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Creamy Golden Yellow Squash Casserole

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A comforting and creamy casserole featuring tender yellow squash baked with a luscious cheese sauce and a crunchy breadcrumb topping. Perfect as an easy homemade side dish for any occasion.

Ingredients

Scale
  • 4 cups yellow squash, sliced (about 4 medium squash)
  • 1 medium sweet onion, finely chopped
  • 4 tablespoons unsalted butter, softened
  • 3 tablespoons all-purpose flour
  • 1 ½ cups milk (whole or 2%)
  • 1 ½ cups sharp cheddar cheese, shredded
  • ½ cup grated Parmesan cheese
  • ½ cup sour cream
  • Salt and pepper, to taste
  • 1 cup panko breadcrumbs
  • ½ teaspoon garlic powder (optional)

Instructions

  1. Rinse and slice about 4 cups of yellow squash into ¼-inch thick rounds. Finely chop one medium sweet onion. Set aside.
  2. In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook for 3–4 minutes until softened and translucent.
  3. Add the sliced squash and cook for another 6–8 minutes, stirring occasionally, until the squash is tender but not mushy. Remove from heat and set aside to cool slightly.
  4. In a medium saucepan, melt the remaining 2 tablespoons of butter over medium-low heat. Stir in 3 tablespoons of all-purpose flour and cook for 1–2 minutes, whisking constantly to form a roux.
  5. Gradually whisk in 1 ½ cups of milk, making sure there are no lumps. Cook, stirring frequently, until the sauce thickens enough to coat the back of a spoon (about 5 minutes).
  6. Remove the sauce from heat and stir in 1 ½ cups shredded sharp cheddar cheese, ½ cup grated Parmesan, and ½ cup sour cream. Season with salt, pepper, and ½ teaspoon garlic powder if using. Stir until smooth and creamy.
  7. In a large mixing bowl, gently fold the sautéed squash and onion into the cheese sauce until evenly coated.
  8. In a small bowl, mix 1 cup panko breadcrumbs with a pinch of salt and a teaspoon of melted butter (optional, for extra crispness).
  9. Spread the creamy squash mixture evenly into a greased 9×13 inch baking dish. Sprinkle the breadcrumb topping evenly over the surface.
  10. Preheat oven to 350°F (175°C). Bake the casserole for 25–30 minutes, or until the top is golden brown and bubbly around the edges.
  11. Let the casserole rest for 5–10 minutes before serving to allow it to set slightly. Serve warm.

Notes

Use smaller, younger yellow squash for sweeter flavor and less water content. For gluten-free, substitute flour and breadcrumbs with almond flour and gluten-free panko. Sour cream can be swapped with Greek yogurt or coconut yogurt for vegan options. Avoid overcooking squash to prevent watery casserole. Let casserole rest before serving for better texture. If topping browns too quickly, tent with foil halfway through baking.

Nutrition

Keywords: yellow squash casserole, creamy squash casserole, cheesy squash casserole, easy side dish, comfort food, baked squash, casserole recipe

Find it online: https://cooltastes.com/creamy-golden-yellow-squash-casserole-recipe-easy-homemade-side-dish/