Description
This cheesy squash casserole recipe is packed with flavor and features a wonderfully gooey, cheesy topping. It’s a comforting dish perfect for any occasion.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups sliced yellow squash (about 2 medium)
- 1 cup shredded cheddar cheese, divided
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup milk
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
- Add the sliced squash to the skillet. Cook, stirring occasionally, until the squash is tender, about 8-10 minutes.
- In a medium bowl, whisk together milk and flour until smooth. Stir in 1/4 cup of the cheddar cheese, Monterey Jack cheese, Parmesan cheese, salt, and pepper.
- Pour the cheese mixture over the squash in the skillet. Stir gently to combine.
- Transfer the mixture to a greased 8×8 inch baking dish.
- Sprinkle the remaining 3/4 cup cheddar cheese evenly over the top.
- Bake for 20-25 minutes, or until the casserole is bubbly and the cheese is melted and golden brown.
- Let it rest for a few minutes before serving.
Notes
- For an extra cheesy casserole, use a blend of your favorite melting cheeses like Gruyere or fontina.
- Ensure your squash is tender before assembling the casserole for the best texture.
- You can add a pinch of nutmeg for a subtle warming spice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish/Side Dish
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 250-300 kcal
- Sugar: Approximately 5g
- Sodium: Approximately 400mg
- Fat: Approximately 15-20g
- Saturated Fat: Approximately 8-10g
- Unsaturated Fat: Approximately 7-10g
- Trans Fat: 0g
- Carbohydrates: Approximately 15-20g
- Fiber: Approximately 2-3g
- Protein: Approximately 10-15g
- Cholesterol: Approximately 30-40mg