Creamy Squash Casserole

Creamy Squash Casserole is the perfect summer dish made with zucchini, yellow squash, white sauce, garlic, mozzarella, nutmeg, and bread crumbs. This baked vegetable dish can be served on the side or for the main meal. It serves six people and is made in just over an hour.

What is Creamy Squash Casserole? 

This southern vegetarian recipe is delicious and served with a side of cornbread or even with cornbread crumbled over the top before baking. It’s the perfect Thanksgiving side dish that your family will request every year. 
There are endless variations you can make to this dish to make it your own. You can add other vegetables, meat, or crunchy toppings. Change up the method of cooking by making it in a crockpot or instant pot as well.  

If you like squash and zucchini, make sure you check out our harvest Italian zucchini casserole. It's a different flavor profile but equally delicious!

Ingredients: 

• 2 medium zucchini, shredded: Make sure the zucchini is fresh and not soft or wrinkly before using it. 
• 1 medium yellow squash, shredded: Yellow squash is delicate and needs to be stored in a drawer in the refrigerator where it can’t be bumped. 
• 1⁄3 cup flour: All-purpose flour works great for creating a roux. 
• 1⁄3 cup butter: Salted or unsalted butter will work fine for this recipe. 
• 3 cups milk: Whole milk will help the sauce thicken better than low or no-fat milk. 
• 3 garlic cloves, minced: Be sure the garlic is fresh and not dry when peeled. 
• 2 cups mozzarella: Buy pre-shredded cheese or a block to shred yourself at home. 
• 1⁄3 cup panko breadcrumbs: If you can’t find panko breadcrumbs, you can make your own or substitute another brand. 
• 1⁄4 teaspoon nutmeg: Dried and grated nutmeg can be found in bottles in the baking aisle. 
• salt and pepper to taste: A little seasoning helps bring out the other flavors.

How to make creamy squash casserole: 

Here’s a brief overview of how to make this dish. See the recipe card below for the specific recipe instructions. 

1. Preheat the oven to 375F/190C. 

2. Season squash and zucchini with a generous pinch of salt. Set aside for 10 minutes, then transfer onto a clean towel and squeeze excess moisture.

3. Cook zucchinis with a little bit of olive oil for 5 minutes over medium heat, add garlic and cook for 1 minute more.

4. Whisk butter and flour together over medium heat. Cook for 1 minute.

5. Whisk in milk slowly to make sure no flour lumps are forming.

6. Cook white sauce for 10 minutes. Season with salt and pepper to taste, add nutmeg and whisk in 1 cup of cheese until smooth.

7. Add cheese sauce into zucchinis and stir to combine. Transfer into a baking dish.

8. Top casserole with leftover cheese and panko breadcrumbs. Bake for 35 minutes.

Tips for success: 

Here are a few tips for success and variations you can try to make this the best creamy squash casserole you've ever had.

• If you’d like to skip the step of making your own sauce, you can use sour cream or cream of chicken soup instead.  
• Substitute Ritz crackers for the breadcrumbs for a tasty, buttery, and flaky topping.  
• Add four ounces of cream cheese to the dish to make it even creamier.  
• Sprinkle shredded parmesan cheese on top of the breadcrumbs for a salty and crispy top. 
• To make this dish vegan, substitute the roux with vegetable stock. It won’t be creamy but will still taste delicious.   

What other types of squash can I use?  

If you want to play around with other types of squash or if summer squash is out of season, you can use butternut, acorn, spaghetti squash, or any other winter squash. You will need to prepare them slightly differently than summer squash since they are tougher. This is easy and will taste amazing in this creamy squash casserole. 

Which kinds of vegetables can I add to creamy squash casserole?   

This casserole is packed with squash, but you can add other types of vegetables as well. This would make the dish hearty and even healthier for you. Here are some options to choose from spinach, asparagus, cauliflower, green beans, mushrooms, tomatoes, potatoes, or corn.   

Can I make this casserole in an instant pot?   

This creamy squash casserole is baked in the oven but if you need that space to make another dish or just don’t want to heat up the large appliance, you can use the pressure cooker instead. It’s easy to do and takes less time. 

Use the saute function of the instant pot to cook the squash and garlic, add the seasonings, make the roux, and sprinkle in the cheese. Seal on the lid, set the time to 30 minutes, and allow to cook. When it’s done, carefully release the pressure, remove the lid, and serve immediately. 

How to store:

Store any leftover casserole in an airtight container in the refrigerator for up to five days. Reheat it in the microwave with 30-second increments until it’s hot all the way through. 

To freeze the entire casserole, wrap it in aluminum foil and plastic wrap. Label it with what it is, how to cook it, and the date. Labeling will help you remember later. Remember that if you cook it from frozen, it will take longer to cook in the oven without thawing first. Keep the foil on until the last 30 minutes of cooking so the top can brown.

Have extra squash? Check out these tips for how to freeze squash for future recipes.

FAQs:

More Vegetable Casseroles

If you are tired of boring vegetables, then look no further than this list of our favorite casseroles that are vegetable laden. Tons of delicious flavors, sauces, and plenty of cheese turn something boring into a family-favorite recipe. Make sure that you bookmark the recipes, print them out, or pin them to Pinterest so they are handy to make soon!

• Green Bean Casserole
• Asparagus Casserole
• Cheesy Corn Casserole
• Cauliflower Casserole
• Scalloped Potato Casserole
• String Bean and Mushroom Casserole
• Spinach Casserole