Name: Comforting Yellow Squash Casserole
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Southern
Ingredients: 6 cups thinly sliced yellow squash (about 5–6 medium); 1 small onion, finely chopped; 2 garlic cloves, minced; 2 tablespoons olive oil (or butter), divided; 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; 1/4 cup grated Parmesan (in the filling); 1 cup panko breadcrumbs (or crushed buttery crackers); 2 tablespoons melted butter; 2 tablespoons grated Parmesan (for topping); 2 tablespoons chopped fresh parsley (for garnish)

Description

This comforting yellow squash casserole is creamy, cheesy, and crowned with a golden, buttery crumb. It’s a cozy weeknight side—or an easy vegetarian main—made with fresh yellow squash, onions, garlic, and a crunchy Parmesan–crumb topping.

Ingredients

Scale

6 cups thinly sliced yellow squash (about 5–6 medium)

1 small onion, finely chopped

2 garlic cloves, minced

2 tablespoons olive oil (or butter), divided

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

1/4 cup grated Parmesan (in the filling)

1 cup panko breadcrumbs (or crushed buttery crackers)

2 tablespoons melted butter

2 tablespoons grated Parmesan (for 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 squash, salt, and pepper. Cook 6–8 minutes to soften and release moisture. Transfer to a bowl; cool 5 minutes.

4. Stir in Italian herbs, egg, sour cream, cheddar, and 1/4 cup Parmesan. Taste and adjust seasoning.

5. Spread mixture evenly in the prepared dish.

6. Mix panko (or crushed crackers) with melted butter and 2 tablespoons Parmesan; sprinkle evenly on top.

7. Bake 25–30 minutes until bubbly and golden. Broil 1–2 minutes if needed for extra crunch.

8. Rest 5 minutes, garnish with parsley, slice, and serve.

Notes

Make-ahead: assemble without topping up to 24 hours; add topping just before baking.

Gluten-free: use GF panko or GF crackers.

Add-ins: 1 cup sweet corn or 1/2 cup crispy mushrooms for texture.

Storage: refrigerate 3 days; reheat at 350°F (175°C) 10–12 minutes.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Vegetarian, Casseroles, Side Dishes
Method: Baked, Oven
Cuisine: Southern

Nutrition

Serving Size: 1/6 pan
Calories: 255
Sugar: 6g
Sodium: 370mg
Fat: 16g
Saturated Fat: 7g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 3g
Protein: 10g
Cholesterol: 70mg

Keywords: yellow squash casserole, baked squash casserole, cheesy squash bake, southern side dish, easy weeknight casserole