This Yellow Squash Casserole is a comforting, cheesy dish that makes a great side for any meal. Made with tender summer squash, onions, and a creamy mayonnaise and cheese mixture, it’s baked to golden perfection with a buttery breadcrumb topping. Whether you’re making it for a family dinner or a holiday gathering, this casserole is sure to be a hit!
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Servings: 6
Ingredients:
- 2 medium yellow summer squash (about 1 pound)
- 1 teaspoon kosher salt, plus more to taste
- 1 small yellow onion, finely diced
- Freshly ground black pepper, to taste
- 1 large egg
- 1 teaspoon sugar
- 3/4 cup shredded Cheddar cheese, divided
- 1/2 cup mayonnaise
- 4 tablespoons melted butter, divided, plus more for the casserole dish
- 1 cup finely ground fresh breadcrumbs
Directions:
- Preheat the oven: Preheat your oven to 350°F. Butter a 1-quart casserole or baking dish and set it aside.
- Cook the squash: Slice the yellow squash (no need to peel or remove seeds) and place it in a medium saucepan. Cover with water and add 1 teaspoon of kosher salt. Bring to a boil over high heat, then reduce to medium-low and cover. Cook until tender, about 10 to 15 minutes.
- Mash the squash: Drain the cooked squash thoroughly, then return it to the saucepan and mash. Season with additional salt and pepper to taste.
- Prepare the egg mixture: In a bowl, whisk the egg and sugar lightly. Add the mayonnaise, diced onion, 1/2 cup of shredded cheddar cheese, and 2 tablespoons of melted butter. Stir to combine.
- Combine the mixtures: Stir the mashed squash into the egg and mayonnaise mixture, mixing thoroughly.
- Assemble the casserole: Pour the squash mixture into the prepared casserole dish. Top with the remaining 1/4 cup of shredded cheddar cheese.
- Prepare the breadcrumb topping: Toss the breadcrumbs with the remaining 2 tablespoons of melted butter. Sprinkle the buttered breadcrumbs evenly over the casserole.
- Bake: Place the casserole in the preheated oven and bake until bubbly and lightly browned, about 40 to 45 minutes.
- Serve: Serve the squash casserole hot, and enjoy!
Serving Suggestions:
- Pair with grilled chicken or roast beef for a complete meal.
- Serve as a side for Thanksgiving or holiday dinners.
- Top with fresh herbs, such as parsley or thyme, for extra flavor.
- Enjoy it with a green salad for a lighter meal.
- Serve alongside mashed potatoes for a cozy, comforting dinner.
Cooking Tips:
- No squash? You can substitute zucchini for a similar flavor and texture.
- Extra cheesy: Feel free to add more cheddar or a mix of cheeses like mozzarella or Monterey Jack for added richness.
- Breadcrumb alternatives: If you don’t have fresh breadcrumbs, panko or crushed crackers will work just as well.
- Make it ahead: You can prepare the casserole ahead of time and store it in the fridge. Just add the breadcrumb topping before baking.
- Control the texture: For a chunkier casserole, don’t mash the squash too much; for a smoother texture, mash thoroughly.
Nutritional Benefits:
- Rich in fiber from the squash, which helps promote digestion.
- High in calcium thanks to the cheese and mayonnaise.
- Good source of protein from the egg and cheese.
- Contains healthy fats from the mayonnaise and butter.
- Low in carbohydrates, making it a great option for those on lower-carb diets.
Dietary Information:
- Vegetarian-friendly as it contains no meat or animal by-products besides dairy and eggs.
- Gluten-free option: Substitute gluten-free breadcrumbs for the topping.
- Can be made low-fat by using low-fat cheese and mayonnaise.
- Low-carb friendly: Keep the breadcrumbs light for a low-carb version.
- Make dairy-free: Use dairy-free cheese and butter alternatives.
Nutritional Facts (per serving):
- Calories: 220
- Protein: 6g
- Carbohydrates: 14g
- Fat: 16g
- Fiber: 2g
- Sugar: 3g
Storage:
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: Reheat individual portions in the microwave or the entire dish in the oven at 350°F until warmed through.
- Freeze: You can freeze the unbaked casserole for up to 2 months. Thaw overnight in the fridge and bake as directed.
Why You’ll Love This Recipe:
- Classic comfort food: It brings all the warmth of a traditional Southern casserole to your table.
- Easy to make: With just a few simple steps, you can have this casserole ready in no time.
- Customizable: You can tweak the ingredients to suit your taste or dietary needs.
- Family-friendly: Even picky eaters love the cheesy, buttery goodness of this dish.
- Perfect for gatherings: This casserole is a great addition to any family dinner or holiday spread.
Conclusion:
This Yellow Squash Casserole is a creamy, cheesy side dish that’s perfect for any occasion. With its buttery breadcrumb topping and rich squash filling, it’s a comforting dish that’s sure to be a crowd-pleaser. It’s easy to make and customize, making it a go-to recipe for busy weeknights or special family gatherings. Serve it up hot, and watch it disappear!
Frequently Asked Questions:
- Can I use zucchini instead of yellow squash?
Yes, zucchini can be used as a substitute, and it will work just as well in this casserole. - Can I make this casserole ahead of time?
Absolutely! You can prepare the squash mixture, refrigerate it, and add the breadcrumb topping just before baking. - Can I freeze the casserole?
Yes, you can freeze the unbaked casserole for up to 2 months. Thaw overnight in the fridge before baking. - What other cheeses can I use?
You can use mozzarella, Monterey Jack, or even Gouda for a different flavor profile. - How can I make this casserole lighter?
Use low-fat mayonnaise and cheese, and reduce the amount of butter for a lighter version.