If you are searching for a comforting, flavorful side that elevates humble vegetables into pure magic, this Baked Herb and Cheese Squash Casserole Recipe will quickly become your go-to. The tender yellow squash melds beautifully with a blend of sharp cheddar and Parmesan cheeses, while a buttery breadcrumb topping adds the perfect crunch. It is an inviting dish that celebrates simple ingredients with aromatic herbs and a creamy texture, perfect for family dinners or holiday gatherings alike.
Ingredients You’ll Need
Each ingredient in this casserole plays an essential role, whether bringing creaminess, zest, or a touch of rustic crispness. Together, they create a harmony of flavors and textures that make this dish so satisfying and memorable.
- Yellow squash (4 cups, thinly sliced): The star vegetable, providing a mild sweetness and tender bite.
- Small onion (1, finely chopped): Adds a subtle, savory base and balances the natural squash sweetness.
- Olive oil (1 tablespoon): Used for sautéing, it infuses the dish with rich, fruity undertones.
- Large eggs (2): Bind the casserole together and add a creamy, rich texture.
- Sour cream or Greek yogurt (½ cup): Provides tang and moisture, keeping the dish luscious and soft.
- Sharp cheddar cheese (1 cup, shredded): Brings bold, melty cheesiness that’s deeply satisfying.
- Parmesan cheese (½ cup, grated): Offers a salty, nutty depth to balance the cheddar’s richness.
- Dried thyme (½ teaspoon): Infuses earthy herbaceous notes that brighten the flavor profile.
- Garlic powder (½ teaspoon): Adds a gentle, aromatic punch without overpowering.
- Salt and black pepper (to taste): Essential seasonings that bring all the flavors together.
- Breadcrumbs (½ cup, panko or regular): Creates a crispy, golden topping that contrasts the creamy interior.
- Melted butter (1 tablespoon): Mixed with breadcrumbs to enhance richness and aid browning.
How to Make Baked Herb and Cheese Squash Casserole Recipe
Step 1: Prepare Your Ingredients
Preheat your oven to 375°F (190°C) and lightly grease a 9×9-inch baking dish. Thinly slice the yellow squash and finely chop the onion. This prep ensures even cooking and a delightful texture in every bite.
Step 2: Sauté Squash and Onion
Heat olive oil in a large skillet over medium heat. Add the squash and onion, cooking them for about 6 to 8 minutes until they’re softened and most of the moisture has evaporated. This step concentrates the flavors and prevents the casserole from becoming watery.
Step 3: Mix the Creamy Cheese Base
In a large bowl, whisk together the eggs along with sour cream, sharp cheddar, Parmesan cheese, thyme, garlic powder, salt, and black pepper. This mixture forms the rich, flavorful glue that holds the casserole together.
Step 4: Combine and Transfer to Baking Dish
Fold the sautéed squash and onion into the cheese and egg mixture until well combined. Pour everything into your prepared baking dish, spreading it out evenly for consistent baking.
Step 5: Add the Crunchy Breadcrumb Topping
In a small bowl, stir the breadcrumbs with melted butter until fully coated. Sprinkle this mixture generously over the squash blend, creating a crust that will turn perfectly golden in the oven.
Step 6: Bake to Perfection
Bake the casserole for 30 to 35 minutes, or until the top is beautifully browned and the center is set. Allow the dish to cool for about 5 minutes before serving so it can firm up and flavors can meld.
How to Serve Baked Herb and Cheese Squash Casserole Recipe
Garnishes
Sprinkling freshly chopped parsley or chives on top adds a pop of color and a fresh herbal note that complements the earthy herbs inside the casserole. For extra flair, a light dusting of freshly grated Parmesan right before serving can elevate its cheesiness beautifully.
Side Dishes
This casserole pairs wonderfully with a variety of sides. Serve alongside a crisp green salad with a lemon vinaigrette to cut through the richness, or with roasted chicken or turkey for a hearty, comforting meal perfect for cooler months.
Creative Ways to Present
For a festive touch, try baking the casserole in individual ramekins for single servings—perfect for dinner parties. Layered with thin slices of zucchini or a mix of yellow and green squash adds visual interest and a variety of textures to delight your guests.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The casserole holds its flavor remarkably well and can be enjoyed cold or reheated, making it great for meal prep or quick lunches.
Freezing
This dish freezes beautifully. After baking and cooling completely, cover it tightly with aluminum foil or transfer it to a freezer-safe container. It can be frozen for up to 2 months and thawed overnight in the fridge before reheating.
Reheating
To warm up, place the casserole in a 350°F (175°C) oven until heated through, which usually takes about 15 to 20 minutes. This method preserves the crispy breadcrumb topping far better than microwaving and keeps the casserole creamy and delicious.
FAQs
Can I use zucchini instead of yellow squash in this casserole?
Absolutely! Zucchini can be swapped in directly and offers a slightly different texture and flavor, making the casserole just as delightful. Mixing both zucchini and yellow squash also works wonderfully, adding extra color and variety.
Is this casserole gluten-free?
This recipe as written is not gluten-free due to the breadcrumbs. However, you can easily substitute gluten-free breadcrumbs to keep the crunchy topping without compromising taste or texture.
Can I make this casserole vegetarian-friendly?
Yes, this entire dish is naturally vegetarian as it contains no meat or animal products beyond dairy and eggs. It’s a great option for a hearty vegetarian side dish full of flavor and comfort.
What can I use instead of sour cream?
If you prefer, Greek yogurt is a fantastic substitute for sour cream in this recipe. It adds a similar tang and creaminess but with fewer calories and more protein, making it a wholesome alternative.
How do I ensure the casserole is not watery?
Cooking the squash and onion mixture until most of their moisture has evaporated is key. This step prevents excess liquid from pooling in the casserole, resulting in a perfectly creamy, not soggy, dish.
Final Thoughts
I sincerely hope you’ll give this Baked Herb and Cheese Squash Casserole Recipe a try soon. It’s a wonderfully flavorful way to enjoy summer squash, offering the right balance of cheesy richness and fresh herbs with a satisfying crunch. Whether it’s a weeknight dinner or a special occasion, this dish promises smiles all around the table.
Print
Baked Herb and Cheese Squash Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A comforting and cheesy baked squash casserole made with tender yellow squash, sharp cheddar, and Parmesan cheeses, seasoned with herbs and topped with a buttery breadcrumb crust. Perfect as a flavorful side dish for holidays, potlucks, or a simple family dinner.
Ingredients
Main Ingredients
- 4 cups yellow squash, thinly sliced (about 3 medium squash)
- 1 small onion, finely chopped
- 1 tablespoon olive oil
- 2 large eggs
- ½ cup sour cream or Greek yogurt
- 1 cup shredded sharp cheddar cheese
- ½ cup grated Parmesan cheese
- ½ teaspoon dried thyme
- ½ teaspoon garlic powder
- Salt and black pepper to taste
- ½ cup breadcrumbs (panko or regular)
- 1 tablespoon melted butter (for topping)
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and lightly grease a 9×9-inch baking dish to prevent sticking.
- Sauté Vegetables: In a large skillet, heat the olive oil over medium heat. Add the thinly sliced yellow squash and finely chopped onion. Cook for 6–8 minutes until the vegetables soften and most of their moisture evaporates. Remove from heat and let the mixture cool slightly.
- Mix Wet Ingredients and Cheese: In a large mixing bowl, whisk the eggs thoroughly. Then stir in the sour cream or Greek yogurt, shredded sharp cheddar, grated Parmesan, dried thyme, garlic powder, salt, and black pepper to combine well.
- Combine Squash Mixture: Fold the cooked squash and onion mixture into the bowl with the egg and cheese mixture until evenly incorporated.
- Assemble Casserole: Pour the combined mixture into the prepared baking dish, smoothing the top evenly with a spatula.
- Add Breadcrumb Topping: In a small bowl, mix the breadcrumbs with the melted butter until coated evenly. Sprinkle this buttery breadcrumb mixture evenly over the top of the casserole.
- Bake: Place the baking dish in the preheated oven and bake for 30–35 minutes, or until the top is golden brown and the casserole center is set.
- Cool and Serve: Remove the casserole from the oven and let it cool for 5 minutes before serving to allow it to set for easier slicing and serving.
Notes
- This casserole works beautifully as a side dish for holidays, family dinners, or potlucks.
- You can substitute yellow squash with zucchini or mix different types of summer squash for more color and texture variety.
- Using Greek yogurt instead of sour cream will add extra protein and a slightly tangy flavor.
- For a gluten-free option, substitute breadcrumbs with gluten-free breadcrumbs or crushed nuts.
