Easy Yellow Squash Casserole Recipe

There's something so comforting about a bubbling yellow squash casserole fresh from the oven. The golden, cheesy top gives way to a creamy, savory center packed with tender squash and just the right amount of buttery crunch.

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I first made this easy yellow squash casserole one summer when my garden exploded with squash practically overnight. With a handful of pantry staples and a craving for something cozy, this dish quickly became a go-to favorite for weeknights, potlucks, and everything in between. It's quick, budget-friendly, and always a crowd-pleaser.

Let’s dig into what makes this recipe so special.

Why You'll Love This Easy Yellow Squash Casserole Recipe

Get ready to fall in love with a classic Southern-style comfort dish that’s equal parts cozy and convenient. Whether you're looking for a way to use up extra squash or just want something hearty and delicious, this casserole checks all the boxes.

First off, it’s incredibly easy to make. There’s no complicated prep, no hard-to-find ingredients—just straightforward steps and wholesome flavor. Even if you’re not super confident in the kitchen, you’ll find this recipe a breeze to follow.

It’s also quick, making it perfect for busy weeknights. From start to finish, you're looking at about 40 minutes, most of which is hands-off while it bakes to golden perfection in the oven.

On top of that, this recipe is wonderfully budget-friendly. Yellow squash is inexpensive and abundant in the summer, and the remaining ingredients—cheddar cheese, breadcrumbs, eggs—are all pantry staples.

Finally, this casserole is surprisingly versatile. It’s great as a vegetarian main dish or a comforting side alongside grilled chicken or pork chops. You can even prep it ahead and pop it in the oven when you're ready.

Now that you're tempted, let's look at what goes into this cozy dish.

Ingredients Notes

This yellow squash casserole uses a few everyday ingredients that come together in the most delicious way. Each one plays a key role in giving this dish its signature flavor and texture.

Yellow squash is, of course, the star of the show. Choose small to medium squash that feel firm and heavy for their size. These tend to be more tender and less watery than their oversized counterparts. Slice them thinly so they cook down evenly and blend seamlessly into the creamy base.

Cheddar cheese brings the creamy, tangy bite that balances the mild sweetness of the squash. I like to use sharp cheddar for maximum flavor, but feel free to go with mild or even a blend if that's what you have on hand. Freshly shredded melts better than pre-shredded, which can sometimes have anti-caking agents.

Eggs act as the binder here. They help hold the casserole together without making it dense or rubbery. Lightly beaten, they mix with the squash and cheese to create that luscious, almost custardy texture in the final dish.

Breadcrumbs provide that buttery, golden topping everyone loves. I prefer using plain breadcrumbs mixed with a bit of melted butter, but crushed buttery crackers (like Ritz) are a tasty swap for an extra-rich crunch.

You won’t need any special equipment—just a large skillet for sautéing the squash and a standard 8x8 or 9x9 casserole dish. A cheese grater and mixing bowl round out the essentials.

How To Make This Easy Yellow Squash Casserole Recipe

Making this casserole is simple and straightforward—no fancy techniques required. It's the kind of recipe you can make while catching up on a podcast or chatting with family in the kitchen.

Start by prepping your squash. Wash and thinly slice about 4–5 medium yellow squash, aiming for uniform pieces so they cook evenly. In a large skillet over medium heat, melt a tablespoon or two of butter and sauté the squash until soft and lightly golden. This step helps reduce excess moisture, which is key to avoiding a watery casserole.

While the squash is cooling slightly, crack a couple of eggs into a large mixing bowl and beat them lightly. Add in shredded cheddar cheese, a splash of milk, and a little salt and pepper. Stir in the cooked squash and mix everything gently until combined.

Grease your casserole dish and pour in the squash mixture, spreading it into an even layer. In a small bowl, mix some breadcrumbs with melted butter and sprinkle this over the top. You want a nice, even coating so every bite has that irresistible crunch.

Pop the dish into a preheated 350°F oven and bake for about 25–30 minutes. You’re looking for a golden brown top and a bubbly, set center. Let it rest for 5–10 minutes before serving—this helps the casserole firm up slightly and makes it easier to slice.

From start to finish, this dish takes around 40 minutes, making it an easy option for a weeknight or weekend meal.

Storage Options

This yellow squash casserole stores beautifully, making it ideal for leftovers or make-ahead meals. If you have any left (which is rare in my house!), you’re in luck.

To refrigerate, let the casserole cool completely before covering tightly with plastic wrap or transferring to an airtight container. It will keep well in the fridge for up to 4 days.

For longer storage, you can freeze it. I recommend portioning it into individual servings and wrapping them tightly in foil or freezer-safe containers. It will keep in the freezer for up to 2 months. Thaw in the refrigerator overnight before reheating.

To reheat, you can use the microwave for quick servings or pop it back in the oven at 350°F until heated through. If you're reheating from the fridge, about 15–20 minutes should do it. If it's coming straight from the freezer, allow more time and cover loosely with foil to prevent over-browning.

Variations and Substitutions

One of my favorite things about this casserole is how flexible it is. Once you’ve got the base recipe down, you can tweak it to fit your mood—or whatever's in your fridge.

Want to make it more filling? Add cooked chicken or crumbled sausage for a heartier main dish. Just mix it in with the squash before baking.

If you're short on yellow squash, you can sub in zucchini or do a half-and-half mix. The flavor and texture are very similar, though zucchini tends to be a little more watery—just be sure to sauté it well first.

For a dairy-free version, swap the cheese with your favorite plant-based alternative and use a non-dairy milk like oat or almond. You’ll still get a creamy consistency with plenty of flavor.

If breadcrumbs aren’t your thing or you're gluten-free, try crushed gluten-free crackers, cornflakes, or even a sprinkle of almond flour mixed with butter for a toasty topping.

Feel free to experiment with spices too. A pinch of garlic powder, onion powder, or a little paprika can give the casserole a new spin without much effort.

No matter how you tweak it, this yellow squash casserole is a reliable, delicious dish you’ll come back to again and again.

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