Fabulous Yellow Squash Casserole Recipe

There's just something about yellow squash that is oh-so-amazing, despite the humble origins of this vine-grown fruit. Not only does it taste really good, but the thin yellow skin also make them very aesthetically pleasing. This means that yellow squash can help make a great dish that will really wow a crowd. 

Now, when most people think of casseroles, they think of Thanksgiving. And this casserole recipe would be certainly suited to the occasion, but why stop there? This fabulous yellow squash casserole is also great for a summer side dish, a cookout, a hearty family dinner, and pretty much any other occasion where you're feeding a crowd. Another major plus is that it requires just 5 minutes of prep time and only a handful of ingredients.

Recipe developer Angela Latimer of Bake it With Love is the brains behind this scrumptious side dish that screams nostalgia for her and many others. "Yellow squash is one of my 'things' that I truly love to eat. My Grandma always grew a big tangle of yellow squash in her yard so it's a bit of a childhood memory thing for me," she shares. We love a dish with deep roots that brings the family back together! Here's how to get started with your own culinary memories, courtesy of this yellow squash casserole.

The first thing you need to do for this simple dish is round up everything needed to make it, of course, though chances are good that you already have some of the items already waiting in your home kitchen. The main ingredient here is, naturally, yellow squash, sometimes also referred to as summer squash. You will need either 6 small squash or 4 medium-sized ones based on what you can find at the grocery store. In addition, add sour cream, large eggs (at room temperature), and dried minced onion to your grocery list. 

Next, the recipe calls for a few spices, including fresh thyme, salt, and black pepper. These three things will add some serious flavor to your finished casserole. Cheddar cheese is the last thing that you will need for the casserole itself.

As far as the topping goes, it's as simple as can be. All you need to get is panko breadcrumbs for a bit of crunch, in addition to butter and garlic salt. Last but not least are two optional items that you can also mix into the crunchy breadcrumb topping in a few steps: Parmesan cheese and fresh chopped parsley.

Preheat your oven to 350 F. Lightly grease or spray a 2-quart casserole dish or 9x13-inch baking pan with non-stick cooking spray.

Wash and thinly slice the yellow squash. Place the slices into a large mixing bowl.

In a medium mixing bowl, combine the sour cream, eggs, fresh thyme, salt, and pepper.

Fold in the grated cheddar cheese.

Pour mixture over the sliced yellow squash. Mix to combine.

Transfer the squash and cheese mixture into the prepared baking dish.

In a small bowl, combine panko breadcrumbs with the melted butter and garlic salt, plus Parmesan and fresh parsley if desired.

Sprinkle the topping mixture over the squash in your baking dish, then transfer to the center of the middle rack in your preheated oven.

Bake for 30-35 minutes or until the cheese is melted and starting to bubble and the topping is lightly golden brown in color. Remove from the oven and serve immediately.

Squash casserole is a great potluck dish because it works well as as an accompanying side to just about any protein. Latimer's personal favorite pairings for this casserole are roasted chicken and turkey, which of course means that this dish is especially appropriate for Thanksgiving and holiday meals. That said, it'll feel just as at home next to some barbecue pork or brisket at a picnic, spiral-cut glazed ham, or an over-the-top steakhouse-style dinner.

Because of the crispy topping on this casserole, it's best to enjoy it while it's still hot from the oven. That said, if you have leftovers, they'll keep for a few days in the fridge. You can transfer any remaining casserole to container and microwave it to reheat, but for optimal results, just keep it in the casserole dish and cover it with foil before storing in the refrigerator. When you're ready to reheat it, throw the dish, still covered, in a 350 F oven until it's warmed through. Then remove the foil and broil it for a few minutes until the topping is crispy once again.

One of the most common problems people run into when making squash casserole is ending up with a dish that's overly watery. No one likes a soggy casserole, right? If this happens to you, the issue likely has to do with the star ingredient: the squash itself. Fortunately, there are some ways to prevent this.

When working with squash, it's important to consider seasonality. You have summer squash (such as the yellow squash used here and green zucchini) and winter squash (the kind with a tougher skin, like butternut or acorn squash). The former is going to be in its prime in the warmer months, so you're bound to have better luck then. When shopping for summer squash, look for the smallest possible ones. Not only will the flavor be more concentrated and slightly sweeter, but there will also be less water content than in larger squash, meaning less water to make your squash casserole watery.

If you're making this in the winter, or your squash are pretty large, you could consider salting the sliced squash liberally and setting it in a colander. This will draw out some of the moisture; just wipe away the salt and the water droplets that form on the squash before proceeding.