Cheesy Squash Casserole Recipe From Scratch
This delicious cheesy squash casserole is made with sliced summer squash in a creamy white sauce with cheese baked on top and made completely from scratch.
This time of year without fail, I can count on my zucchini patch to produce in my summer garden. With just one plant, I can have a counter top full of zucchini which just so happens to be currently my situation. This easy squash casserole is the perfect way to use them up and a good thing is that you can use any of your summer squash to make it.
At times, I will have a blend of yellow squash to use and other times, like tonight, I won’t. Either way it is a creamy casserole made with simple ingredients that works well as a main meal or a delicious side dish on your dinner table.
Cheesy Squash Casserole Is…
- A completely from scratch cheesy squash casserole recipe (no cream of mushroom soup or other canned soups).
- Made with any type of (summer) fresh squash you have on hand.
- A great summer vegetable recipe with a creamy sauce.
- The perfect side dish or main dish for a vegetarian meal in the summer months.
- One of my favorite things to use my excess summer squash for.
Ingredients
Squash- for this you can use a squash mixture of yellow summer squash, crookneck or zucchini squash or all one kind.
Garlic- use large garlic cloves.
Flour- all-purpose flour is used to help thicken the cream sauce.
Onion- I use sweet yellow onion but you can use white onion or red onion. Use what you have on hand.
Cheese- I like using whole milk mozzarella cheese but any white cheese will work fine.
Butter- use real butter, preferably salted.
Milk- to make sure the sauce is nice and creamy, I use whole milk or at the very least 2% milk.
Seasoning- I use sea salt and fresh cracked black pepper but standard table salt and pepper is fine too.
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. Set the squash slices aside.
Note: This will draw the excess moisture out of the squash and is an optional step to ensure the casserole is not watery.
When ready, dab the excess liquid and salt from the squash with a paper towel. Then slice into thin strips (as shown). Add them to a large bowl and set them aside.
Cut onion into small diced pieces. In a sauce pan melt the butter over medium heat and begin sautéing the onions until translucent. Mince the garlic cloves and add to the onions.
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.
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.
Bake for 30-35 minutes at 375℉ until the cheese is bubbling and golden brown.
Notes
- To avoid a watery casserole it is important to pat away the excess water from the squash with paper towels or a kitchen towel.
- To prepare your casserole dish, use a cooking spray or grease it with butter.
- You can use a large skillet if you do not have a casserole dish.
How To Store
Store leftover casserole in an airtight container kept in the fridge. Or you can cover the casserole dish with plastic wrap or aluminum foil and store it in the fridge.
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.
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Cheesy Squash Casserole From Scratch
Sliced squash baked in a white garlic sauce and topped with cheese.
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
Instructions
- 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. Set the squash slices aside.
- When ready, dab the excess liquid and salt from the squash with a paper towel. Then slice into thin strips (as shown).
- Add them to a large bowl and set them aside.
- Cut onion into small diced pieces.
- In a sauce pan melt the butter over medium heat and begin sautéing the onions until translucent.
- Mince the garlic cloves and add them to the onions.
- Allow them to cook but be careful not to burn the garlic.
- Add the flour to the pan and mix it around to incorporate.
- 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 over the bowl of squash and mix well.
- Pour the mixture into a prepared casserole dish and top with the two cups of cheese.
- Bake at 375℉ for 30-35 minutes until the cheese is bubbling and golden brown.
Notes
- To avoid a watery casserole it is important to pat away the excess water from the squash with paper towels or a kitchen towel.
- To prepare your casserole dish, use a cooking spray or grease it with butter.
- You can use a large skillet if you do not have a casserole dish.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 217Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 40mgSodium: 531mgCarbohydrates: 16gFiber: 3gSugar: 8gProtein: 10g
