Name: Cheesy Squash Casserole
Prep time: 12 min
Cook time: 33 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 3 lbs of yellow squash (about 8 cups); 3 tbsp salted butter; 1/2 cup diced red onion; 3 cloves of garlic; 1/4 cup of flour; 2 cups of whole milk; 2 cups of full fat mozzarella; 1 tsp sea salt (plus more for drawing the moisture from the squash); cracked black pepper

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This Cheesy Squash Casserole is made with sliced squash in a creamy white sauce with cheese baked on top.

cheesy squash casserole slice on a plate

We are in the midst of summer and that means the squash plants are giving off their bounty full throttle. Squash plants are so abundant that there tend to be stacks of them on my countertops throughout the summer months. While we try our best to find recipes that will incorporate them. All the while trying not to tire of eating them. Now I grow all kinds of different varieties and love to grow them.

They are some of the easiest veggies to grow in your summer garden. Yet at the same time so versatile. This is why they are top on my list of veggies to grow each year. But even with all the recipes I know, I find you just can’t have enough ways to use them in your kitchen. Especially when you grow them as I do.

This Cheesy Squash Casserole is a delicious way to use up a good amount of squash that might be sitting on your counter now. It pairs perfectly with sliced steak or even alone with a side salad.

The cheesy topping makes this dish completely over the top and the garlic white sauce is creamy yet simple to make. I love using my yellow squash best for this recipe. But it also works well with zucchini too.

Why I Love This Casserole

I love making this Cheesy Squash Casserole as it uses simple ingredients I keep on hand most of the time as staples. This casserole comes together pretty quickly and I love that I get to use up a substantial amount of the squash that comes in from the garden. This Cheesy Squash Casserole works wonderfully as a veggie side. However, it is hearty enough to serve as a main dish for those vegetarian-style meals we can make on the fly.

I mean seriously, how many times do we forget to take the meat out of the freezer for dinner.

What You Will Need To Make It

3 lbs or about 8 cups of sliced yellow squash

3 garlic cloves

1/4 cup flour

1/2 cup diced red onion

2 cups whole milk mozzerella

3 tbsp salted butter

2 cup whole milk

1 tsp sea salt

cracked black pepper

Directions

Slice the squash into circles if using scallop style or length-wise if using a straight neck. Sprinkle a pinch of salt across them and allow them to sit at room temperature for 10-15 minutes. This will draw the excess moisture out of the squash and is an optional step to ensure the casserole is not watery.

When done, dab the excess moisture and salt from the squash with a paper towel. Then slice into thin strips (as shown). Add them to a large mixing bowl and set them aside.

Cut onion into small diced pieces. In a sauce, pot melt the butter and begin sautéing the red onions. For about 2 minutes. Mince the garlic cloves and add to the pot. Allow them to cook but be careful not to burn the garlic. Add the flour to the pan and mix it around to incorporate.

making a rue with milk for cheesy squash casserole

Pour one cup of the milk in and stir consistently until the milk thickens. Then slowly add the rest of the milk in and allow it to simmer until completely creamy and thick. Add 1 tsp of sea salt and the cracked black pepper to the cream sauce. Turn off the heat.

Pour the cream sauce into the bowl of squash and mix well. Pour the mixture into a sprayed baking dish and top with the two cups of cheese.

Top with foil and bake for 25 minutes at 350℉.

Then uncover the dish and turn on the broiler for about 5-8 minutes or until the cheese is bubbling and golden.

Tips

In the directions, you might have noticed the first step of salting the squash slices in order to draw out the water in the squash beforehand. I do this when I have time to and I find that it prevents the warm casserole from having too much water in the sauce after its baked. I have done both ways for making this casserole. Sometimes I just don’t have the time to do the added step.

I can honestly say, it doesn’t make a big difference in the taste. But rather the consistency of the sauce. Either way, you go on making this Cheesy Squash Casserole, I am sure it will be enjoyed.

FAQ

Can I use other types of squash for this?

You can use any type of squash with the consistency of summer squash. Zucchini, Long Neck, Scallop Style work best I find.

Can I use 2% milk for this recipe?

You can. I prefer using whole milk as it has a bit more fat consistency to it. But I have also used 2% which worked out well. I find using 2% for this cream sauce, I have to make sure to pour the milk in slower in order to keep it that thick rich consistency I am going for in a cream sauce. If you pour it all in at the same time I have noticed it won’t thicken up as well. Pour one cup at a time, allow it to thicken and then slowly pour the remaining milk in allowing it to thicken as you do.

What size baking dish?

I use an 8 x 12 baking dish that works perfectly for this amount of squash.

If you try this recipe and love it, I would love it if you would come back and give it 5 stars!

Yield: 8 servings