Best 13 Cheesy Squash Casserole Recipes

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Indulge in a culinary journey with our delectable Cheesy Squash Casserole, a symphony of flavors that will tantalize your taste buds. This comforting dish features tender butternut squash enveloped in a creamy cheese sauce, creating a harmonious blend of textures and flavors.

Our collection of Cheesy Squash Casserole recipes offers a diverse range of culinary experiences, catering to various preferences and dietary needs. From the classic Cheesy Squash Casserole with its rich, indulgent flavor to the healthier Baked Butternut Squash with Quinoa and Spinach, there's something for everyone.

For those seeking a meatless main course, our Vegan Cheesy Squash Casserole is a delightful option, packed with plant-based protein and bursting with savory flavors. If you're gluten-free, our Gluten-Free Cheesy Squash Casserole provides a delicious alternative without compromising on taste or texture.

Butternut squash takes center stage in this versatile dish, its naturally sweet flavor perfectly complemented by the creamy cheese sauce. Whether you're hosting a family gathering or seeking a cozy meal for two, our Cheesy Squash Casserole recipes will warm your heart and leave you craving more.

Here are our top 13 tried and tested recipes!

CHEESY SUMMER SQUASH CASSEROLE



Cheesy Summer Squash Casserole image

Onion and cheddar cheese perk up the rich flavor of summer squash in this comforting casserole. A crispy cornflake-crumb topping adds a little crunch. -Katherine Metz, Jacksonville, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 2 servings.

Number Of Ingredients 10

2 small yellow summer squash, sliced
1/4 cup chopped onion
1/2 teaspoon salt, divided
1 large egg
1/4 cup mayonnaise
2 teaspoons sugar
Pepper to taste
1/4 cup shredded cheddar cheese
2 tablespoons crushed cornflakes
1-1/2 teaspoons butter, melted

Steps:

  • In a small saucepan, combine squash, onion and 1/4 teaspoon salt. Cover with water. Bring to a boil. Reduce heat; simmer, uncovered, until squash is crisp-tender, about 2 minutes. Drain., In a small bowl, whisk the egg, mayonnaise, sugar, pepper and remaining salt until blended. Stir in cheese and squash mixture. Transfer to a greased 2-cup baking dish. Toss the cornflakes and butter; sprinkle over top. , Bake, uncovered, at 350° until golden brown and bubbly, 25-30 minutes.

Nutrition Facts : Calories 376 calories, Fat 31g fat (8g saturated fat), Cholesterol 117mg cholesterol, Sodium 937mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 2g fiber), Protein 9g protein.

25-MINUTE CHEESY SAUSAGE AND BUTTERNUT SQUASH CASSEROLE



25-Minute Cheesy Sausage and Butternut Squash Casserole image

This weeknight casserole is cheesy and satisfying like lasagna--your family will be so impressed!--but takes a quarter of the time. Frozen butternut squash and ready-made polenta are great time-savers.

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons extra-virgin olive oil
1 medium red onion
1 pound spicy Italian sausage, casings removed
10 ounces frozen diced butternut squash (about 1 1/2 cups)
One 15-ounce can crushed tomatoes
Kosher salt and freshly ground black pepper
One 16-ounce tube ready-made polenta
1 tablespoon unsalted butter, cut into small pieces, plus more for greasing the dish
5 ounces fontina cheese, thinly sliced (1 1/4 cups)
1 ounce grated Parmesan (about 1/4 cup)
5 ounces baby spinach (about 6 cups)
2 teaspoons balsamic vinegar

Steps:

  • Position an oven rack about 5 inches from the broiling element, and preheat the broiler.
  • Heat 2 tablespoons of the oil in a large high-sided skillet over medium-high heat. While the pan is heating, thinly slice the onion; set aside about 1/3 cup for the salad.
  • Add the sausage to the pan, and break it up into smaller chunks with a wooden spoon. Stir periodically until it is brown all over, about 5 minutes. Add the remaining onion and the squash. Stir for a minute, then add the tomatoes, 2 tablespoons water, 3/4 teaspoon salt and a few grinds of pepper. Cover partially, and let simmer vigorously, stirring occasionally, until reduced and thick, about 10 minutes.
  • Meanwhile, slice the polenta into 1/4-inch rounds. Butter the flameproof baking dish, and shingle the rounds in one layer. Dot the polenta with the pieces of butter. Place the dish under the broiler, and broil the polenta until it is hot and soft, about 4 minutes.
  • When the sauce is ready, spread it over the broiled polenta. Top with the fontina and grated Parmesan. Return the casserole to the broiler, and broil until the top is browned and bubbly, about 3 minutes.
  • Meanwhile, toss the spinach in a large bowl with the reserved onion, the remaining 1 tablespoon olive oil, the balsamic vinegar, and salt and pepper to taste. Serve the casserole with the spinach salad on the side.

SUMMER SQUASH AND ONION CHEESY CASSEROLE



Summer Squash and Onion Cheesy Casserole image

My Great Great Grandmother used to make this when I was young, and it has always been a favorite of my Atlanta and Alabama relatives! I learned how to make it from my Aunt Edith Russell, while visiting her in Atlanta in the mid-1990s!

Provided by Coleman Bell

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 1h

Yield 8

Number Of Ingredients 8

1 ½ tablespoons butter, divided
3 summer squash, trimmed and cut into bite-size pieces
3 zucchini, trimmed and cut into bite-size pieces
salt and ground black pepper to taste
3 onions, chopped
1 pound shredded sharp white Cheddar cheese
½ pound shredded Cheddar cheese
3 tablespoons sweetened condensed milk, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish with about 1/2 tablespoon of butter.
  • Melt remaining 1 tablespoon of butter in a large cast-iron skillet over medium heat, and cook the summer squash and zucchini until the squash pieces begin to brown, 10 to 15 minutes, stirring often. Sprinkle with salt and black pepper, and spread into the bottom of the prepared baking dish. Sprinkle with about 1/3 of the chopped onions.
  • Mix together the white Cheddar cheese and yellow Cheddar cheese in a bowl until thoroughly combined, and sprinkle about 1/2 cup of the cheese mixture over the onions. Drizzle with about 1 tablespoon of the sweetened condensed milk. Repeat sprinkling cheese, onions, and condensed milk twice more, then top with remaining cheese mixture.
  • Bake in the preheated oven until the casserole is golden brown and the onions are tender, about 30 minutes.

Nutrition Facts : Calories 437.5 calories, Carbohydrate 16.8 g, Cholesterol 97.5 mg, Fat 31.3 g, Fiber 2.7 g, Protein 24.1 g, SaturatedFat 19.8 g, Sodium 562 mg, Sugar 10 g

CHEESY SQUASH CASSEROLE



Cheesy Squash Casserole image

A creamy and cheesy casserole with summer squash, zucchini, spinach, mushrooms and a buttery cracker crumb topping. It is so cheesy and yummy that you almost forget you're eating vegetables... Worked on my kids, anyway! They couldn't get enough.

Provided by Dawn P.

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h10m

Yield 10

Number Of Ingredients 19

2 tablespoons butter, divided
2 cups thinly sliced zucchini
2 cups thinly sliced yellow squash
1 (8 ounce) package baby bella mushrooms, sliced
1 small white onion, thinly sliced
2 cloves garlic, minced, or more to taste
1 (5 ounce) package baby spinach leaves
2 cups crushed buttery round crackers (such as Ritz®)
½ cup butter, melted
2 plum tomatoes, seeded and thinly sliced
1 (4 ounce) jar diced pimento peppers, drained
½ cup mayonnaise
¼ cup sliced green onion
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon salt
½ teaspoon ground black pepper
1 cup shredded sharp Cheddar cheese
1 cup shredded Parmesan cheese

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Melt 1 tablespoon butter in a large saucepan over medium heat. Add zucchini and yellow squash; cover and cook, stirring occasionally, until soft, 6 to 10 minutes. Drain and set aside.
  • Melt 1 tablespoon butter in another large saucepan. Add mushrooms, onion, and garlic; cook and stir until onion starts to soften, about 5 minutes. Add spinach and saute until wilted, 2 to 3 minutes.
  • Mix crackers with 1/2 cup melted butter in a medium bowl.
  • Combine squash mixture, mushroom mixture, tomatoes, pimento peppers, mayonnaise, green onion, oregano, basil, salt, and pepper in a large bowl. Mix well.
  • Layer 1/2 of the squash mixture in a large casserole dish. Cover with 1/2 of the Cheddar and Parmesan cheeses. Top with 1/2 of the cracker crumbs. Layer remaining squash mixture, cheese, and cracker crumbs on top.
  • Bake in the preheated oven until cheese is bubbly and cracker crumbs are browned, 20 to 30 minutes.

Nutrition Facts : Calories 529.5 calories, Carbohydrate 32.7 g, Cholesterol 56.2 mg, Fat 40 g, Fiber 2.8 g, Protein 11.5 g, SaturatedFat 15.4 g, Sodium 897.2 mg, Sugar 4.8 g

CHEESY SQUASH CASSEROLE



Cheesy Squash Casserole image

Great casserole dish! I add 1/4 cup more of parmesan on the top before the cracker crumbs. This is adapted from a Paula Deen recipe. Hope you enjoy!

Provided by Scoutie

Categories     Vegetable

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 tablespoon vegetable oil
6 medium summer squash, thinly sliced
1 large vidalia onion, thinly sliced
1 tablespoon butter
1/2 cup grated fresh parmesan cheese
1 cup shredded sharp cheddar cheese
1/2 cup sour cream
salt & freshly ground black pepper
1 sleeve cracker, crushed medium to fine (recommended Ritz)

Steps:

  • Preheat the oven to 350 degrees F.
  • Grease a 2-quart casserole dish.
  • Heat the oil in a large skillet over medium heat. Saute the squash, onion, and butter until soft. Drain in colander to get rid of extra moisture.
  • Transfer to a bowl and stir in the Parmesan, Cheddar, and sour cream. Add salt and pepper, to taste.
  • Place in the prepared casserole dish and sprinkle the cracker crumbs evenly over the top.
  • Bake for 20 minutes or until the top is golden and bubbly.

CHEESY SQUASH CASSEROLE WITH RITZ



Cheesy Squash Casserole With Ritz image

Cheesy squash casserole with crunchy top!! Full of flavor and is a wonderful side dish with any meal. A good Southern dish! I received this recipe from my Aunt Sally who was a great cook!!

Provided by Seasoned Cook

Categories     < 60 Mins

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

6 medium yellow squash, chopped fine
1/2 cup onion, chopped
1 teaspoon salt
3/4 cup cheddar cheese, shredded
2 eggs
1/3 cup milk
1 cup Ritz cracker, crushed
1/2 cup butter, melted

Steps:

  • Remove ends of squash and discard. Chop or cut squash into small fine pieces. Add salt to water and boil squash and onion until tender for approximately 15 minutes. Drain well.
  • In a medium size bowl, mix cheese with squash mixture. Beat eggs and stir into milk. Add to squash mixture.
  • Pour one-half of squash mixture into a 2 quart casserole baking dish. Sprinkle 1/2 cup of cracker crumbs over and pour 1/2 of melted butter. Pour remaining squash mixture and repeat with remaining crumbs and melted butter on top.
  • Bake in a 350 degree oven for 25 minutes.
  • Enjoy!

Nutrition Facts : Calories 262.7, Fat 22.5, SaturatedFat 13.6, Cholesterol 127.9, Sodium 634.2, Carbohydrate 8.9, Fiber 2.3, Sugar 4.2, Protein 8.7

CHEESY BUTTERNUT SQUASH CASSEROLE



Cheesy Butternut Squash Casserole image

Easy recipe that tastes great around Thanksgiving time....or year round if you don't mind frozen squash.

Provided by Samir and Anita

Categories     Vegetable

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 (8 ounce) box Stove Top stuffing mix
1 large butternut squash (1 family size frozen squash if fresh is not available)
1 large onion (chopped)
1 (8 ounce) can cream of mushroom soup
1 chicken bouillon cube
16 ounces sour cream
2 cups cheddar cheese (Add according to taste)
4 ounces breadcrumbs (seasoned or unseasoned)
2 -3 tablespoons jalapenos (diced)

Steps:

  • Cut fresh squash into chunks.
  • Put squash in boiling water. Add salt and pepper to water (add accordingly). Boil for 10-12 minutes.
  • Preheat oven 350 degrees.
  • In a large mixing bowl, add stuffing, onions, cream of mushroom, sour cream, jalepenos. In a small bowl, mix 1 bouillon cube with enough water that it dissolves well. Add bouillon mixture to the other ingredients. Finally, add the cheese by the handful. Make sure the mixture blends smoothly.
  • Smash up the squash and drain most of the juices that are released from the squash. Add to other ingredients and mix.
  • Pour mixture into a large pre-greased (spray with cooking spray) baking tray and spread evenly.
  • Pour enough breadcrumbs to cover entire mixture.
  • Put in oven for 25 minutes. All cheese should be melted.
  • Enjoy!

Nutrition Facts : Calories 690.1, Fat 34.1, SaturatedFat 19.5, Cholesterol 75.1, Sodium 1393.3, Carbohydrate 78.1, Fiber 7, Sugar 11.4, Protein 21.8

EASY CHEESY SQUASH CASSEROLE BAKE



Easy Cheesy Squash Casserole Bake image

This is one of those rare squash dishes that isn't mushy. The squash still has some toothsomeness to it. I had a bumper crop of squash and had to find ways to use it up that didn't involve squishy squash since the husband cannot stand overly soft textured food.

Provided by Julie Ann Keene

Categories     Vegetables

Time 40m

Number Of Ingredients 9

4 small yellow squash, sliced into discs
1/2 small onion, chopped
1 sleeve vegetable flavored ritz crackers
2 c cheddar cheese, shredded
3 eggs, beaten
3/4 c milk
1/4 c butter, melted
2 tsp black pepper
1 tsp salt

Steps:

  • 1. Preheat oven to 400
  • 2. Combine all ingredients well in a large bowl. Spoon evenly into a greased 9x13 casserole dish.
  • 3. Bake for 30 minutes or until top is browned.

UNBELIEVABLY CHEESY SQUASH CASSEROLE



Unbelievably Cheesy Squash Casserole image

Make and share this Unbelievably Cheesy Squash Casserole recipe from Food.com.

Provided by Berni in NE Georgia

Categories     Cheese

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 cups squash, cooked, drained & mashed
2 cups extra-sharp cheddar cheese
2 cups fine cracker crumbs (or bread crumbs)
1 medium onion, chopped
1/2 cup margarine
1 can cream of mushroom soup, shop (undiluted)

Steps:

  • Mix all ingredients.
  • Pour into buttered casserole dish.
  • Bake at 350 degrees for 30 minutes or until set.

LOW CARB CHEESY YELLOW SQUASH CASSEROLE RECIPE - (4.1/5)



Low Carb Cheesy Yellow Squash Casserole Recipe - (4.1/5) image

Provided by aerin8

Number Of Ingredients 7

nonstick cooking spray
11 ⁄2 pounds yellow squash, thinly sliced into discs
salt and pepper
1 ⁄4 cup diced yellow onion
1 ⁄4 cup diced red bell pepper
8 ounces reduced fat cream cheese
1 ⁄2 cup shredded sharp Cheddar cheese

Steps:

  • 1. Preheat the oven to 375 degrees. Spray a 2 quart baking dish with nonstick cooking spray. 2. Layer the bottom of the baking dish with half of the yellow squash slices and lightly sprinkle with salt and pepper. Top with 1⁄2 of the onions, 1⁄2 of the red bell pepper, dollops of 1⁄2 of the cream cheese, and then 1⁄2 of the Cheddar cheese over top. 3. Repeat the process of step 2 all over again, creating a second layer of yellow squash and then the other ingredients, ending with the remaining Cheddar cheese on top. 4. Bake for 40-45 minutes or until the top is beginning to brown and squash is fork tender. Let rest 5 minutes before serving. George's Tips | Cut down on the cooking time by lightly boiling, steaming, or sautéing the yellow squash before baking until nearly tender. Simply bake until cheese is melted. Variation | You can also make this with the strands of one cooked spaghetti squash in place of the yellow squash calories:160|fat: 12g|protein: 7.5g|fiber:1.5g|net carbs:5g See More of my Recipes on Pinterest---> http://www.pinterest.com/thegeorgestella/low-carb/

CHEESY SQUASH CASSEROLE (DREAMING OF CALICO COUNTY)



Cheesy Squash Casserole (Dreaming of Calico County) image

This is as close as I can get to the Calico County recipe for Squash casserole. If you have any suggestions, I would HAPPILY take them! It is my favorite when I can make it home!

Provided by genkigirl

Categories     Vegetable

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 9

6 medium squash (2 1/2-inch)
2 tablespoons butter
1 egg, beaten
1 small onion, finely chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon sugar
1 cup cornbread, crumbs
1/2 cup shredded cheddar cheese

Steps:

  • Wash squash and cut into 1" slices. In saucepan cover with water and cook until tender.
  • Drain well and mash slightly.
  • Add butter, egg, onion, salt, pepper, sugar and bread crumbs.
  • Mix together well.
  • Put in greased casserole dish.
  • Sprinkle with cheese.
  • Bake at 350º for 20-25 minutes.

CHEESY YELLOW SQUASH CASSEROLE RECIPE - (4.7/5)



Cheesy Yellow Squash Casserole Recipe - (4.7/5) image

Provided by msippigrl

Number Of Ingredients 8

6 medium yellow squash (3-1/2 to 4 lbs)
1 medium onion, chopped (2/3 cup)
2 tablespoons butter
1/2 cup grated Parmesan cheese
1 cup mild or sharp cheddar cheese, shredded
1/2 cup sour cream (can sub mayo)
Salt, garlic salt, black pepper, to taste
1/2 cup crushed buttery crackers for Topping (such as Club or Waverly)

Steps:

  • Chop onion. Set aside. Cut ends from squash; rinse squash and pat dry with paper towels. Cut each one crosswise into 1/4" slices. Melt the butter in a large skillet over medium-high heat. Add the squash, onion, and desired seasonings; saute until just tender (mine took about 20 minutes), keeping the mixture rotated as it cooks. Remove from heat; using a large slotted spoon or spatula, transfer the mixture to a large mixing bowl (do not add the liquid). Stir in the Parmesan, shredded cheese, and sour cream. Taste and adjust seasonings if needed. Preheat oven to 350F degrees. Lightly grease or spray a 2-qt. casserole dish. Spoon the mixture into the casserole dish. Sprinkle top evenly with the cracker crumbs. (If you like, dot the top of the cracker crumbs with a few very thin slices of butter, or mix a little melted butter with the cracker crumbs then sprinkle on top.) Bake for about 30 minutes or until bubbly.

CHEESY CHICKEN AND SQUASH CASSEROLE



Cheesy Chicken and Squash Casserole image

Leftover chicken combines with yellow squash, onions, and a tasty cheese sauce in this comforting casserole. My son is not really fond of squash, but the aromas of the well seasoned sauce caught his interest, and he enjoyed his dinner. A crusty bread and a tossed salad will complete your menu.

Provided by Bibi

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 1h25m

Yield 6

Number Of Ingredients 19

2 pounds yellow squash, cut into 1/4-inch slices
1 medium onion, diced
3 sprigs fresh parsley
¼ teaspoon dried thyme leaves
1 bay leaf
4 tablespoons butter
4 tablespoons all-purpose flour
1 ½ cups milk
1 teaspoon seasoned salt
½ teaspoon Worcestershire sauce
¼ teaspoon ground nutmeg
2 egg yolks, beaten
1 cup shredded Gruyere cheese, divided
⅛ teaspoon cayenne pepper
salt and ground black pepper to taste
2 cups chopped, cooked chicken
½ cup dry bread crumbs
2 teaspoons melted butter
2 tablespoons chopped fresh parsley

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 2 1/2-quart baking dish and set aside.
  • Bring about 5 cups of lightly salted water to a boil in a large saucepan or Dutch oven. Add squash, onion, parsley, thyme, and bay leaf. Bring back to a boil and cook over medium heat until squash is fork-tender, 3 to 5 minutes. Drain and discard parsley sprigs and bay leaf. Lightly press squash to remove additional liquid, then set aside.
  • Wipe out the saucepan and return to the heat. Melt 4 tablespoons butter over medium heat. Sprinkle in flour and stir, working out any lumps, until flour and butter start to bubble, about 2 minutes. Gradually stir in milk and heat to a boil, stirring constantly. Cook and stir until sauce thickens, 4 to 5 minutes.
  • Remove sauce from heat and stir in seasoned salt, Worcestershire sauce, and nutmeg. Drizzle 2 tablespoons into the egg yolks, stirring constantly to avoid lumps. Repeat with 2 additional tablespoons. Drizzle warmed eggs slowly back into the saucepan and stir until sauce is smooth. Stir in 1/2 of the Gruyere cheese and cayenne pepper. Season with salt and pepper.
  • Place well drained squash and onion into the prepared baking dish. Top with chicken. Pour sauce over chicken and squash and stir gently to coat.
  • Combine 2 teaspoons butter, remaining Gruyere cheese, and bread crumbs for the topping. Spread evenly over the casserole.
  • Bake in the preheated oven until the top is browned and bubbly, about 35 minutes. Allow to cool for 10 minutes before serving. Garnish with chopped parsley.

Nutrition Facts : Calories 398.1 calories, Carbohydrate 21.7 g, Cholesterol 153.3 mg, Fat 24.4 g, Fiber 3.1 g, Protein 24.1 g, SaturatedFat 12.3 g, Sodium 445.3 mg, Sugar 7.9 g

Tips:

  • Choose the right squash. Butternut squash is a popular choice for this casserole, but you can also use acorn squash, pumpkin, or zucchini.
  • Cook the squash until it is tender. You can do this by roasting, baking, or steaming the squash.
  • Use a variety of cheeses. A combination of sharp cheddar, Parmesan, and mozzarella cheese will give your casserole a rich and flavorful taste.
  • Add some spices. Garlic powder, onion powder, and paprika are all good choices for seasoning your casserole.
  • Don't overcook the casserole. It should be cooked until the cheese is melted and bubbly, but the squash should still have a little bit of bite to it.

Conclusion:

Cheesy squash casserole is a delicious and versatile dish that can be served as a main course or a side dish. It is perfect for a weeknight meal or a special occasion. With its creamy, cheesy sauce and tender squash, this casserole is sure to be a hit with everyone at the table.

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