Go Back
- Garlic and Onions - 2 cloves garlic, minced - 1 cup onion, diced - Squash and Dairy Ingredients - 4 cups yellow squash, sliced - 1 cup shredded sharp cheddar cheese - ½ cup heavy cream - 2 large eggs - ½ cup grated Parmesan cheese - Seasonings and Toppings - 1 teaspoon salt - ½ teaspoon black pepper - 1 teaspoon dried thyme - 1 tablespoon olive oil - Fresh parsley, chopped (for garnish) Using fresh ingredients makes a big difference. I love the taste of garlic and onion. They add a strong base flavor to the dish. Yellow squash brings a nice color and texture. The sharp cheddar adds creaminess and a rich taste. Heavy cream makes it extra smooth and tasty. Eggs help hold everything together. Seasonings like salt and thyme enhance the flavor. I often use gluten-free breadcrumbs for a healthier twist. The Parmesan cheese on top gives a great crunchy layer. Garnishing with parsley makes the dish pretty and fresh. For the full recipe, check out the details above. Enjoy making this comforting dish! Start by washing your yellow squash. Slice it into thin rounds. Next, dice your onion into small pieces. Heat olive oil in a skillet over medium heat. Add the diced onion and minced garlic. Sauté this mix until the onion turns soft and fragrant. This takes about five minutes. Then, add the sliced squash to the skillet. Cook it for about ten to twelve minutes. Stir often until the squash becomes tender. This step makes the squash flavorful. In a large bowl, combine the squash and onion mix. Add the shredded cheddar cheese, breadcrumbs, heavy cream, and eggs. Sprinkle in the salt, black pepper, and dried thyme. Stir everything together until it blends well. It should look creamy and thick. This mixture holds all the great flavors of the dish. Pour the mix into a greased 9x13 inch baking dish. Spread it out evenly. Now it’s time to bake! Preheat your oven to 350°F (175°C). Before baking, sprinkle grated Parmesan cheese on top. This will create a nice crispy crust. Bake in the oven for 25 to 30 minutes. Look for a golden brown top and bubbly edges. Once done, take it out and let it cool for a few minutes. Garnish with fresh parsley for a lovely finish. Enjoy this comforting dish warm! For the full recipe, check the section above. To make your cheddar squash casserole even tastier, add fresh herbs. Fresh thyme, rosemary, or basil can boost the flavor. You can mix them in when you combine the ingredients. If you want a stronger taste, chop the herbs finely. Dried herbs also work if fresh ones aren't available. Just use a little less than you would of fresh herbs. The key to a great casserole is texture. You want it creamy, not runny. Make sure to cook the squash well. Sauté it until soft before mixing it in. This helps release extra water. Adding breadcrumbs also helps absorb moisture. For a crispy top, sprinkle extra cheese on top before baking. This gives you a golden, crunchy finish. Want to save time? Prep your ingredients ahead. You can slice the squash and onions the night before. Store them in the fridge to keep them fresh. Use a food processor to chop onions and garlic quickly. If you’re in a hurry, buy pre-shredded cheese and breadcrumbs. These little tricks can cut down on your prep time. For the full recipe, check out the detailed steps above. {{image_2}} You can change up the cheese in the casserole. Try using mozzarella, gouda, or even feta. Each cheese brings a new taste that can surprise your family. For a creamier dish, use a mix of cheeses. This adds depth and richness to the flavor. Want to make the casserole heartier? Add protein! You can include cooked chicken, turkey, or even crumbled sausage. This makes it a complete meal. Just mix the protein into the squash blend before baking. If you are vegetarian, try adding beans or lentils for extra protein. You can swap in seasonal veggies to change the dish. In fall, use pumpkin or butternut squash. In spring, add asparagus or spinach. Each option keeps the casserole fresh and exciting. Mixing in colorful vegetables also makes it more appealing on your table. To keep your cheddar squash casserole fresh, cool it to room temperature. Place leftovers in an airtight container. Store them in the fridge. They will stay good for about 3 to 5 days. Label the container with the date to track freshness. If you use gluten-free breadcrumbs, this dish stays tasty for longer. Reheat your casserole in the oven for the best results. Preheat the oven to 350°F (175°C). Place the casserole in an oven-safe dish. Cover it with foil to prevent it from drying out. Heat for about 15 to 20 minutes until warm. You can also use the microwave if you're short on time. Heat in 30-second intervals, stirring between each interval. If you want to save some for later, freezing works well. First, let your casserole cool completely. Cut it into portions to make it easier to thaw. Wrap each piece tightly in plastic wrap and then in foil. Store them in a freezer bag or container. It can last for up to 3 months in the freezer. To enjoy it later, thaw overnight in the fridge before reheating. This makes meal prep a breeze! For the complete cooking process, check the Full Recipe. You can use zucchini in place of yellow squash. Zucchini has a similar texture. It cooks well and adds a nice flavor. You can also mix in other veggies like bell peppers or mushrooms. This adds more color and taste. Just remember to adjust cooking time if needed. Yes, you can prepare this casserole ahead of time. Just follow the recipe and assemble it. Cover it with plastic wrap and keep it in the fridge for up to 24 hours. When you're ready, bake it straight from the fridge. You may need to add a few extra minutes to the baking time. The casserole is done when the top is golden brown and bubbly. You can check the center with a knife. If it comes out clean, it's ready. Let it cool for a few minutes before serving. This helps it set and makes it easier to slice. You can find the full recipe in the article to guide you through these steps. This blog post covered how to make a tasty casserole with squash, garlic, and cheese. We explored ingredients, step-by-step instructions, and useful tips. You learned how to enhance flavors and ensure the best texture. There are also many variations to keep your meals exciting. Lastly, I shared storage tips to save leftovers for later. Cooking is all about creativity and fun, so don't hesitate to experiment with your own twist! Enjoy your delicious meal and happy cooking!

Cheddar Squash Casserole

Delight in the comfort of Cheddar Squash Casserole, a savory dish bursting with flavor! This easy recipe combines yellow squash, sharp cheddar cheese, and a crispy topping to create a mouthwatering casserole that's perfect for any occasion. With simple ingredients and quick prep, you'll love serving this hearty dish.
Print Recipe Pin Recipe

Ingredients
  

4 cups yellow squash, sliced

1 cup onion, diced

2 cloves garlic, minced

1 cup shredded sharp cheddar cheese

1 cup breadcrumbs (can be gluten-free)

½ cup heavy cream

2 large eggs

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon dried thyme

1 tablespoon olive oil

½ cup grated Parmesan cheese

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with olive oil.

    In a large skillet, heat olive oil over medium heat. Add the diced onion and garlic, sautéing until softened and fragrant, about 5 minutes.

      Add the sliced yellow squash to the skillet. Cook for an additional 10-12 minutes, stirring occasionally until the squash is tender.

        In a large mixing bowl, combine the cooked squash mixture, shredded cheddar cheese, breadcrumbs, heavy cream, eggs, salt, pepper, and dried thyme. Stir until everything is well incorporated.

          Pour the mixture into the prepared baking dish and spread it evenly.

            Sprinkle the grated Parmesan cheese over the top for a crispy golden crust.

              Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbly.

                Remove from the oven and allow to cool for a few minutes before serving.

                  Garnish with fresh parsley before serving for a pop of color.

                    Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6-8