Wendy Pitts Recipe

Squash Casserole

By Wendy Pitts gorillacook

Recipe Rating:
 8 Ratings
Prep Time:
Cook Time:
Cooking Method:

Wendy's Story

I wasn't a squash fan until after I married and tried my mom-in-law's squash casserole. I've refined it a bit where now my husband and whole family loves it. Not recommended for very often as it's quite rich. But it's excellent at Thanksgiving!

Blue Ribbon Recipe

Notes from the Test Kitchen:
Squash dishes are so frequent at my table, that my husband has been known to occasionally protest. But not so with this delicious new find! He - like the Crew - LOVED this recipe. Perfectly tender and cheesy, even hubby could be found going back for seconds....


1 stick
salted or unsalted butter
Find more recipes at goboldwithbutter.com
1 lb
yellow squash, large dice
1 lb
zucchini, large dice
1 medium
onion, diced
moderate pinch of salt & pepper
1 1/2 c
sharp cheddar cheese, shredded
1 c
milk, 2% (whole can be used)
2 Tbsp
all purpose flour
egg yolk
additional salt and pepper to taste
additional cheddar cheese topping

Directions Step-By-Step

In a heavy skillet, melt butter. Add squash, zucchini and onion; cook until crisp tender. Pour squash into a casserole dish; set aside to cool.
To the slightly cooled squash, add Cheddar cheese, salt and pepper; stir.
Mix together milk, egg yolk and flour; whisk until well blended. Pour milk mixture over squash; stir. Sprinkle with additional Cheddar cheese if desired.
Bake at 375 degrees about 45 minutes until hot and bubbly throughout.

About this Recipe

Course/Dish: Vegetables, Side Casseroles
Main Ingredient: Vegetable
Regional Style: American
Collection: Festive Feasts
Hashtags: #squash, #zuchinni