheese alternative.
How Long Can I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it up in the microwave or oven. If using the oven, cover it with foil to prevent it from drying out.
Is It Possible to Freeze This Casserole?
Absolutely! You can freeze the unbaked casserole tightly wrapped in plastic wrap and aluminum foil for up to 2 months. To bake, let it thaw in the refrigerator overnight before cooking, then bake as directed. If baked and frozen, reheat in the oven at a lower temperature to ensure it heats through evenly.
