squash casserole

★★★★★ 8
a recipe by
Wendy Pitts
Harrisburg, NC

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 and now my husband and the whole family love it. Not recommended very often as it's quite rich. But it's excellent at Thanksgiving!

Blue Ribbon Recipe

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....

— The Test Kitchen @kitchencrew
★★★★★ 8
serves 10
prep time 30 Min
cook time 45 Min
method Bake

Ingredients For squash casserole

  • 1 stick
    salted or unsalted butter
  • 1 lb
    yellow squash, large dice
  • 1 lb
    zucchini, large dice
  • 1 md
    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
  • 1
    egg yolk
  • additional salt and pepper to taste
  • additional cheddar cheese topping

How To Make squash casserole

  • 1
    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.
  • 2
    To the slightly cooled squash, add Cheddar cheese, salt and pepper; stir.
  • 3
    Mix together milk, egg yolk and flour; whisk until well blended. Pour milk mixture over squash; stir. Sprinkle with additional Cheddar cheese if desired.
  • 4
    Bake at 375 degrees about 45 minutes until hot and bubbly throughout.