Summer Squash Casserole with Cabot Sharp Cheddar

Summer squash and zucchini are the prolific embodiment of the bounty of summer, so it’s always good to have some delicious family pleasing squash recipes on hand for when the bounty strikes.

Do you have an abundance of summer squash yet? Check out this #cheesy casserole recipe #cabotcheese Click To Tweet

Cabot Creamery’s Summer Squash Casserole with Cabot Sharp Cheddar is a keeper!  File this one away under “super side dish”, or “fantastic week-night main with a salad”, or possibly even “cold from the fridge for breakfast or lunch with a side of berries”. Trust us,  if you’re wondering “how to make summer squash” this recipe with Cabot Sharp Cheddar will not disappoint,  so let’s get to the details…we’ve got squash to harvest!

Step One:

Simmer the sliced squash and onion with ¼ cup of water and a pinch of salt for about 20 minutes or until soft, then drain and mash. We like a chunkier mash, but to each their own, mash to your desired consistency.

Step Two:

Melt the butter and set aside 1 tablespoon, toss the remainder with the fresh bread crumbs and set aside.

Step Three:

Add milk, eggs, flour, butter & pepper give it a stir.  Add the Cabot Sharp Cheddar, grate it yourself, or use our shredded Cheddar, they are both the perfect quantity for this recipe, save some aside for topping later. 

Step Four:

Pour into a prepared casserole dish.  Bake in a 350˚ oven until set (we found that about 20 minutes worked for a shallow dish). Remove from the oven and sprinkle on prepared buttered bread crumbs and reserved cheddar cheese.

Step Five:

Return to the oven for 10 – 15 minutes or until the cheese and bread crumbs turn golden and melty. Serve and enjoy!

Click this link to get the recipe and all the specifics. Happy Summer!

Comments (22)

Rani von Wurttemberg | July 30, 2019 | 4:47pm

I love squash casserole and now I have one which does NOT call for canned soup. I like your idea of mixing the flour, butter and milk to make it creamy. I know my family will love this version. Thanks.

    Rachael | July 31, 2019 | 12:08pm

    So glad to hear you’re loving this recipe Rani! Enjoy 🙂 ~Rachael

Scott Hobin | July 31, 2019 | 9:46am

There are no amounts of ingredients here. How much squash? How much milk? How much cheese and do
you mix it in or just out in top of squash and onion? How much flour and bread crumbs? Why do I have to
go to a second link? Why not just have it all here?

    Rachael | July 31, 2019 | 12:08pm

    Hi Scott – please reference the recipe for the exact details of the recipe: https://www.cabotcheese.coop/recipe/summer-squash-casserole
    Thank you for the feedback as far as the format of the post, we will share with the team and keep it in mind for future content pieces! ~Rachael

Robert | November 18, 2019 | 11:31am

Has anyone tried adding zucchini to the summer squash for variety? wondering if this is an OK idea or not so much.

Karen Buesing | July 21, 2020 | 3:12pm

Can you substitute zucchini for the yellow squash?

Nancy in N.C. | July 21, 2020 | 3:31pm

Hi Robert, zucchini IS summer squash, and so IMO, they could be used interchangeably with yellow summer squash. This recipe sounds so extremely yummy…and easy, too. We are going to try it using Cabot.s Alpine Cheddar. (Our favorite!!!!)

    Rachael | July 23, 2020 | 7:03am

    Thanks Nancy – we think Alpine cheddar sounds perfect in this! Our farmers thank you for the support 🙂 ~Rachael

Jane Snell | July 21, 2020 | 3:47pm

I would say yes.

Cora Mae Smith | July 21, 2020 | 3:47pm

How can I make this without the eggs? Egg allergy in this household. Thank you
.

    Rachael | July 23, 2020 | 7:07am

    Hi Cora, I’m not 100% sure this would work, but I looked up egg substitutes and one said greek yogurt. That might thicken the casserole instead of the eggs! I would think Sour Cream or ricotta might work too? No promises, but if you try it and it comes out, let us know how it is! ~Rachael

Art Roman | July 21, 2020 | 4:15pm

Still no recipe at link.

Donna M. Thomason | July 21, 2020 | 5:32pm

I am thrilled to find a delicious squash recipe without the creamed soup – just like Wurttemberg. Your cheeses are so far and above the typical. I appreciate your dedication and efforts.

    Rachael | July 23, 2020 | 7:02am

    We hope you love the recipe Donna! Enjoy 🙂 ~Rachael

Mary | July 21, 2020 | 7:44pm

I grow zucchini vs yellow squash in my garden. Will this recipe work using zucchini instead?

    Rachael | July 23, 2020 | 7:04am

    I think it will work Mary – please try it and let us know how it comes out! ~Rachael

Allan | July 22, 2020 | 10:26am

Love this recipe & I add a pound of crispy bacon sautéed onion for added flavor. Also find freezing once baked make for quick add on to meals.

    Rachael | July 23, 2020 | 7:04am

    Oh! We love the addition of bacon Allan! Sounds amazing 🙂 ~Rachael

Deena | July 22, 2020 | 4:41pm

Y’all do not encourage good behavior! This is just another thing I’m gonna have to make.

    Rachael | July 23, 2020 | 7:05am

    Deena – we have to use that summer squash somehow, right!? Enjoy 🙂 ~Rachael

Ari | July 23, 2020 | 7:35pm

Cora – my son used to have an egg allergy but the allergist told us that the protein of the eggs changes in a way that eliminated his allergy when they are baked for at least 30 minutes at 350 degrees or hotter and therefore my son was always able to have pastries, cakes, etc. This recipe fits those guidelines. You may want to check with your doctor/allergist to see if that is true for the allergy in your house too.

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