Cheesy Squash Casserole (no Ritz)

5.0 from 1 vote

Today, I’m sharing one of my family’s go-to comfort foods – Cheesy Squash Casserole. It’s like a big hug in a dish, where yellow squash gets all cozy with ooey-gooey cheese under a crunchy, golden topping.

This casserole is a sneaky way to get those veggies in without anyone complaining, trust me, my kids ask for seconds! Perfect for those busy weeknights or when you need something heartwarming for the weekend. Let’s dive into this cheesy, squashy goodness together!

Ingredients for Cheesy Squash Casserole

• 2-3 zucchini, sliced – I shoot for around 3 lbs of zucchini and squash combined! So about 1.5 lb each, but it depends on the size of your squash!
• 2-3 yellow squash, sliced
• 1 cup onion, diced
• 1.5 cup shredded cheddar cheese, divided
• 1/2 cup cream cheese
• 1/2 cup all-purpose flour
• 1 tsp baking powder
• 3/4 cup butter
• 2 large eggs – if your eggs are on the small side, go ahead and add a third!
• 1 tbsp sugar
• 2 tsp salt
• 2 tsp paprika
• 1 tsp thyme
• 1 tsp rubbed sage
• 2 tsp garlic powder
• 3 cups stuffing bread cubes – I like to use a 1-2 day old loaf of sourdough, but you can find stuffing bread at the store! I look for one that is minimally seasoned and processed.
• 1/2 cup panko bread crumbs

How to Make Cheesy Squash Casserole

In a dutch oven or large pot, bring 3-4 quarts of water to boil. Boil the sliced squash and zucchini for 15 minutes or until the slices appear soft and slightly translucent, but still retain their shape.

While the squash boils, sauté the onion in a little butter or olive oil in a small pan.

Preheat the oven to 350 degrees F and grease a 9×13 casserole dish.

Once the squash are ready, drain the liquid. Stir in the cooked onions, cream cheese, butter, eggs, sugar, seasonings and 1 cup of the shredded cheese. Combine until the butter is fully melted. Add in the bread cubes and mix until evenly distributed.

Transfer the mix to the prepared casserole dish. Top with 1/2 cup of bread crumbs and 1/2 cup shredded cheese.

Bake for 30 minutes or until the topping is slightly browned and the cheese is melted.

Tips & Tricks

• Choose the Right Squash: Yellow squash or zucchini work best for this casserole. Look for young, small to medium-sized squashes as they are less watery and have fewer seeds. If using larger squash, scoop out the seeds before slicing.
• Sweat the Squash: To avoid a watery casserole, after slicing your squash, sprinkle it with salt and let it sit for about 10-15 minutes. This draws out excess moisture. Rinse, pat dry, then proceed with your recipe.
• Layer Your Ingredients: For even distribution of cheese and flavor, layer your squash, cheese, and other ingredients rather than mixing them all together. This helps maintain distinct layers with a good cheese pull.
• Breading for Texture: Add a layer of breadcrumbs or crushed crackers on top before baking for a crunchy contrast to the creamy casserole. Mix these with a bit of melted butter or olive oil for extra flavor and crispness.

Related Recipes

• Easy Green Bean Casserole
• Acorn Squash Stuffed with Wild Rice and Mushrooms
• Easy Baked Spaghetti Squash
• Ground Bison Lasagna
• Artisan Rosemary Sourdough Bread

5.0 from 1 vote