Description
This classic baked yellow squash casserole is creamy, cheesy, and topped with a crisp golden crumb. A cozy Southern-style side dish made with fresh yellow squash, onions, and a buttery Parmesan–panko topping—perfect for holidays or easy weeknights.
Ingredients
6 cups thinly sliced fresh yellow squash (about 5–6 medium)
1 small onion, finely chopped
2 tablespoons olive oil (or butter), divided
2 garlic cloves, minced
1/2 teaspoon salt, plus more to taste
1/4 teaspoon black pepper
1 teaspoon dried Italian herbs (or 1/2 tsp thyme + 1/2 tsp oregano)
1 large egg, lightly beaten
1/2 cup sour cream (or Greek yogurt)
1 cup shredded sharp cheddar cheese
1/4 cup grated Parmesan (in the filling)
1 cup panko breadcrumbs
2 tablespoons melted butter
2 tablespoons grated Parmesan (for the topping)
2 tablespoons chopped fresh parsley (for garnish)
Instructions
1. Preheat oven to 375°F (190°C). Grease a 9×9-inch (23×23 cm) baking dish.
2. Warm 1 tablespoon olive oil in a large skillet over medium heat. Sauté onion 3–4 minutes until translucent; add garlic 30 seconds.
3. Add sliced yellow squash, 1/2 teaspoon salt, and pepper. Cook 6–8 minutes, stirring, until squash softens and releases moisture. Transfer to a large bowl and let cool 5 minutes.
4. Stir in Italian herbs, beaten egg, sour cream, cheddar, and 1/4 cup Parmesan. Taste and adjust salt.
5. Spread mixture evenly in the prepared dish.
6. In a small bowl, combine panko, melted butter, and 2 tablespoons Parmesan. Sprinkle evenly over the casserole.
7. Bake 22–28 minutes until bubbly at the edges and the top is golden. If needed, broil 1–2 minutes to crisp.
8. Rest 5 minutes, garnish with parsley, slice, and serve.
Notes
Make-ahead: assemble (sans topping) up to 24 h à l’avance; ajouter le topping juste avant d’enfourner.
Plus léger: remplace sour cream par yaourt grec 2% et réduis le cheddar à 3/4 cup.
Sans gluten: utilise du panko sans gluten ou des crackers GF écrasés.
Ajouts possibles: 1 cup maïs doux ou 1/2 cup bacon croustillant (si non végétarien).
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Vegetarian, Casseroles, Side Dishes
- Method: Baked, Oven
- Cuisine: Southern
Nutrition
- Serving Size: 1/6 pan
- Calories: 250
- Sugar: 6g
- Sodium: 360mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 65mg
Keywords: baked squash casserole, yellow squash casserole, southern squash casserole, cheesy squash bake, easy holiday side