I love a good casserole, especially when it’s packed with fresh vegetables and lots of cheese. Today, I’m bringing you two wonderful squash casserole recipes that are perfect for a weeknight dinner or a special gathering. These comforting dishes are easy to make, and I know you will enjoy them.
Whether you prefer the classic Southern yellow squash casserole or a zucchini version, these cheesy options hit the spot. I’ve put together all the details you need to make them a success in your kitchen. Let’s get cooking!
Jump to Recipe:
Cheesy Southern Squash Casserole Recipe
This classic Southern squash casserole brings together tender yellow squash with a creamy, cheesy sauce and a crunchy topping. It’s a comforting dish that reminds me of home.
Key Ingredients & Tips for Squash Casserole
- Yellow Squash Choice: Choose firm, bright yellow squash. Slice them evenly so they cook at the same rate for the best texture.
- Sharp Cheddar: A strong cheddar cheese gives this casserole its best taste. I recommend grating it fresh for a smoother melt and stronger flavor.
- Cracker Topping: Crushed buttery crackers add a nice crunch. Mix them with a little melted butter before baking for a golden, crisp finish.
What You Need for Southern Squash Casserole
- 2 lbs yellow squash, sliced
- 1/2 cup chopped onion
- 1 cup shredded sharp cheddar cheese
- 1/2 cup mayonnaise
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup crushed buttery crackers
- 2 tbsp melted butter
- Salt and pepper to taste
⏱️ Time: 45 minutes🍽️ Yields: 6 servings
How to Make Southern Squash Casserole
Step 1: Prep the Squash and Oven
Preheat your oven to 375°F (190°C). Cook the sliced yellow squash and chopped onion in a pot of lightly salted water until tender, about 8-10 minutes. Make sure to drain them very well to avoid a watery casserole.
Step 2: Mix Ingredients and Assemble
In a large bowl, combine the drained squash and onion with the shredded cheddar cheese, mayonnaise, and cream of mushroom soup. Season this mixture with salt and pepper to your liking. Pour it evenly into a greased 9×13 inch baking dish.
Step 3: Add Topping and Bake
In a small bowl, mix the crushed buttery crackers with the melted butter until combined. Sprinkle this cracker topping evenly over the squash mixture in the baking dish. Bake for 25-30 minutes, or until the casserole is bubbly and the topping is golden brown.
📝 Final Note on Serving
Let the casserole sit for about 5-10 minutes after taking it out of the oven. This helps it set and makes serving much easier.
Cheesy Zucchini Squash Casserole Recipe
This zucchini squash casserole is a fresh take on a classic, using vibrant zucchini combined with rich cheeses for a satisfying meal. It’s a great way to use up garden zucchini.
Key Ingredients & Tips for Zucchini Casserole
- Zucchini Selection: Look for medium-sized zucchini. If they are very large, I suggest removing some of the seeds before slicing to prevent a watery casserole.
- Parmesan Cheese: Freshly grated Parmesan adds a salty, nutty depth to the cheese mixture. It truly makes a difference.
- Breadcrumb Mix: Using a mix of Panko and regular breadcrumbs can give a lovely texture to the topping, adding extra crispness.
What You Need for Cheesy Zucchini Casserole
- 3 medium zucchini, sliced
- 1/2 cup chopped bell pepper (any color)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 eggs, lightly beaten
- 1/4 cup milk
- 1/2 cup breadcrumbs
- 2 tbsp olive oil
- Salt, garlic powder, and oregano to taste
⏱️ Time: 50 minutes🍽️ Yields: 6-8 servings
How to Make Zucchini Casserole
Step 1: Prep Vegetables and Oven
Preheat your oven to 375°F (190°C). Heat olive oil in a large skillet over medium heat. Add the sliced zucchini and chopped bell pepper. Cook until they are tender-crisp, which should take about 5-7 minutes. Remove from heat and let them cool down a little.
Step 2: Combine and Assemble
In a large bowl, mix the cooled zucchini and bell pepper with shredded mozzarella, grated Parmesan, lightly beaten eggs, and milk. Season with salt, garlic powder, and oregano. Pour this mixture into a greased 9×13 inch baking dish. Sprinkle the breadcrumbs evenly over the top.
Step 3: Bake Until Golden
Bake the casserole in the preheated oven for 30-35 minutes, or until the casserole is set and the top is golden brown and crispy.
📝 Final Note on Zucchini Moisture
If your zucchini seems extra watery, you can lightly salt the slices and let them sit for about 15 minutes, then pat them dry with paper towels before cooking. This helps remove excess moisture.
