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Creamy Squash Casserole Recipe with Crispy Cheesy Topping

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A comforting and creamy squash casserole topped with a crispy, cheesy crust. Perfect for busy weeknights or holiday side dishes, this recipe balances creamy indulgence with the natural sweetness of squash.

Ingredients

Scale
  • 4 medium yellow squash, thinly sliced (about ¼-inch thickness)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups milk (whole or 2%; almond milk for dairy-free option)
  • 4 ounces cream cheese, softened
  • 1 cup shredded sharp cheddar cheese
  • ½ cup grated Parmesan cheese
  • ½ cup panko breadcrumbs
  • Salt and pepper to taste
  • 1 tablespoon fresh parsley or thyme, chopped (optional)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Wash and thinly slice 4 medium yellow squashes to about ¼-inch thickness. Set aside.
  3. Melt 3 tablespoons of unsalted butter in a skillet over medium heat. Add 1 finely chopped small onion and cook until soft and translucent, about 5 minutes. Add 2 minced garlic cloves and cook for another minute until fragrant.
  4. Sprinkle 3 tablespoons all-purpose flour over the butter and onion mixture. Whisk constantly for 1-2 minutes to cook out the raw flour taste and form a roux.
  5. Slowly pour in 2 cups of milk, whisking continuously to avoid lumps. Cook until the sauce thickens, about 5-7 minutes, stirring often.
  6. Stir in 4 ounces of softened cream cheese until fully melted and incorporated. Season with salt and pepper to taste. Add 1 tablespoon chopped fresh parsley or thyme if desired.
  7. In a large bowl, gently toss the sliced squash with the creamy sauce, ensuring each piece is well coated.
  8. Pour the squash mixture into a 9×13-inch casserole dish, spreading evenly.
  9. In a small bowl, mix 1 cup shredded sharp cheddar cheese, ½ cup grated Parmesan, and ½ cup panko breadcrumbs. Sprinkle evenly over the squash mixture.
  10. Bake uncovered for 25-30 minutes until the topping is golden brown and crispy and the squash is tender when pierced with a fork.
  11. Let the casserole rest for about 5 minutes before serving.

Notes

If the sauce is too thick before mixing with squash, add a splash more milk. If too thin, cook it a little longer. Tent with foil if the topping browns too fast. Use a sharp knife or mandoline for even squash slices. For gluten-free, substitute flour and breadcrumbs with gluten-free versions. For dairy-free, use olive oil, plant-based cream cheese, plant milk, and vegan cheese or nutritional yeast.

Nutrition

Keywords: squash casserole, creamy squash casserole, cheesy casserole, baked squash, comfort food, easy side dish, holiday side, vegetarian casserole

Find it online: https://yumnode.com/creamy-squash-casserole-recipe-with-crispy-cheesy-topping-easy-and-perfect/