This easy cheesy squash casserole is a total crowd pleaser and a fall favorite! Try it with your holiday spread or for an easy weeknight side.
CHEESY SQUASH CASSEROLE
I woke up with a larger than life craving for macaroni and cheese.
I’m talking EPIC, need-it-now, have to have it type of craving here.
I went full on Veruca Salt.
“I want it noooooooow!!!”
Since pasta was last night’s dinner, I figured I might need to get a little creative. Instead of noodles, I grabbed a few yellow squash and bean my quest to re-create the amazingly memorable squash casserole that I had from the Whole Foods Market hot bar last weekend!
This easy cheesy casserole is great for you’re run of the mill cheese veggie craving, and also makes the most legendary side dish for the holidays.
I’m pretty sure I’ll be making it again for Thanksgiving this year!
Easy Cheesy Squash Casserole
- 1 lb yellow squash, chopped
- 1/2-1 cup chopped yellow onion
- 1 TBSP extra virgin olive oil
- 4 ounces grated cheddar cheese
- 2 oz gouda cheese
- 30 ritz crackers, crushed
- 1/2 cup milk
- 1 large egg (lighlty whisked)
- 1/2 tsp salt
- 1/4 teaspoon ground nutmeg
- 1/4 tsp black pepper
- 2 TBSP butter, melted
- 1/4 tsp paprika
- Preheat oven to 350°F.
- Chop veggies. Set aside.
- Coarsely grate cheeses (freshly grated works best here!) then add crushed crackers and set aside.
- Saute squash and onions with 1 tablespoon of olive oil until tender. Keeping the lid on the skillet and stirring in intervals will speed up the process.
- Transfer squash to a casserole dish and top with half the cracker/cheese mixture along with milk, egg, salt, pepper, and nutmeg.
- Top with remaining cheese/cracker topping.
- Top with a light sprinkling of sweet paprika for a splash of color and added flavor.
- Melt butter and drizzle over top of casserole.
- Bake until bubbly and golden brown on top. Approx 20-30 minutes.
If you get a chance to try this cheesy squash casserole, let me know! You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!
So… How was it?
So stinkin’ good! I liked the chunkiness of the squash and, while tender, it still had a little bit of a al dente mouth feel… which I love!
You could also mash the squash if you prefer a different texture profile. I bet it would be marvelous like that as well!
I’m already crazy excited to make it a few more times this winter — Yup! It was THAT good. In fact, I’m already putting it on the menu for next week!
This easy, cheesy squash recipe super versatile and made a phenomenal side dish for my veggie lasagna and tomato salad.
Craving more squash?
Try my Zucchini Gratin Casserole next!