Yelllow Squash Casserole

Creamy, cheesy, and irresistibly golden, this Yellow Squash Casserole is the ultimate comfort food that brings garden-fresh flavor to your table. Perfectly tender slices of yellow squash and sweet onions are enveloped in a rich, velvety cheese sauce made with sour cream, cheddar, and a touch of buttery goodness. Topped with a crispy breadcrumb and Parmesan crust, this baked casserole delivers a delightful contrast of textures in every bite. Ready in just 50 minutes and serving six, it’s an easy-to-make, crowd-pleasing side dish for family gatherings, holiday dinners, or as a delicious way to highlight summer squash season. Whether you're cooking for a weeknight meal or a festive occasion, this recipe will quickly become a household favorite!

Nutriscore Rating: 59/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 6 cups yellow squash
• 1 medium, diced onion
• 4 tablespoons salted butter
• 1 tablespoon all-purpose flour
• 1 cup milk
• 1 cup sour cream
• 1 cup shredded cheddar cheese
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup breadcrumbs
• 0.25 cup grated parmesan cheese
• 2 tablespoons olive oil or melted butter

Directions

Step 1

Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish and set aside.

Step 2

In a large pot, bring salted water to a boil. Add the yellow squash slices and diced onion, and cook for about 5 minutes until slightly tender. Drain well and set aside.

Step 3

In a medium saucepan, melt 3 tablespoons of the butter over medium heat. Stir in the flour, and cook for 1 minute to remove the raw flavor of the flour.

Step 4

Gradually whisk in the milk and continue cooking, stirring constantly, until the mixture thickens into a creamy sauce (about 3-4 minutes).

Step 5

Remove the sauce from the heat and stir in the sour cream, shredded cheddar cheese, salt, and black pepper until smooth and well combined.

Step 6

In a large mixing bowl, combine the cooked squash and onion with the cheese sauce, gently folding until all the vegetables are coated.

Step 7

Transfer the mixture to the prepared baking dish, spreading it out evenly.

Step 8

In a small bowl, combine the breadcrumbs, grated parmesan cheese, and olive oil (or melted butter). Stir until the breadcrumbs are evenly moistened.

Step 9

Sprinkle the breadcrumb mixture evenly over the top of the squash and cheese mixture.

Step 10

Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the topping is golden brown.

Step 11

Remove the casserole from the oven and let it rest for 5 minutes before serving.

Nutrition Facts

Serving size	1650.7 grams (1650.7g)

Amount per serving	% Daily Value*
Calories	2398

Total Fat 174.50g	224%
Saturated Fat 96.60g	483%
Polyunsaturated Fat 0.70g
Cholesterol 400mg	133%
Sodium 5750mg	250%
Total Carbohydrate 162.40g	59%
Dietary Fiber 13.30g	48%
Total Sugars 61.80g
Protein 77.50g	155%

Vitamin D 136IU	679%
Calcium 1889mg	145%
Iron 9mg	51%
Potassium 2198mg	47%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.1%

Protein: 12.3%

Carbs: 25.7%