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Yellow Squash Casserole
5 from 45 votes

Yellow Squash Casserole

This Yellow Squash Casserole blends tender boiled squash with a creamy mixture of sour cream, sharp cheddar, Parmesan, and herbs, topped with a crispy panko and Parmesan crumb crust. The sautéed onions and garlic add depth, providing a balance to the mild squash. It's a warm, savory side dish featuring soft, melted cheese and a golden crust that complements well-roasted or grilled mains in home-cooked meals.

Prep Time
25 mins
Cook Time
35 mins
Total Time
1 hr
Servings: 12
Course: Side Dish
Cuisine: American

Ingredients

  • 4 lbs. yellow squash (preferably small to medium), sliced into rounds about 1/3-inch thick
  • 1 cup sour cream
  • 1 large egg
  • 3/4 cup + 1/3 cup panko breadcrumb divided
  • 1 1/4 cups cheddar cheese shredded sharp
  • 1/2 cup parsley chopped
  • 2 Tbsp chives dried
  • 3 Tbsp butter divided
  • 1 medium yellow onion chopped
  • 2 garlic minced (2 tsp, cloves
  • 1 cup Parmesan Cheese divided, finely shredded
  • salt freshly ground
  • black pepper freshly ground

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees. Spray a 13 by 9-inch baking dish with non-stick cooking spray.
  2. Bring a large pot of water to a boil. Add squash and let boil just until nearly tender, about 5 - 6 minutes. Drain into a colander, set aside to drain well.
  3. While squash is boiling in a mixing bowl stir together sour cream, egg, 1/3 cup breadcrumbs, cheddar cheese, 1/2 cup parmesan cheese, parsley and chives. Set aside.
  4. Melt 1 Tbsp butter in a 12-inch saute pan or deep skillet over medium heat. Add onion and saute until slightly golden brown and tender, about 7 minutes. Add garlic and saute 1 minute longer. Remove from heat.
  5. Add squash and sour cream mixture to pan (with onions) and season with salt and pepper to taste. Toss mixture to evenly coat the pour into prepared baking dish and spread even. Cover with foil and bake in preheated oven 20 minutes.
  6. Melt remaining 2 Tbsp butter in a small mixing bowl. Add in 3/4 cup panko and 1/2 cup parmesan cheese and toss to evenly coat mixture. Remove casserole from oven after the 20 minutes and sprinkle mixture evenly over top.
  7. Move oven rack to upper third of the oven, return casserole to oven. Bake 10 minutes longer or until cheese has melted and casserole is heated through.
  8. Turn on broiler and broil just briefly to make topping golden brown, about 1 - 2 minutes (don't walk away from it, it will brown quickly!). Serve casserole warm garnished with a little chopped parsley if desired.

Notes

  • You can substitute zucchini instead of yellow squash to change the flavor slightly.
  • Try different cheese options like Romano for Parmesan or Gruyere instead of cheddar for a sharper taste.
  • Replacing panko breadcrumbs with crushed Ritz crackers (approximately 35 crackers) can create a softer topping without needing to broil.
  • Sour cream can be swapped for crème fraîche to add a tangier note to the casserole.
  • Adding extra cheese or sneaking in sliced tomato can enrich the dish and add moisture.