Squash casseroles are a classic Southern side dish and you’ll love this version with Cabot Sharp Cheddar cheese. Sliced yellow summer squash is baked in a deliciously cheesy cream sauce and finished with a buttery bread crumb topping. If you like yellow squash, you’ll have to try this summer squash casserole recipe. Ready in about 35 minutes, this one pot dish makes a perfect side and is sure to become a favorite. Share this recipe for summer squash with family and friends on Facebook, Pinterest, Twitter or Instagram.
Wondering how to cook a squash casserole? It’s quick and easy! Start by preheating your oven to 350°F and butter a 1½-quart baking dish (or coat with nonstick cooking spray) and set aside.
Bring squash, onion, water and salt to a boil in a saucepan. Cover pan and simmer until squash is tender, about 20 minutes.
Drain squash thoroughly, then mash. Add milk, eggs, flour, 1 tablespoon of melted butter and pepper, mixing everything together.
Reserve about 3 tablespoons of shredded Cabot Sharp Cheddar cheese and mix remainder into squash. Transfer squash to prepared baking dish.
Bake for 30 minutes, or until a knife inserted in the center comes out almost clean.
Toss bread crumbs with remaining melted butter while squash bakes. Sprinkle over casserole, then sprinkle with reserved cheese. Return to oven for about 5 minutes, or until crumbs are golden and cheese is melted.
Want more tasty squash casserole recipes? Try our Squash & Cheddar Casserole. Cabot is a co-operative of farm families and we work hard to produce our award-winning dairy products. We’d love to hear your feedback on this summer squash casserole recipe so, if you have a chance, please rate and review it.
2 pounds small yellow summer squash, sliced
1 medium onion, sliced
¼ cup water
1 teaspoon salt
1 cup milk
2 large eggs, slightly beaten
3 tablespoons King Arthur Unbleached All-Purpose Flour
3 tablespoons Cabot Salted Butter, melted, divided
½ teaspoon ground black pepper
8 ounce Cabot Sharp Cheddar, shredded (about 2 cups) or 1 package Cabot Sharp Shredded Cheddar Cheese
¼ cup fresh bread crumbs
PREHEAT oven to 350°F. Butter 1½-quart baking dish or coat with nonstick cooking spray and set aside.
BRING squash, onion, water and salt to a boil in a saucepan. Cover pan and simmer until squash is tender, about 20 minutes.
DRAIN squash thoroughly, then mash. Add milk, eggs, flour, 1 tablespoon of melted butter and pepper; mix together well.
RESERVE about 3 tablespoons of cheese and mix remainder into squash. Transfer squash to prepared baking dish.
BAKE for 30 minutes, or until knife inserted in center comes out almost clean, about 30 minutes.
TOSS bread crumbs with remaining melted butter while squash bakes. Sprinkle over casserole, then sprinkle with reserved cheese. Return to oven for about 5 minutes, or until crumbs are golden and cheese is melted.
Try any other garden vegetable with the squash, mine came out great I submitted the yellow squash for zucchini.
I made the Summer Squash Casserole but used Gluten Free Rice Flour and used 4 tablespoons because it is a finer flour and I didn't use bread crumbs/butter for the topping. It was delicious and I am make a copy of the recipe for my granddaughter with the changes.
This was great. We switched it up and used Hot Habanero Cheddar for a nice kick.
We have made and happily eaten this casserole many times. Each time it has been absolutely wonderful. The texture is great and the taste is even better.
I have been making this recipe for quite a few years.