August 24, 2020

Yellow summer squash casserole

Finished baking dish of yellow summer squash casserole with a serving spoon dishing some out.

Cheesy, creamy, and a little crunchy, this yellow summer squash casserole is a delicious side dish sure to please the whole family.

Gardens and CSA boxes are popping with summer squash right now. These bumpy crookneck yellow squash were given to us by a relative from their garden. Our kids tend to not love squash (yet), so I like to try out new ways to eat it. I'm a firm believer that vegetables dishes should be flavorful and delicious.

I think a lot of the problem with people, including adults, thinking they don't like certain vegetables stems from never having them prepared well. Like boiled soggy Brussels sprouts or canned beets with no salt, butter, or other flavors added. Yellow squash was one vegetable I used to not like too much, but now that I cook it in different ways, I enjoy it a lot.

We eat our fair share of steamed vegetables (with salt and butter), but I also have no problems adding things like cheese, herbs, olive oil, garlic, and other ingredients to make people crave their vegetables!

What I like about this recipe is you can use any type of summer squash you want. It's even good for some larger squash, just remove any large seeds first. The key is cooking the squash and onions first so that they are not watery and also get a bit of carmelization. 

Finished baking dish of yellow summer squash casserole topped with parsley.

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Yield: 4-6 servings
Author: Amy (Savory Moments)
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Yellow Summer Squash Casserole

Yellow Summer Squash Casserole

Cheesy, creamy, and a little crunchy, this yellow summer squash casserole is a delicious side dish sure to please the whole family.

Ingredients:

  • 6 cups sliced (about 1/4-inch thick) yellow squash
  • 1/2 small Vidalia onion, thinly sliced
  • 1 tablespoon unsalted butter, plus more for greasing
  • 1 tablespoon olive oil
  • salt and freshly ground black pepper, to taste
  • 1 cup grated sharp cheddar cheese
  • 1/2 cup grated mozzarella cheese
  • 1/2 cup sour cream (I used light)
  • 1/2 teaspoon garlic powder
  • 1 sleeve butter crackers, such as Ritz, crushed
  • fresh parsley, for topping, optional

Instructions:

  1. In a large skillet, warm the butter and olive oil. Add the squash and onions along with a good dash of salt and a couple grinds of black pepper.
  2. Cook, stirring often, until the vegetables are softened, about 10 minutes (this will depend on the size and age of your squash.)
  3. While the vegetables are cooking, preheat the oven to 375 degrees and lightly butter an 8"x8" baking dish.
  4. In a large bowl, stir together the cheddar, mozzarella, sour cream, garlic powder, and salt and pepper to taste.
  5. When the vegetables are done, stir them into the cheese mixture. Spread it evenly into the baking dish. Top with the crushed crackers.
  6. Bake for about 20-25 minutes, until it is golden and bubbly.
  7. Let cool for 5 minutes before serving. Top with parsley, if desired.
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I hope you give this casserole a try! Let me know in the comments below.

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Cheesy, creamy, and a little crunchy, this yellow summer squash casserole is a delicious side dish sure to please the whole family.

Check out these other yellow squash recipes:

Cheddar & Thyme Yellow Squash Biscuits

Yellow Squash & Apple Bread

Skillet Chicken & Summer Squash Quinoa

Vegetable & Mozzarella Mini Turkey Meatloaves 

5 comments:

  1. The yellow squash looks so gorgeous. Have never seen them here...the casserole looks so comforting and tasty, Amy.

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  2. Looks delicious! The perfect recipe to get me out of my vegetable rut!

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  3. The casserole looks yummy! I agree with you that a lot people do not liking veggies, because they are prepare well. I will have to try this one.

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  4. What a delicious casserole! I'd eat that in a heartbeat.

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  5. Thank you, thank you, thank you!!! We have an abundance of yellow squash this year and I haven't made a casserole yet. Your recipe is perfect!

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