Learn how to make one of the best squash casserole recipes you have tried. This yellow casserole recipe is exactly what you need, made with yellow squash, caramelized onion, and the creamy richness of sour cream and cheese.
This easy yellow squash casserole recipe is a low-carb side dish made from layered sliced yellow zucchini and a creamy cheese sauce that comes together in under 40 minutes, and it’s also gluten-free and keto-friendly.
I love casserole recipes because they combine a medley of ingredients into a comforting and satisfying one-dish meal, and our Squash Casserole is no exception. This dish combines tender, oven-roasted squash with creamy, cheesy goodness, resulting in a harmonious blend of flavors and textures that will have your taste buds dancing with delight.
Starting from zucchini casserole, taco casserole, and tuna casserole to breakfast casserole, each one has its own unique charm, just like this healthy squash casserole recipe that stands out with its savory embrace of roasted zucchini and creamy goodness.
Why Are You Going To Love This Quick Squash Casserole
- The best way to use up those summer zucchini
- It’s super cheesy and delicious
- Easy to make with basic ingredients
- Requires only 10 minutes of hands-on prep
- Completely gluten-free and grain-free
- Made from naturally low-carb ingredients
- It’s a versatile recipe. Feel free to pair this casserole with your favorite main dish.
Ingredients Needed
One of the best things about this recipe is that it uses ingredients you probably already have in your pantry(especially in the summer). Here is a list of everything you will need:
- Butter – I used unsalted butter, but you can also use salt; just make sure to reduce the amount of salt you are using.
- Yellow Squash – Use fresh yellow squash for the best results.
- Onion – Infuse the casserole with a rich, savory undertone but also provide a delightful contrast to the creamy elements.
- Salt and pepper – to taste. Used to enhance all the flavors of this squash casserole.
- Garlic Cloves – you can also use garlic powder for a milder garlic flavor.
- Heavy Cream – gives the sauce a creamy texture that perfectly completes all the ingredients and flavors of this dish.
- Mozzarella & Parmesan Cheese – Feel free to use your favorite type of cheese as well.
How To Make Squash Casserole
Although it seems quite complicated and impressive, you will be surprised that it is super easy to prepare. Here is everything you have to do:
Preheat The Oven
Preheat your oven to 350°F (175°C), and grease a baking dish with butter or olive oil.
Prepare the Squash
Remove the ends of the squash and slice it into 1/4-inch thick rounds using a sharp knife or a mandoline.
Sprinkle the squash slices with salt and place them on a few paper towels to remove as much moisture as possible.
Make the Sauce
Melt the butter in an oven-safe pan over medium heat. Then add the onions and garlic and cook for a few minutes until fragrant.
Stir in the heavy cream and simmer for approximately 2 minutes or until it thickens. Then, you can add the parmesan cheese and mix until well combined.
Assemble the Squash Casserole
Arrange the yellow squash slices in the baking dish and pour over the cheese sauce. Sprinkle shredded mozzarella cheese on top.
Bake the Casserole
Bake the casserole in the preheated oven for 25 minutes, until the squash is fork tender and the cheese is golden brown.
Tips and Variations
- Sprinkle salt over the squash slices and place them on a flat surface. Set aside for 30 minutes and pat dry using paper towels to remove as much moisture as possible.
- Feel free to use your favorite shredded cheese for this recipe.
- If the casserole looks too watery, reduce the oven temperature to 350°F and cook for 10 more minutes.
- Once baked, let the squash casserole rest for 5-10 minutes before serving. This will allow the cheese to set and make it easier to serve.
- Add some red chili flakes and the perfect spicy kick.
- Serve as a side dish for pan seared chicken or air fryer salmon or a main dish with a fresh spring salad.
Storing Ideas
- Fridge – Store any leftovers covered in the fridge for up to 4 days. When ready to enjoy, reheat at 350F or microwave until warm.
- Freezer – I don’t recommend freezing the leftovers because neither the squash nor the cream sauce thaw correctly, and the texture is unpleasant.
Serving Ideas
Feel free to serve this casserole with any of your favorite mains. My favorites include:
- Chicken Parmesan
- Air Fryer Whole Chicken
- Garlic Herb Butter Roasted Turkey Breast
- Baked Chicken Thighs
- Air Fryer Naked Chicken Tenders
- Grilled Chicken Kabobs
Frequently Asked Questions
Do I Need To Pre-Cook the Squash?
In this recipe, there’s no need to cook the squash beforehand. Instead, please place it in the pan uncooked, then cover it with the cheese sauce and bake it. In approximately 20-30 minutes, it’s ready to be served with your favorite mains.
Can I Use Different Types Of Squash For The Casserole?
Absolutely! While yellow squash is the traditional choice, you can experiment with other types of squash, like zucchini or pattypan squash, to create unique variations of the casserole.
More Casserole Recipes
- The Most Delicious Million Dollar Chicken Casserole Recipe
- Tuna Casserole
- Best Zucchini Casserole – Super Creamy and Cheesy
- Jalapeno Popper Chicken Casserole
Squash Casserole
Description
Ingredients
- 2-3 medium yellow squash sliced into 1/4 inch slices and cut in half circles
- 3 tbsp butter unsalted
- 1 medium onion sliced
- 3 garlic cloves minced
- 1 cup heavy cream
- 1/2 cup low sodium beef broth or water
- 1 cup mozzarella cheese shredded
- ½ cup parmesan cheese grated
- ½ tsp salt or more to taste
- ½ tbsp pepper or more to taste
- 1 tsp paprika
Instructions
- Preheat your oven to 350°F (175°C), and grease an 8×8-inch baking dish with butter or olive oil.
- Remove the ends of the squash and slice them into 1/4-inch thick rounds using a sharp knife or mandoline, then cut each round in half to form half-circles.
- Melt the butter in an oven-safe pan over medium heat. Then add the onions and garlic and cook for 4-5 minutes until fragrant.
- Stir in the heavy cream, water, and let it simmer for approximately 2 minutes or until it starts to thicken.
- Add the Parmesan cheese, mixing until well combined and cheese is melted. Season the sauce with salt, pepper, and paprika, according to your taste.
- Arrange the yellow squash slices in the prepared baking dish.
- Pour the cheese sauce evenly over the squash. Sprinkle shredded mozzarella cheese on top.
- Bake the casserole in the preheated oven for 25 minutes, until the squash is fork tender and the cheese is golden brown. Once done, you may allow it to rest for a few minutes before serving.
Video
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
Made this on Palm Sunday. Very good..completely gone! Thank you:)