Easy Yellow Squash Casserole
Easy Yellow Squash Casserole is made without crackers and comes together quickly when you want to make a homemade Southern side dish. Whether you have a bounty of summer squash from the garden or you're planning your Thanksgiving dinner, this savory squash casserole recipe will be a family favorite.
Servings: 6 servings
Calories: 240kcal
Cost: 5
Equipment
Ingredients
- 1 pound fresh yellow squash (about 4 medium) (4 cups sliced)
- 1 medium onion, sliced
- 2 medium to large eggs (I usually call for large in recipes but in this recipe a little smaller eggs will work.)
- 1/2 cup whole milk or 2% milk or half and half
- 1 cup shredded Cheddar or Colby Jack cheese
- 1/2 teaspoon salt or garlic salt
- 1 cup fresh breadcrumbs, divided (or 2/3 cup dried breadcrumbs) (2 slices loaf bread, pulsed in blender or food processor)
- 2 tablespoons melted butter
Instructions
- Preheat oven to 350F degrees.
- Slice the squash about 1/4-inch thick circles. If some of the squash is large, cut those slices in half.
- Slice the onion into 1/4-inch circles, then in half crosswise and break them apart. Cut them even a little smaller, if you like.
- Place the squash and onion in a medium-size pot and add enough water to almost cover them. (You can also steam them with a steamer basket.) Cover and bring them up to a boil. Cook 5 minutes or just until they have softened slightly. They will continue to soften and cook when baked in the casserole.
- Drain well in a colander.
- Meanwhile, whisk the eggs in a medium-size bowl with a fork or whisk. Gradually stir in the milk, then cheese and salt.
- Stir in 2 tablespoons of the fresh or dry breadcrumbs. (This helps to slightly thicken the creamy "sauce".
- When cool enough to touch, pat the squash and onion dry with paper towels to remove the moisture. Then, add them to the egg mixture.
- Pour the squash mixture into an 8x8-inch baking dish or 1 1/2-quart casserole dish that has been greased with butter or coated with oil spray.
- Add melted butter to the remaining breadcrumbs. I usually use my fingers to gently mix in the butter. Lightly sprinkle the buttered breadcrumbs over the squash mixture.
- Bake for 30 to 35 minutes or until bubbly around the edges and the top is crispy and golden.
Notes
Why is squash casserole sometimes watery? Yes, squash casserole freezes well unbaked as well as after baking. It works best to hold out the topping until ready to bake, though.
Unbaked: Cover unbaked casserole with plastic wrap and aluminum foil and freeze up to 2 months. Thaw in refrigerator overnight and sprinkle with topping. Bake, uncovered, at 350F for 35 minutes or until bubbly around edges.
Baked: Let cool completely and follow freezing and thawing directions for unbaked. Bake, uncovered, for 25 minutes or just until thoroughly heated in the middle. Substitution:
Unbaked: Cover unbaked casserole with plastic wrap and aluminum foil and freeze up to 2 months. Thaw in refrigerator overnight and sprinkle with topping. Bake, uncovered, at 350F for 35 minutes or until bubbly around edges.
Baked: Let cool completely and follow freezing and thawing directions for unbaked. Bake, uncovered, for 25 minutes or just until thoroughly heated in the middle. Substitution:
- Crackers, chips and dried breadcrumbs- Crushed saltine crackers, buttery crackers like Ritz crackers, dried breadcrumbs and Panko breadcrumbs can be substituted for fresh breadcrumbs. Instead of 1 cup fresh breadcrumbs, use 2/3 cup of these options. Corn chips can also be crushed!
Nutrition
Serving: 1eighth | Calories: 240kcal