Whenever I think of cozy family dinners or summer potlucks, this squash casserole always comes to mind.
It’s creamy, cheesy, and topped with the perfect golden breadcrumb crust—an old-fashioned favorite that never gets old.
It’s one of those feel-good comfort dishes that reminds me of Sunday suppers at grandma’s table.
Why I Love This Recipe
Classic Southern flavor with simple, wholesome ingredients
Perfect balance between creamy filling and crisp topping
A great way to use up fresh summer squash
Pairs beautifully with grilled meats or holiday spreads
Always a hit with both kids and adults
What You’ll Need (Ingredient Highlights)
Fresh yellow squash – Tender and sweet, it forms the heart of the dish
Onion – Adds a subtle savory layer
Eggs + milk – For a creamy, custard-like texture
Cheddar or Colby Jack cheese – Melts beautifully and adds rich flavor
Breadcrumbs – Fresh or dried, for the signature crunchy topping
Melted butter – Makes the topping irresistibly golden
Salt or garlic salt – Brings everything to life
Pro Tips Before You Start
Don’t overcook the squash on the stovetop—they’ll keep softening in the oven
Drain and pat dry the squash and onions well to prevent sogginess
Fresh breadcrumbs give a better texture, but dried work just fine
Colby Jack cheese gives a slightly milder taste than cheddar—pick your favorite
Use a well-greased dish for easy serving and cleanup
How to Make Squash Casserole
Step 1: Prep the Oven and Veggies
Preheat your oven to 350°F.
Slice the squash and onion into ¼-inch thick pieces.
Cut any large squash slices in half for easier bites.
Step 2: Soften the Squash
Place the squash and onion in a pot with enough water to nearly cover.
Bring to a boil and cook for about 5 minutes, just until slightly tender.
Drain in a colander and let cool slightly.
Step 3: Mix the Custard Base
In a bowl, whisk together the eggs.
Stir in the milk, cheese, salt, and a small portion of the breadcrumbs to help thicken the mixture.
Step 4: Combine with Vegetables
Pat the squash and onions dry with paper towels to remove extra moisture.
Gently fold them into the egg mixture.
Step 5: Assemble the Casserole
Transfer the mixture to a greased 8×8-inch or 1½-quart baking dish.
Mix the remaining breadcrumbs with melted butter and sprinkle over the top.
Step 6: Bake Until Golden
Bake for 30–35 minutes, until the top is golden and bubbly around the edges.
Let it sit for a few minutes before serving.
What to Serve It With
Roast chicken or pork chops
BBQ ribs or grilled sausage
Garden salad or green beans
Holiday mains like turkey or ham
Variations / Substitutions
Add crumbled bacon or ham for a heartier dish
Mix in zucchini with the yellow squash
Use sour cream or cream cheese for extra creaminess
Swap cheese types—try mozzarella or pepper jack
Use crushed Ritz crackers instead of breadcrumbs for a buttery crunch
Storage & Leftovers
Refrigerate leftovers in an airtight container for up to 4 days
Reheat in the oven at 350°F to crisp up the topping again
Freeze in individual portions for up to 2 months
Great to prep a day ahead and bake just before serving
FAQs
Can I use frozen squash instead of fresh?
Yes, but be sure to thaw and drain it well to avoid excess moisture.
Can I make this casserole ahead of time?
Absolutely! Prepare it fully, cover, and refrigerate. Bake just before serving.
What cheese works best?
Cheddar or Colby Jack are classic, but feel free to try Monterey Jack or even a blend.
Can I use non-dairy milk?
Yes, unsweetened almond or oat milk will work, but the texture may vary slightly.
How do I keep the casserole from being watery?
Be sure to drain and pat dry the cooked squash and onions before mixing them in.
Is this recipe gluten-free?
Use gluten-free breadcrumbs to make it fully gluten-free.
Can I double the recipe?
Yes, just use a larger baking dish and add extra time in the oven.
Final Thoughts
This squash casserole is more than just a side dish—it’s a celebration of summer vegetables and Southern hospitality.
With its creamy texture and crunchy topping, it brings warmth and nostalgia to any meal.
Trust me, once you try it, it’ll become a go-to comfort dish in your kitchen too.
