Summer means fresh produce, and nothing beats the bounty of squash! I love how versatile both yellow squash and zucchini are, especially when baked into a comforting casserole. Today, I’m sharing two easy, cheesy squash casserole recipes that are perfect for weeknight dinners or potlucks.
These recipes are simple to make, packed with flavor, and a fantastic way to enjoy your garden harvests or farmer’s market finds. You’ll find all the details to make both a delightful yellow squash casserole and a comforting zucchini squash casserole right here.
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Easy Cheesy Yellow Squash Casserole Recipe
This yellow squash casserole is a family favorite. It’s creamy, cheesy, and has a wonderful crunch on top that everyone loves.
You can make this dish ahead of time, which makes it perfect for busy days or entertaining guests.
Key Ingredients & Tips for Yellow Squash Casserole
- Fresh Yellow Squash: Choose firm, bright yellow squash. Smaller ones often have fewer seeds and a sweeter flavor.
- Sharp Cheddar Cheese: Grating your own cheese makes a difference in melt and flavor. Sharp cheddar stands out nicely.
- Ritz Crackers for Topping: Crushed Ritz crackers create the best buttery, salty crust. You can also use breadcrumbs.
What You Need for Yellow Squash Casserole
- 4 cups sliced yellow squash (about 2 medium)
- 1/2 cup chopped onion
- 1/4 cup butter, melted
- 1 (10.5 ounce) can cream of chicken soup
- 1/2 cup sour cream
- 1 cup shredded sharp cheddar cheese, divided
- 1/2 cup crushed Ritz crackers
- Salt and black pepper to taste
⏱️ Time: 50 minutes🍽️ Yields: 6-8 servings
How to Make This Yellow Squash Casserole
Step 1: Prep the Squash
Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. In a large saucepan, cover the sliced yellow squash with water and bring it to a boil. Cook for 5-7 minutes, until tender but still a little firm. Drain well.
Step 2: Make the Creamy Base
In a large bowl, mix together the melted butter, chopped onion, cream of chicken soup, sour cream, and half of the shredded cheddar cheese. Season with salt and black pepper to your taste.
Step 3: Combine and Bake
Gently fold the drained yellow squash into the creamy mixture. Pour everything into your prepared baking dish. Sprinkle the remaining cheddar cheese and the crushed Ritz crackers evenly over the top. Bake for 30-35 minutes, or until bubbly and golden brown.
📝 Final Note
Let the casserole cool for a few minutes before serving. This helps it set, making it easier to serve clean portions. It’s great with grilled chicken or steak.
Easy Cheesy Zucchini Squash Casserole Recipe
If you have zucchini instead of yellow squash, this casserole recipe is just as delicious. It’s a comforting side dish or light main meal.
This zucchini squash casserole is a fantastic way to use up extra zucchini from your garden, and it comes together quickly.
Key Ingredients & Tips for Zucchini Squash Casserole
- Draining Zucchini: Zucchini holds a lot of water. After slicing, a quick sauté or a sprinkle of salt can help draw out moisture, preventing a watery casserole.
- Garlic Powder: A pinch of garlic powder really complements the zucchini’s mild flavor in this casserole.
- Parmesan Kick: Adding a little grated Parmesan cheese along with cheddar gives an extra layer of salty, cheesy goodness.
What You Need for Zucchini Squash Casserole
- 4 cups sliced zucchini (about 2 medium)
- 1/2 cup chopped yellow onion
- 2 tablespoons olive oil
- 1 (10.5 ounce) can cream of mushroom soup
- 1/4 cup milk
- 1.5 cups shredded cheddar cheese, divided
- 1/4 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- Salt, black pepper, and garlic powder to taste
⏱️ Time: 45 minutes🍽️ Yields: 6-8 servings
How to Make This Zucchini Squash Casserole
Step 1: Sauté Zucchini and Onion
Preheat your oven to 375°F (190°C). Heat the olive oil in a large skillet over medium heat. Add the sliced zucchini and chopped onion. Sauté for about 5-7 minutes, until the zucchini is slightly softened and some moisture has cooked off. Season with salt, pepper, and garlic powder.
Step 2: Prepare the Cheesy Sauce
In a separate bowl, whisk together the cream of mushroom soup and milk until smooth. Stir in 1 cup of shredded cheddar cheese and all of the Parmesan cheese.
Step 3: Assemble and Bake the Casserole
Add the sautéed zucchini and onion mixture to the cheese sauce bowl and mix everything well. Pour into a lightly greased 9×13 inch baking dish. Top with the remaining 1/2 cup of shredded cheddar cheese and the panko breadcrumbs. Bake for 25-30 minutes, until the casserole is hot, bubbly, and the topping is golden.
📝 Final Note
To make this dish even heartier, you can stir in some cooked, shredded chicken or ham before baking. It’s a great way to use up leftovers!