Summer Squash Casserole

Summer Squash Casserole is a warm, comforting dish that celebrates the fresh flavors of the season. Made with tender yellow squash and zucchini, this casserole is layered with a creamy, cheesy sauce and topped with buttery breadcrumbs for a golden, crunchy finish.

It’s the perfect balance of savory richness and garden-fresh lightness, making it ideal for summer gatherings, potlucks, or a cozy family dinner.

The dish can be easily customized with herbs, spices, or extra vegetables, and pairs wonderfully with grilled meats or seafood. Whether served as a side or a vegetarian main, it’s a delicious way to enjoy summer’s bounty.

Summer squash casserole is a beloved Southern-style comfort dish that transforms fresh yellow squash into a creamy, cheesy, and crispy-topped bake. It’s a versatile recipe perfect for family dinners, potlucks, or as a hearty side for grilled meats.

The natural sweetness of squash pairs beautifully with savory cheese, buttery crackers, and a hint of seasoning.

While it’s often enjoyed in the warmer months when squash is plentiful, you can make it year-round with grocery store produce. The best part? It’s easy to prepare, budget-friendly, and can be customized to suit your taste.

Prep Time 20 mins

Cook Time 30 mins

Total Time 50 mins

Cooking Method: Baking

Cuisine: American

Courses: Appetizer

Difficulty: Intermediate

Cooking Temp: 175 C

Estimated Cost: 10.00

Calories: 210 kcal

Best Season: Summer

Description

Get ready for the quintessential taste of summer comfort food with this bright and creamy Summer Squash Casserole! It transforms a garden abundance of yellow squash and zucchini into a surprisingly decadent side dish.

Unlike heavy baked dishes, this version keeps the vegetables tender-crisp and vibrant, preventing them from becoming soggy.

The base features slices of fresh yellow squash and zucchini, gently sautéed to perfection. They're folded into a velvety sauce made from a blend of savory aromatics, a touch of creamy binder, and a handful of sharp, complimentary cheeses.

The crowning glory is a crispy, golden topping—often a mix of crushed butter crackers or seasoned breadcrumbs—that adds a necessary textural crunch. Baked until bubbly and deeply golden, this casserole is the ultimate way to enjoy the season's bounty.

It pairs perfectly with anything from backyard barbecue ribs to a simple roasted chicken, proving that a humble garden vegetable can be the star of the table. Enjoy this comforting, Southern-inspired classic!

Ingredients

6 cups yellow squash, sliced into thin rounds (about 4–5 medium squash)
1 small onion, finely chopped
2 tablespoons butter (plus more for greasing the dish)
1 cup shredded cheddar cheese (sharp for more flavor)
1/2 cup sour cream
2 large eggs, lightly beaten
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon paprika (optional, for a hint of warmth)
1 cup crushed buttery crackers (such as Ritz)
2 tablespoons melted butter (for topping)

Instructions

1
Prepare the Vegetables and OvenTo begin, activate your oven, bringing the temperature up to 375∘F (190∘ C). Prepare both the yellow summer squash and zucchini by discarding the tips and tails. Using a sharp knife, cut all the squash into precise, approximately 1/4-inch thick circular pieces. Once sliced, lightly season the vegetables and let them sit for 15 minutes; this crucial step helps expel excess water, ensuring your final casserole won't be runny. When the time is up, carefully dry the surface of the squash slices with absorbent paper before moving on.
2
Build the Creamy, Aromatic Base
Switch your attention to the stovetop. Select a spacious skillet and liquefy 2 tablespoons of unsalted butter over a steady, medium temperature.

Add your diced onion and garlic, allowing them to soften and become transparent (but not brown) over a five to seven minute period. Next, introduce 1/2 teaspoon of dried thyme and 1/4 teaspoon of black pepper.

Pour in 1 cup of heavy cream, stirring continuously as you bring the mixture to a slow, gentle simmer. Remove the skillet from the heat source and incorporate your cheeses to create the sauce.
3
Combine and Distribute the Filling
Take the blotted squash and gently fold it into the skillet, ensuring the creamy, seasoned sauce completely coats every vegetable round.

Once fully mixed, transfer the entire contents of the skillet into your buttered baking dish, smoothing the mixture so it forms an even layer from edge to edge.
4
Craft and Apply the Golden Crumb ToppingIn a smaller bowl, melt 4 tablespoons of unsalted butter. Pour this melted butter directly over your crushed cracker crumbs. Toss the mixture thoroughly and evenly until all the cracker pieces are moistened and glistening with the butter. Evenly scatter this buttered-crumb mixture over the top of the squash filling in the baking dish, creating a blanket that will bake into a crisp, golden crust.
5
Bake and Allow to RestPlace your dish into the preheated oven. Allow the casserole to cook for 25 to 30 minutes. The dish is finished when the topping exhibits a rich, deep golden-brown hue and the cheese sauce is vigorously bubbling around the edges. Once baked, take the casserole out of the oven and leave it to rest, untouched, for 10 minutes prior to serving. This resting period is essential for the cheese sauce to solidify, allowing you to serve neat, cohesive portions.

Nutrition Facts

Amount Per Serving
Calories 210kcal

% Daily Value *
Total Fat 13g20%
Saturated Fat 6g30%
Cholesterol 40mg14%
Sodium 480mg20%
Total Carbohydrate 18g6%
Dietary Fiber 2g8%
Sugars 5g
Protein 6g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Get ready to elevate a Southern favorite—the Summer Squash Casserole—from a simple side dish to a creamy, comforting star on your table. This unique guide offers essential cooking tips, creative serving and variation ideas, and practical storage advice to ensure your casserole is a success every time.

Pro-Tips for the Perfect Casserole

Achieving a stellar summer squash casserole requires paying attention to moisture and texture. Avoid the common pitfall of a watery, mushy result with these key cooking hacks:

The Squeeze is Key for Moisture Control: Summer squash, particularly yellow squash and zucchini, hold a remarkable amount of water. If you skip this step, your final casserole will be thin and soupy. After slicing or grating the squash, place it in a colander, toss it with a teaspoon of salt, and let it rest for at least 15 minutes. The salt will draw out the moisture. Then, here’s the trick: squeeze the squash vigorously—using a clean kitchen towel, cheesecloth, or even paper towels—until you've removed as much liquid as possible. This step alone guarantees a firm, creamy casserole.
Pre-Cook the Aromatics: Don't just toss raw onions and garlic into the mix. Sautéing them in a little butter or olive oil until they are soft and translucent (but not brown) mellows their sharp flavor and enhances their natural sweetness. This adds a crucial layer of deep, savory flavor to the dish.
Breadcrumb Placement Matters: For a perfectly crisp topping, the type of breadcrumb and when you add it is important. Use Panko breadcrumbs for superior crunchiness over standard ones. Instead of mixing them into the casserole filling, sprinkle the butter-tossed Panko breadcrumbs generously on top just before baking. For even more flavor, mix the Panko with melted butter and a few tablespoons of Parmesan cheese.
Binder Balance: The creamy texture comes from the binder—often a mix of cheese, eggs, and sour cream or cream of mushroom soup. For the freshest flavor, opt for a binder of eggs, sour cream (or Greek yogurt for a tangier, lighter option), and a quality, sharp cheese like extra-sharp cheddar or Gruyère. The eggs are essential for structure and setting the casserole.

Serving Tricks and Exciting Variations

A summer squash casserole is versatile, fitting in seamlessly at a holiday dinner or a weeknight meal.

Serving Tricks

Elevated Garnish: Don't just serve it plain. Finish the hot casserole with fresh, bright flavors. A sprinkle of freshly chopped dill, chives, or parsley provides a refreshing herbal contrast to the richness of the cheese. A light dusting of smoked paprika can also add visual appeal and a subtle smokiness.
The Perfect Pairing: This casserole is excellent as a side, but it’s hearty enough to be the main course for a vegetarian meal. As a side, it pairs beautifully with grilled or roasted meats like smoked brisket, oven-fried chicken, or pan-seared pork chops. The acidity from the squash cuts through the richness of the meat.

Creative Variations

The "Everything But The Sink" Casserole: Incorporate other summer vegetables. Add 1/2 cup of drained, frozen corn or 1/4 cup of finely diced, sautéed bell peppers. Ensure these additions are also well-drained to maintain the casserole's structure.
Spicy Kick: Stir in a pinch of cayenne pepper or red pepper flakes into the creamy binder before baking for a delightful warmth. Alternatively, fold in a small amount of finely chopped jalapeño.
Cheesy Upgrade: While cheddar is classic, experiment with other cheeses. Monterey Jack adds a mild melt, while smoked Gouda provides a deep, nutty flavor that is fantastic with the squash. For a sharper profile, try a mix of Parmesan and Provolone.
Protein Power-Up: Turn the casserole into a complete meal by mixing in cooked protein. 1/2 to 1 cup of diced ham, cooked crumbled bacon, or shredded rotisserie chicken can be folded into the squash and binder mixture before baking.

Storage and Make-Ahead Advice

Make-Ahead Strategy

You can save significant prep time by assembling the casserole a day in advance. Prepare the entire dish right up to the point of baking (Step 3). Cover the baking dish tightly with plastic wrap and store it in the refrigerator for up to 24 hours. Crucially, allow the casserole to sit at room temperature for 30 minutes before baking, then add about 5-10 minutes to the total baking time to ensure it cooks through evenly.

Storing Leftovers

Leftover summer squash casserole can be stored in an airtight container in the refrigerator for 3 to 4 days.

Reheating

The best way to reheat is in the oven. Preheat your oven to 350∘F (175∘C), place the leftover portion in an oven-safe dish, cover it loosely with foil to prevent the topping from burning, and bake for 15 to 20 minutes until it's heated through. Reheating in a microwave can cause the cheese and cream to separate, leading to a less appealing texture.

Conclusion

The summer squash casserole is much more than a simple side; it’s a versatile canvas for flavor.

By mastering the fundamental step of moisture removal and employing simple techniques like pre-cooking aromatics and using a crisp Panko topping, you can consistently achieve a creamy, golden-crusted dish that will become a treasured part of your recipe collection.

Embrace the variations—from adding smoky cheese to folding in chicken—to keep this perennial favorite fresh and exciting throughout the season. fresh and exciting throughout the season.

Keywords: summer squash, casserole, cheesy, baked, comfort food,