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Yellow Squash Casserole

Yellow Squash Casserole

Serves: 12

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Total Time: 


1/4 cup extra-virgin olive oil
4 large yellow squash, cut in half lengthwise and sliced in 1/4-inch pieces
2 large zucchini, cut in half lengthwise and sliced in 1/4-inch pieces
1 large yellow onion, sliced
2 cups heavy cream
4 cups panko bread crumbs
12 ounces grated cheddar cheese
1/2 tablespoon salt
1/4 teaspoon white pepper
1 sleeve butter crackers, such as Ritz, crushed (about 36)
1 cup fried onions (optional)


Heat the oven to 350 degrees. Butter a 9- by 13-inch baking dish.

In a very large skillet or stockpot, heat the oil over medium-high heat. When the oil is shimmering, add the squash, zucchini and onion. Cook, stirring frequently, until the vegetables begin to soften, 3 to 5 minutes. Add the cream and bring to a simmer.

Stir in the bread crumbs, cheese, salt and pepper. Cook, stirring, until the cheese melts and mixture is combined. Transfer mixture to the prepared baking dish. Sprinkle the crushed crackers on top and bake until the vegetables are tender and the crackers are browned, 25 to 30 minutes. Garnish with fried onions, if desired. Serve.


Per serving: 420 calories (percent of calories from fat, 65), 12 grams protein, 25 grams carbohydrates, 2 grams fiber, 30 grams fat, 84 milligrams cholesterol, 633 milligrams sodium.

About the recipe

Recipe courtesy of Blue Ridge Grill in Atlanta, Ga.