Squash Casserole
A comforting and delicious squash casserole made with fresh squash, a creamy base, and topped with a crispy breadcrumb layer. Perfect as a side dish or a light meal.
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Ingredients
Yields 4 servings
- (2) medium yellow squash, sliced
- (2) medium zucchini, sliced
- (1) medium onion, chopped
- (2 cloves) garlic, minced
- (1 cup) shredded cheddar cheese
- (1 cup) sour cream
- (1/2 cups) mayonnaise
- (1 teaspoon) salt
- (1/2 teaspoons) black pepper
- (1/2 teaspoons) paprika
- (1 cup) breadcrumbs
- (2 tablespoons) olive oil
- (1/4 cups) grated Parmesan cheese
Instructions
- 1
Preheat the oven to 350°F (175 °C).
- 2
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 medium onion, chopped, and sauté for about 3 minutes until softened.
- 3
Add 2 cloves of minced garlic and sauté for an additional minute until fragrant.
- 4
Stir in 2 medium yellow squash, sliced, and 2 medium zucchini, sliced. Cook for about 5-7 minutes until the squash is tender. Remove from heat and set aside. Add 1 teaspoon salt, 2/4 teaspoon black pepper, and 2/4 teaspoon paprika.
- 5
In a large bowl, combine 1 cup of sour cream, 1/2 cup of mayonnaise, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of paprika. Mix well.
- 6
Add the sautéed squash mixture to the bowl and stir in 1 cup of shredded cheddar cheese until well combined.
- 7
Transfer the mixture into a greased 9x13 inch baking dish, spreading it evenly.
- 8
In a separate bowl, mix 1 cup of breadcrumbs with 1/4 cup of grated Parmesan cheese. Sprinkle this mixture evenly over the squash mixture in the baking dish.
- 9
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the casserole is bubbly.
- 10
Remove from the oven and let it cool for a few minutes before serving.
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