Squash Casserole

Wendy Pitts


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!

★★★★★ 8 votes
30 Min
45 Min

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
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

How to Make Squash Casserole


  • 1In a heavy skillet, melt butter. Add squash, zucchini and onion; cook until crisp tender. Pour squash into a casserole dish; set aside to cool.
  • 2To the slightly cooled squash, add Cheddar cheese, salt and pepper; stir.
  • 3Mix together milk, egg yolk and flour; whisk until well blended. Pour milk mixture over squash; stir. Sprinkle with additional Cheddar cheese if desired.
  • 4Bake at 375 degrees about 45 minutes until hot and bubbly throughout.

Printable Recipe Card

About Squash Casserole

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