Summer brings so much wonderful fresh produce, and there’s nothing quite like a simple casserole to use up those garden vegetables. Today, I’m excited to share two amazing recipes perfect for making the most of your yellow squash and zucchini: easy cheesy casseroles that bring comforting flavors to your table.
You’ll find these dishes come together quickly and are fantastic for family dinners or potlucks. I know you’ll enjoy how straightforward and delicious these squash recipes are to prepare!
Jump to Recipe:
Easy Cheesy Yellow Squash Casserole Recipe
This yellow squash casserole is a family favorite for good reason. It’s creamy, full of tender squash, and has that golden cheesy topping everyone loves.
Key Ingredients & Tips for Yellow Squash
- Squash Prep: Slicing the yellow squash thin ensures it cooks evenly and becomes wonderfully tender in the casserole.
- Cheese Choice: A good sharp cheddar provides a bold, comforting flavor that pairs perfectly with the mild squash.
- Creamy Texture: Using a little cream of chicken soup helps create a rich, smooth base without much fuss.
What You Need for Yellow Squash Casserole
- 3-4 medium yellow squash, sliced
- 1/2 cup chopped onion
- 1/4 cup butter, melted
- 1 (10.5 ounce) can cream of chicken soup
- 1/2 cup milk
- 1 cup shredded sharp cheddar cheese
- 1/2 cup crushed butter crackers (like Ritz)
- Salt and black pepper to taste
⏱️ Time: 50 minutes🍽️ Yields: 6 servings
How to Make Your Yellow Squash Casserole
Step 1: Cook the Squash
Preheat your oven to 375°F (190°C). Bring a pot of lightly salted water to a boil. Add the sliced yellow squash and cook for 5-7 minutes, until tender but still a little firm. Drain the squash well to remove excess water.
Step 2: Mix Your Base
In a large bowl, combine the cooked squash, chopped onion, melted butter, cream of chicken soup, milk, and about three-quarters of the shredded cheddar cheese. Season with salt and pepper to your liking. Mix everything gently until it’s well combined.
Step 3: Assemble and Top
Pour the squash mixture into a 9×13 inch baking dish. Sprinkle the remaining cheddar cheese over the top, then evenly scatter the crushed butter crackers.
Step 4: Bake Until Golden
Bake for 25-30 minutes, or until the casserole is bubbly and the cracker topping is golden brown. Let it cool for a few minutes before serving.
📝 Final Note on Yellow Squash
For best results, make sure to drain the cooked squash very well. Too much water will make your casserole watery.
Easy Cheesy Zucchini Squash Casserole Recipe
If you have zucchini growing in your garden or picked some up from the market, this casserole is for you. It’s a wonderful way to enjoy zucchini in a comforting and cheesy side dish or light meal.
Key Ingredients & Tips for Zucchini Casserole
- Remove Water: Zucchini holds a lot of water. Salting and draining it before cooking makes sure your casserole isn’t watery.
- Flavor Boost: Adding a touch of garlic powder or fresh minced garlic gives the zucchini a nice flavor kick.
- Crumb Topping: Using panko breadcrumbs mixed with Parmesan cheese creates a really crispy and flavorful top layer.
What You Need for Zucchini Casserole
- 3-4 medium zucchini, shredded or thinly sliced
- 1 small onion, finely chopped
- 2 tablespoons olive oil
- 1 (10.5 ounce) can cream of mushroom soup
- 1/2 cup sour cream
- 1 cup shredded Monterey Jack cheese
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- Salt, pepper, and garlic powder to taste
⏱️ Time: 55 minutes🍽️ Yields: 6-8 servings
How to Make Your Zucchini Casserole
Step 1: Prepare the Zucchini
Preheat your oven to 375°F (190°C). If slicing, cook zucchini as in the yellow squash recipe. If shredding, place shredded zucchini in a colander, sprinkle with a pinch of salt, and let it sit for 10-15 minutes. Squeeze out as much water as you can using your hands or a clean kitchen towel.
Step 2: Sauté and Mix
Heat olive oil in a skillet over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Stir in the drained zucchini, cream of mushroom soup, sour cream, and half of the Monterey Jack cheese. Add garlic powder, salt, and pepper to taste.
Step 3: Assemble the Casserole
Transfer the zucchini mixture to a greased 9×13 inch baking dish. In a small bowl, mix the panko breadcrumbs with the Parmesan cheese. Sprinkle this mixture, along with the remaining Monterey Jack cheese, evenly over the zucchini.
Step 4: Bake to Perfection
Bake for 30-35 minutes, or until the casserole is hot and bubbly, and the topping is beautifully golden and crisp. Let it stand for a few minutes before serving.
📝 Final Note on Zucchini
If you don’t have sour cream, plain Greek yogurt can be a good substitute for a similar creamy texture. Store leftovers in the fridge for up to 3 days.