Squash Casserole Recipe
Introduction
Squash casserole is a comforting, classic side dish that highlights the fresh flavors of yellow squash and zucchini. Topped with a cheesy, buttery breadcrumb crust, it’s perfect for family dinners or holiday gatherings.
Ingredients
- 1 small onion, sliced
- 1 tablespoon butter
- 1 tablespoon olive oil
- ½ teaspoon Italian seasoning
- 2 pounds squash (yellow squash and zucchini), sliced into ¼-inch slices
- Salt and pepper to taste
- ⅓ cup seasoned bread crumbs
- ¼ cup grated Parmesan cheese
- ¼ cup shredded cheddar cheese
- 2 tablespoons melted butter
Instructions
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: In a large skillet over medium heat, cook the sliced onion in butter and olive oil until tender.
- Step 3: Increase the heat to medium-high, add the sliced squash, Italian seasoning, salt, and pepper. Cook for 5 to 6 minutes until the squash is tender-crisp.
- Step 4: Grease a 2-quart baking dish and arrange the squash and onions so the squash slices stand on their sides.
- Step 5: In a small bowl, combine the seasoned bread crumbs, Parmesan, cheddar cheese, and melted butter. Sprinkle this mixture evenly over the squash.
- Step 6: Bake for 35 to 40 minutes, or until the squash is tender and the topping is golden brown.
Tips & Variations
- Use fresh breadcrumbs or panko for a crispier topping.
- Try adding a little garlic powder or crushed red pepper flakes for extra flavor.
- For a creamy version, mix in a half cup of sour cream or cream cheese with the cooked squash before topping.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warm to maintain the topping’s crunch, or microwave on medium power for a quicker option.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use only one type of squash?
Yes, you can use just yellow squash or zucchini if you prefer. Using both adds more texture and flavor variety, but the recipe works well with either alone.
Can I prepare this casserole ahead of time?
Absolutely. You can assemble the casserole up to the breadcrumb topping stage, cover it, and refrigerate for up to a day before baking. Add a few extra minutes to the baking time if cooking from chilled.
PrintSquash Casserole Recipe
A comforting and classic Squash Casserole featuring tender yellow squash and zucchini cooked with onions, topped with a flavorful blend of seasoned breadcrumbs, Parmesan, and cheddar cheese, then baked to golden perfection.
- Prep Time: 15 minutes
- Cook Time: 10 minutes stovetop + 35 minutes baking
- Total Time: 60 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Vegetables
- 1 small onion, sliced
- 2 pounds squash (yellow squash and zucchini), sliced into ¼-inch slices
Cooking Fats & Seasonings
- 1 tablespoon butter
- 1 tablespoon olive oil
- ½ teaspoon Italian seasoning
- Salt and pepper to taste
Toppings
- ⅓ cup seasoned bread crumbs
- ¼ cup grated Parmesan cheese
- ¼ cup shredded cheddar cheese
- 2 tablespoons melted butter
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole later.
- Slice Squash: Slice both yellow squash and zucchini into ¼-inch thick slices to ensure even cooking and tenderness.
- Sauté Onion and Squash: In a large skillet over medium heat, cook the sliced onion in butter and olive oil until tender. Then increase the heat to medium-high, add the sliced squash, Italian seasoning, salt, and pepper, and cook for 5 to 6 minutes until the squash is just tender-crisp.
- Arrange Squash in Baking Dish: Grease a 2-quart baking dish and arrange the cooked squash and onions so that the squash slices stand on their sides, creating an attractive layered casserole.
- Prepare Topping: In a small bowl, combine the seasoned breadcrumbs, grated Parmesan cheese, shredded cheddar cheese, and melted butter. Sprinkle this mixture evenly over the top of the arranged squash and onions.
- Bake the Casserole: Place the casserole in the preheated oven and bake for 35 to 40 minutes, or until the squash is tender and the topping is golden brown and bubbly.
Notes
- Use a mix of yellow squash and zucchini for color and flavor variation.
- For a crispier topping, broil for 1-2 minutes at the end of baking, watching carefully to avoid burning.
- Seasoned breadcrumbs add extra flavor, but plain breadcrumbs with added herbs can be substituted.
- This casserole pairs well with grilled meats or as a vegetarian main dish.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
Keywords: squash casserole, yellow squash, zucchini, baked casserole, side dish, vegetarian casserole
