If you are looking for easy comfort food recipes, you are in the right place. I know how much we all appreciate simple meals that still taste amazing, especially when busy weeknights roll around. Squash casseroles are fantastic for this, offering warmth and hearty flavors without too much fuss.
Today, I’m excited to share two wonderful casserole options that use fresh zucchini and yellow squash. These recipes create comforting, creamy dishes that are sure to be a hit with your family. Let’s make something delicious!
Jump to Recipe:
Easy Cheesy Zucchini Squash Casserole Recipe
This cheesy zucchini squash casserole brings together fresh garden zucchini and creamy cheese for a truly comforting meal. It’s simple to make and perfect as a side dish or a light main course for any day.
Key Ingredients & Tips for Zucchini Casserole
- Manage Water: Zucchini holds a lot of water. After slicing, lightly salt it and let it sit for 10 minutes, then pat it very dry. This helps prevent a watery casserole.
- Cheese Choices: A mix of sharp cheddar for tang and a milder cheese like Monterey Jack or mozzarella for meltiness works wonderfully here.
- Topping Ideas: For a nice crunch, mix breadcrumbs with a little melted butter and Parmesan cheese before sprinkling over the top.
What You Need for Zucchini Casserole
- 2 medium zucchini, sliced
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 (10.5 oz) can cream of mushroom soup
- 1/2 cup milk
- 1/4 cup chopped onion
- 1 clove garlic, minced
- 1/2 cup breadcrumbs
- 2 tbsp melted butter
- Salt and pepper to taste
⏱️ Time: 45 Minutes🍽️ Yields: 6 Servings
How to Make Zucchini Squash Casserole
Step 1: Prepare Zucchini
Preheat your oven to 375°F (190°C). Wash and slice your zucchini into thin rounds. Lightly salt the zucchini slices and let them sit on a paper towel for about 10 minutes to draw out excess water. Gently pat them dry before moving on.
Step 2: Mix Ingredients
In a large bowl, combine the dried zucchini slices with the shredded cheddar cheese, grated Parmesan cheese, cream of mushroom soup, milk, chopped onion, and minced garlic. Stir everything gently until it is well combined. Season with salt and pepper to your preference.
Step 3: Bake the Casserole
Pour the zucchini mixture evenly into a lightly greased 9×13 inch baking dish. In a small bowl, mix the breadcrumbs with melted butter, then sprinkle this topping over the casserole. Bake for 30-35 minutes, or until the casserole is bubbly and the topping is golden brown. Let it rest for a few minutes before serving.
📝 Final Note
This casserole is great for meal prep! You can assemble it a day ahead and store it in the fridge. Just add 5-10 minutes to the baking time.
Easy Creamy Yellow Squash Casserole Recipe
This creamy yellow squash casserole is a family favorite for good reason. It’s wonderfully smooth and packed with fresh vegetable goodness, making it a delightful addition to any meal.
Key Ingredients & Tips for Yellow Squash Casserole
- Pre-Cook Squash Gently: Lightly steaming or boiling the yellow squash until just tender helps keep its vibrant color and prevents the casserole from becoming mushy. Always drain well.
- Creamy Base: Using sour cream and a touch of mayonnaise creates a rich and smooth base that holds the casserole together beautifully.
- Crunchy Topping: Crushed butter crackers mixed with a little melted butter make for a fantastic, crispy topping. Panko breadcrumbs are another great choice.
What You Need for Yellow Squash Casserole
- 2 lbs yellow squash, sliced
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 cup shredded cheddar cheese
- 1/4 cup chopped onion
- 2 large eggs, lightly beaten
- 1 cup crushed butter crackers
- 3 tbsp melted butter
- Salt and pepper to taste
⏱️ Time: 50 Minutes🍽️ Yields: 8 Servings
How to Make Creamy Yellow Squash Casserole
Step 1: Cook Yellow Squash
Preheat your oven to 350°F (175°C). Wash and slice your yellow squash. Lightly steam or boil the squash until it’s just tender, about 5-7 minutes. It should not be overly soft. Drain the cooked squash very well in a colander, pressing gently to remove excess water.
Step 2: Combine and Season
In a large bowl, gently mash the well-drained squash with a fork. Add the sour cream, mayonnaise, shredded cheddar cheese, chopped onion, and lightly beaten eggs. Season generously with salt and pepper. Mix everything together until it’s evenly combined.
Step 3: Bake Until Golden
Transfer the squash mixture to a lightly greased 9×13 inch baking dish. In a small bowl, combine the crushed butter crackers with 3 tablespoons of melted butter. Sprinkle this topping evenly over the casserole. Bake for 35-40 minutes, or until the casserole is set and the topping is golden and crisp.
📝 Final Note
For a richer casserole, you can add a half-cup of cooked, crumbled bacon or diced ham to the squash mixture before baking. It adds a nice smoky flavor!
