Summer yellow squash is perfect for this dish. In fact, I can’t think of another way to eat yellow squash that is anywhere near as good. Yellow squash is not usually a first choice vegetable for me unless it is a part of this casserole. This recipe is one of the understated, humble classics of southern dishes.
We went to a pot luck at a local farm recently and this is what I brought. Not a fancy dish by any means and obviously wasn’t attempting to win the contest they were running for best dish of the night. I just didn’t want my dish to be the one no one ate. That would be troubling and I would obsess. The dishes were voted on by each participant by choosing their three favorite dishes besides their own. The winner was a blueberry pie. In all its simplicity, it was hard to beat being blueberry and completely delicious. White lasagna with Swiss chard and lemon was an amazing dish that also won and was definitely one of my favorites. My dish, happily, got lots of votes and there was not a bite left. That was prize enough for me.
This is a fairly easy dish to put together and it is casserole style. I like to make it with 1/2 yellow squash and 1/2 zucchini, but all yellow squash is just fine. It can be made a day ahead and then put the topping on before it is baked. 
A Southern Table: Summer Squash Casserole
- Total Time: 55 minutes
- Yield: 12 1x
Description
A classic recipe for yellow squash that does this abundant summer vegetable justice.
Ingredients
casserole:
- 3 to 4 yellow summer squash, medium sized
- 3 to 4 zucchini, medium sized
- 1 onion, rough chopped (sweet, summer onion is best)
- 1 tbsp butter or olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- 2 tbsp all purpose flour
- 1/2 cup(60 g) sour cream
- 2 cups (242 g) grated sharp cheddar
topping:
- 1 1/2 cups (89 g) fresh bread crumps
- 2 tbsp grated parmesan
- 1 tbsp butter, melted
Instructions
- Preheat oven to 350 degrees.
- Cut all squash in half lengthwise and then widthwise into 1/8 inch or slightly larger slice (half circles). Place the butter or olive oil in sauce pan, add squash, onion, salt and saute over medium high heat for 8 – 10 minutes until the squash is cooked but still has firmness or al dente. The squash cooks down by about half.
- Add flour, red and black pepper and saute for another minute or two. The liquid in the bottom of the pan will thicken some. Turn off the heat and mix in the sour cream. Add the grated cheese and check if extra seasoning is needed. Pour into a greased or sprayed 9 X 13 inch casserole dish.
- Topping:
- Mix bread crumb, Parmesan and melted butter together in a separate bowl and sprinkle over the casserole.
- Bake in the oven until bubbling and browned on the top, 25 to 35 minutes. Remove from the over and allow to cool for 10 – 15 minutes.
- Enjoy!
Notes
- This dish lends itself well to changes and substitutions.
- Substitute Gruyere cheese, addtion of thyme, a combination of any summer squash, addition of roasted red pepper would all be nice in this dish.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Side Dish
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 180
If You Liked This Recipe, You’ll Love These
- Candied Sweet Potato Casserole
- Edamame Succotash
- Stuffed Zucchini Boats
- Fennel and Sweet Potato Gratin
Frequently Asked Questions
Why is the squash sautéed before being baked in the casserole?
The squash is cut into 1/8 inch half-circle slices and sautéed with onion, butter or olive oil, salt, and cayenne over medium-high heat for 8–10 minutes until cooked but still firm (al dente). This pre-cooking step removes excess moisture from the squash — it cooks down by about half — before the flour, sour cream, and 2 cups (242 g) of sharp cheddar are added, preventing a watery casserole.
Can I substitute or vary the cheese in this recipe?
Yes — the notes say this dish lends itself well to changes and substitutions. Gruyere is specifically suggested as an alternative to sharp cheddar, and adding thyme or roasted red pepper are also mentioned as variations that work well in this casserole.
Can the casserole be made ahead?
The article explicitly mentions that it can be made a day ahead — prepare the squash base and pour it into the 9 × 13 inch casserole dish, then add the breadcrumb, Parmesan, and butter topping just before baking. Bake at 350°F for 25–35 minutes until bubbling and browned.
Thank you so much for the wonderful recipe. I used all yellow summer squash and substituted greek yogurt for the sour cream…. absolutely delicious!!!
This sounds absolutely delicious! I bet it was a huge hit at the pot luck :)
Thank you. It was and that was nice!
Great choice for a potluck, love the squash and your polka dot casserole!