Warm, bubbly, cheesy squash casseroles are a real weeknight win! They are comforting, quick to prepare, and a fantastic way to enjoy seasonal vegetables. Today, I’m sharing two easy cheesy squash casserole recipes that I think you will absolutely love.
I know how busy life gets, so these recipes focus on simple ingredients and straightforward steps. Whether you have yellow squash or zucchini, these cheesy baked dishes will bring a smile to your face. Let’s get cooking!
Jump to Recipe:
Easy Cheesy Green Chile Yellow Squash Casserole
This yellow squash casserole is a perfect side dish or light meal. It’s packed with sweet yellow squash, a gentle kick from green chiles, and lots of melted cheese. You’ll find it quick to put together and always a crowd-pleaser.
Key Ingredients & Yellow Squash Casserole Tips
- Yellow Squash Prep: Slice your squash thinly for even cooking. You can even grate it if you like a finer texture, but thin slices work great.
- Green Chile Boost: Use canned diced green chiles for convenience. They add a nice mild warmth without too much spice.
- Cheese Choices: A sharp cheddar works wonderfully here. You can also mix in some Monterey Jack for extra creaminess.
What You Need for this Cheesy Casserole
- 2 pounds yellow squash, thinly sliced
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 (4 ounce) can diced green chiles, undrained
- 1 cup whole milk
- 1/2 cup heavy cream
- 1 teaspoon cornstarch (mixed with 1 tbsp cold water)
- 2 cups shredded cheddar cheese, divided
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- 1/4 cup breadcrumbs (optional, for topping)
⏱️ Time: 45 Minutes🍽️ Yields: 6 servings
How to Make Easy Yellow Squash Casserole
Step 1: Prepare Squash & Sauté
Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. Add the thinly sliced yellow squash to the skillet and cook for 5-7 minutes, until it starts to soften slightly.
Step 2: Make the Cheesy Sauce
Pour in the milk and heavy cream into the skillet. Bring it to a gentle simmer. Add the cornstarch slurry and stir until the sauce begins to thicken. Remove from heat and stir in the diced green chiles, 1.5 cups of shredded cheddar cheese, and all of the Parmesan cheese. Season with salt and pepper to your liking.
Step 3: Assemble and Bake
Pour the squash and cheese mixture into your prepared baking dish. Sprinkle the remaining 1/2 cup of cheddar cheese and the breadcrumbs (if using) evenly over the top. Bake for 20-25 minutes, or until the casserole is hot and bubbly, and the cheese on top is melted and lightly golden. Let it rest for a few minutes before serving.
📝 Final Note
This casserole is wonderful served warm. Leftovers keep well in the fridge for up to 3 days and reheat nicely in the microwave or oven.
Classic Easy Cheesy Zucchini Squash Casserole Recipe
Looking for a comforting zucchini dish? This cheesy zucchini casserole is so easy to make and tastes amazing. Fresh zucchini bakes up tender with a creamy, cheesy sauce and a crispy topping. It’s a fantastic way to use up garden zucchini.
Key Zucchini Casserole Ingredients & Tips
- Zucchini Water: Zucchini can release a lot of water as it cooks. After slicing, lightly salt it and let it sit for 10-15 minutes, then pat it very dry with paper towels to prevent a watery casserole.
- Creamy Shortcut: Using cream of mushroom soup makes this casserole super simple and extra creamy. If you prefer, you can use a homemade white sauce instead.
- Crispy Topping: Crushed Ritz crackers make a wonderfully buttery, crunchy topping. You can also use breadcrumbs or crushed cornflakes for a different texture.
What You Need for this Easy Cheesy Zucchini Recipe
- 4 cups zucchini, sliced (about 3-4 medium zucchini)
- 1/2 teaspoon salt, plus more to taste
- 1 tablespoon butter
- 1/2 cup chopped onion
- 1 (10.5 ounce) can cream of mushroom soup
- 1/2 cup sour cream
- 1/4 cup milk
- 1 cup shredded cheddar cheese
- 1/2 cup crushed Ritz crackers or breadcrumbs
- Freshly ground black pepper to taste
⏱️ Time: 50 Minutes🍽️ Yields: 8 servings
How to Make Zucchini Squash Casserole
Step 1: Prep the Zucchini
Preheat your oven to 350°F (175°C). Lightly grease a 2-quart baking dish. Slice the zucchini into thin rounds, about 1/4 inch thick. Place the sliced zucchini in a colander, sprinkle with 1/2 teaspoon of salt, and let it sit for 10-15 minutes. This helps draw out excess water. After resting, pat the zucchini very dry with paper towels.
Step 2: Sauté & Mix Ingredients
Melt the butter in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Remove from heat. In a large bowl, combine the dried zucchini, sautéed onion, cream of mushroom soup, sour cream, milk, and shredded cheddar cheese. Stir everything together until well combined. Season with black pepper and additional salt if needed.
Step 3: Bake Until Golden
Pour the zucchini mixture into your prepared baking dish. Sprinkle the crushed Ritz crackers or breadcrumbs evenly over the top. Bake for 30-35 minutes, or until the casserole is bubbly and the topping is golden brown. Let it cool for a few minutes before serving, as it will be very hot.
📝 Final Note
This casserole is a great partner to grilled chicken or pork chops. For an extra kick, add a pinch of red pepper flakes to the mixture before baking.
