This Cheesy Yellow Squash Casserole is a warm, comforting dish packed with tender squash and gooey cheese. It’s perfect for family dinners and can be a great way to sneak in some veggies!
I love how creamy and cheesy this casserole is—it’s like a hug on a plate! You can whip it up easily, and I often serve it as a side with grilled chicken. Yum!
Key Ingredients & Substitutions
Yellow Squash: This dish really depends on the fresh flavor of yellow squash. However, if you’re out of yellow squash, zucchini can be a great substitute as it offers a similar texture and taste.
Onion: A medium onion adds a wonderful depth of flavor here. If you’re a fan of milder flavors, consider using shallots or green onions instead, which give a gentler onion taste.
Creamy Elements: I love using sour cream for a rich texture, but you could swap it out for Greek yogurt for a tangy flavor or even a dairy-free yogurt if you’re keeping it plant-based.
Cheese: Sharp cheddar and mozzarella make a delicious combination. You can try other cheeses too! Gruyère or pepper jack can add a fun twist, or go for a non-dairy cheese if you’re looking for a dairy-free option.
Crackers: Buttery crackers like Ritz add tasty crunch. If you’re looking for a gluten-free option, crushed cornflakes work well. You can also use homemade breadcrumbs for more texture.
How Do You Ensure Your Squash is Not Watery?
A common struggle with yellow squash casserole is excess moisture, which can make your dish soggy. Here’s how to manage that:
- Cook the squash and onion over medium heat until tender; this evaporates most of the moisture. Don’t rush this step!
- Make sure to drain any excess liquid after cooking. You can use a colander or press down gently with a spoon.
- Let the squash mixture cool slightly before mixing in other ingredients. This helps to prevent steam from creating more moisture in the casserole.
Following these tips will help you achieve a perfectly creamy and not runny casserole!
Cheesy Yellow Squash Casserole
Ingredients You’ll Need:
- 4 cups thinly sliced yellow squash (about 3-4 medium squash)
- 1 medium onion, finely chopped
- 1 ½ teaspoons salt, divided
- ½ teaspoon black pepper
- 3 tablespoons butter
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese (or Monterey Jack)
- 2 large eggs
- ¾ cup sour cream
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- 1 cup crushed buttery crackers (such as Ritz crackers)
- 2 tablespoons melted butter (for topping)
How Much Time Will You Need?
This recipe will take around 15-20 minutes to prepare and about 30-35 minutes to bake. Including cooling time, plan for about 1 hour in total. It’s a simple, hearty dish that comes together quickly!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). Grease a 9×9-inch baking dish or a similar casserole dish to prevent sticking, making your cleanup easier.
2. Cook the Squash and Onion:
In a large pot or skillet over medium heat, combine the sliced yellow squash and chopped onion with 1 teaspoon of salt. Cook until the squash is tender and most of the liquid has evaporated, which should take about 10-12 minutes. Make sure to drain any remaining liquid to keep your casserole from getting soggy!
3. Mix the Ingredients:
Once the squash and onion are cooked, transfer them to a large mixing bowl and let them cool slightly. Add in the black pepper, the remaining ½ teaspoon of salt, butter, cheddar, and mozzarella cheeses, eggs, sour cream, flour, and baking powder. Mix everything together until well combined—it should be a creamy, cheesy consistency.
4. Pour Into Baking Dish:
Next, pour the mixture into the prepared baking dish, spreading it evenly with a spatula to ensure everything cooks evenly.
5. Prepare the Topping:
In a small bowl, combine the crushed crackers with the melted butter until they are crumbly. Sprinkle this mixture evenly over the top of the casserole for a crunchy topping.
6. Bake the Casserole:
Place the casserole in the preheated oven and bake for 30-35 minutes. You’re looking for a golden brown topping and a set casserole. Your kitchen should smell amazing!
7. Cool and Serve:
After baking, take the casserole out of the oven and let it cool for about 5-10 minutes. This will help it firm up a bit, making it easier to serve.
Enjoy your delicious, creamy, cheesy yellow squash casserole as a comforting side to any meal! It’s sure to be a hit at the dinner table!
FAQ for Cheesy Yellow Squash Casserole
Can I Use Other Types of Squash?
Yes! While yellow squash is ideal for this recipe, zucchini can be a great substitute as it has a similar texture and flavor. Just ensure you slice it thinly and cook it down to reduce moisture.
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in the oven at 350°F for about 15-20 minutes or microwave in short bursts, stirring in between, until heated through.
Can I Make This Casserole Ahead of Time?
Absolutely! You can prepare the casserole the night before and store it in the fridge before baking. Just be sure to cover it well to prevent it from drying out. When you’re ready to bake, it might need an extra few minutes in the oven if it’s cold from the fridge.
What Can I Serve with Cheesy Yellow Squash Casserole?
This casserole pairs beautifully with grilled meats, roasted chicken, or as part of a larger spread for a potluck. You can also serve it alongside a fresh salad for a lighter meal!
