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Hey friends!
Looking for a comforting dish that’s both delicious and easy to make? I’ve got you covered!
Today, I’m excited to share my yellow squash casserole recipe.
It’s creamy, cheesy, and packed with flavor. Plus, it’s a great way to use up that summer squash!
Perfect as a side dish or even as a main course, this recipe is sure to become a family favorite.
Let’s dive in!
Suggestions for Ingredient Substitution
For the yellow squash, zucchini or patty pan squash can be used as alternatives, offering similar texture and mild flavor. These substitutions work well in casseroles and maintain the dish’s nutritional profile. Sour cream can be replaced with Greek yogurt for a tangier, protein-rich option. Use the same amount of Greek yogurt as sour cream called for in the recipe. For a dairy-free version, consider using cashew cream, which provides a creamy texture and nutty flavor. Blend soaked cashews with water until smooth, using a 1:1 ratio to replace sour cream. Panko crumbs can be substituted with regular breadcrumbs, crushed crackers, or almond meal for a gluten-free option. When using almond meal, reduce the amount of melted butter slightly to prevent excess greasiness. These alternatives will provide a similar crunchy topping while accommodating various dietary needs.
Preparation Time | 15-20 minutes |
Cooking Time | 30-35 minutes |
Total Time | 45-55 minutes |
Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 35-45 g
- Fat: 50-60 g
- Carbohydrates: 60-70 g
Ingredients
- 6 small yellow squash, sliced thin
- 1/2 cup sour cream
- 2 large eggs at room temperature
- 1 tablespoon dried onion flakes
- 1 teaspoon fresh thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cheddar cheese, grated
- 3/4 cup panko crumbs
- 2 tablespoons melted butter
- 1 teaspoon garlic salt
Step 1: Preheat and Prepare the Baking Dish
Start by preheating your oven to 350°F (175°C).
While the oven is heating, lightly grease or spray a 2-quart casserole dish or a 9×13-inch baking pan with non-stick cooking spray.
Set aside for later use.
Step 2: Prepare the Yellow Squash
Wash and thinly slice your yellow squash.
Once sliced, place them into a large mixing bowl.
This will be the base of your squash bake.
Step 3: Make the Cheese Mixture
In a medium mixing bowl, combine sour cream, eggs, fresh thyme, salt, and pepper.
Once blended, fold in the grated cheddar cheese to create a rich, creamy mixture.
Pour this cheese mixture over the sliced yellow squash in the large mixing bowl.
Mix everything together to make sure the squash slices are well-coated.
Step 4: Assemble the Casserole
Transfer the squash and cheese mixture into the prepared baking dish, spreading it out evenly.
This ensures each slice gets equal coverage of the creamy cheese mixture.
Step 5: Prepare the Topping
In a separate small bowl, combine panko breadcrumbs with melted butter and garlic salt.
For additional flavor, feel free to add Parmesan cheese and fresh parsley.
This topping will create a crispy, flavorful crust on your casserole.
Step 6: Add the Topping and Bake
Sprinkle the breadcrumb topping evenly over the squash mixture in your baking dish.
Place the dish in the center of the middle rack in your preheated oven.
Bake for 30-35 minutes, or until the cheese is melted, bubbly, and the topping is lightly golden brown.
Once done, remove from the oven and serve immediately while hot.