Squash Casserole Recipe

Last week when I went grocery shopping I saw Kroger had a display of crook neck yellow squash. In my neck of the woods fresh yellow squash in the winter is unheard of. The squash were small, but they had a nice color and they were firm. I couldn't resist purchasing 2 pounds.

If you told me I could only have one side dish for the rest of my life, I wouldn't hesitate to request nothing but Squash Casserole. Whenever I make this dish {Mr.} Adam recognizes the aroma and make a face of pure bliss. This is a very simple recipe that is delicious to the point of addiction. It combines absolute comfort food, (think a mix of mac and cheese and scalloped potatoes- but without the pasta!) and the flavor is as close to a taste of summer as you can get on a snowy night in Ohio.

You will need:
2 pounds of yellow squash, cut into 1/2" slices
1 medium scallion cut finely (you can use a yellow onion if you don't have a scallion)
1/2 tablespoon of salt
1 1/2 cups of bread crumbs or buttery cracker crumbs
1 cup of heavy cream
2 cups of sharp cheddar cheese, shredded
3 large eggs, beaten
1 teaspoon black pepper

Spray an 11x14 casserole dish with no stick cooking spray.

Preheat your oven to 350 degrees.

Place squash and scallion in a medium sauce pan. Cover it with water and bring to a boil. Reduce heat, then allow the squash to simmer for about 20 minutes. Drain the squash. Place the cooked squash in the casserole dish. Using a spoon, smash the squash up a little.

Beat the eggs with salt, pepper, heavy cream and 1 cup of the bread or cracker crumbs. (Reserve the other half cup for the topping.) Pour this over the squash.

Sprinkle 1 1/2 cups of cheese over the squash, eggs and cream.

Top with the remaining bread/cracker crumbs. Sprinkle the remaining cheese on top of this. Cover it with foil and bake for about 30 minutes, or until set. Remove the foil and bake uncovered for about 8 minutes.

Allow this casserole to sit for about 10 minutes before serving.

I serve my Squash Casserole as the main attraction for my husband whenever I make it. This time I paired it with a lightly breaded boneless pork chop and Brussels Sprouts with butter. It was definitely not the healthiest meal with all of the cream, cheese and butter, but it was without a doubt the most delicious thing that I have had in months.

How do you prepare squash?


  1. This comment has been removed by a blog administrator.

    1. I am so sorry Miz Helen, I was replying to your comment and hit delete :(
      I wanted to say, I am starting my squash indoors next week. I hope to be able to make this many times this summer.

  2. This looks really yummy! I bet I could trick my kids into thinking it was eggs or potatoes, too! Stopping over from Tip Me Tuesday!

  3. Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Hope you have a great weekend and enjoy your new Red Plate!
    Miz Helen

  4. MMMM, MMMMM! Yellow squash is my favorite vegetable in the world! This looks soooo good! Thanks for sharing...saw it on Full Plate Thursday at Miz Helen's.

  5. Yum! I'm anticipating another summer with a garden full of yellow squash. This recipe will be a great way to use some of them up. Looks good! Thanks for sharing. :)

  6. That sounds delicious. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again this weekend!


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