Yellow Squash Casserole Recipe
I first made this casserole about 10 years ago and I’ve made it many times since! It’s the perfect thing to make for Thanksgiving and other dinner parties to add something new to the classics. I used to make it with fresh bread crumbs but I’ve decided this classic southern style recipe is so much better with crisp, buttered panko. Here you’ll love how the flavors of the cheddar and parmesan pair perfectly with the yellow squash. It takes an otherwise bland and boring squash casserole to another sort of decadence. And then there’s a hint of garlic and fresh herbs to finish off all those satisfying flavors. It’s a must try, comforting vegetable side dish!
Ingredients Needed for Squash Casserole:
Yellow squash – you’ll need a lot for this recipe. It’s the main ingredient and star of the show. Butter – salted or unsalted butter works fine here. Yellow onion and garlic – these will add an extra layer of flavor to this tasty side dish. Sour cream – you’ll love the creamy, lightly tangy flavor this adds. I recommend sticking with full fat to keep it rich. Egg – this just help bind things together a bit. Panko – this is used both in the filling (to soak up some of the extra moisture), and as a topping. Because who can resist that fine crispy crunch? Sharp cheddar cheese and parmesan cheese – yellow or white cheddar will work great here. Skip powdery grated parmesan. Fresh parsley and dried chives – these add a light herby flavor to the dish. I like to use freeze dried chives because I always keep some on hand for homemade ranch dressing (though fresh will work great too). Salt and pepper – add this to taste. Scroll down for full printable recipe.
How to Make Squash Casserole:
Can I Make it in Advance?
Yes it can be prepped a day ahead of time. To do so:
Prepare as directed and add to the baking dish (wait to add the topping). When ready to bake remove from refrigerator and let rest 30 minutes before baking. Bake as directed (while adding topping partway through). Add add a little extra bake time as needed to fully heat through.
Possible Variations:
Use zucchini in place of squash. Try a different cheese such as romano for parmesan or a sharper gruyere for cheddar. Add extra cheese. Sneak in a sliced tomato. Substitute crushed ritz crackers for panko (add extra and no broiling necessary). Try it with creme fraiche in place of sour cream.
Tips for the Best Squash Casserole:
Work to cut squash evenly so they all cook evenly. Preferably use smaller squash, or if large is what you have on hand cut into halves or even quarters if extra large before slicing (otherwise they won’t layer as nicely into baking dish and they just aren’t bite size). Parboil (pre-cook slightly before baking) so the squash comes out nice and tender in the end. Use freshly shredded cheeses for best flavor and melting texture. Don’t walk away when broiling to toast the crumb topping, it can go from golden brown and beautiful to black and burned in a matter of seconds.
More Delicious Yellow Squash Recipes:
Honey Mustard Salmon with Rainbow Veggies Pasta Primavera Ratatouille Roasted Garlic Parmesan Zucchini Squash and Tomatoes Roasted Veggie and Black Bean Tacos Summer Squash and Corn Chowder Tortellini with Pesto and Roasted Veggies
