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Squash Casserole

Squash Casserole

Serves: 12

Hands On Time: 

Total Time: 


3 tablespoons extra-virgin olive oil
10 small yellow squash, cut into large cubes
1 large Vidalia onion, thinly sliced
3 garlic cloves, minced
Kosher salt and freshly ground black pepper
8 ounces (1 1/2 cups) sharp cheddar cheese, cut into small cubes
1/2 cup panko bread crumbs
1/2 cup grated Parmesan cheese
3 tablespoons chopped fresh Italian parsley
3 tablespoons butter, cut into small pieces


Heat the oven to 350 degrees. Spray a 9-by-13-inch baking dish with cooking spray.

In a large skillet, heat the oil over medium heat. Add squash and onion and cook until until tender, about 15 to 20 minutes. Add garlic and cook for 1 minute. Drain off any excess liquid and and mash slightly. Transfer mixture to a baking pan and stir in grated cheddar. Season to taste with salt and black pepper.

In a bowl, combine bread crumbs, parmesan cheese and parsley. Sprinkle on top of casserole and dot with butter. Bake for 25 minutes or until top is bubbly and browned.

Photo: Ramona King


Per serving: 142 calories (percent of calories from fat, 61), 7 grams protein, 7 grams carbohydrates, 2 grams fiber, 10 grams fat (6 grams saturated), 29 milligrams cholesterol, 246 milligrams sodium.

About the recipe

This cheesy veggie casserole is a super side dish. Use a potato masher to squish the squash after cooking.

Recipe courtesy of The Lovett School.

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