|Nutritional information (per serving)|
|amount per serving|
|% Daily Value*|
|Saturated fat 15 g||77%|
|dietary fiber 4g||14%|
|total sugar 8g|
|Vitamin C 10 mg||51%|
|Calcium 265 mg||20%|
|Iron 2 mg||13%|
|Potassium 457 mg||10%|
|*The % Daily Value (DV) indicates how much a nutrient in a food serving contributes to a daily diet. 2,000 calories per day is used for general nutritional advice.|
(Nutritional information is calculated using an ingredient database and should be considered an estimate.)
If you're from the South — and especially if you have a vegetable garden — summer isn't complete without copious portions of buttery, cheesy yellow pumpkin casserole with a crunchy breadcrumb topping. But really, summer squash casserole is a year-round favorite and just as welcome on a holiday table as it is at family dinners and potlucks.
Of course, you don't have to be from the south to love yellow squash casserole, especially one that's just as easy to make as our classic version. And good news for guests, this recipe can easily be scaled up to a potluck meal or a large family dinner—just double all the ingredients and bake in a larger bowl.
The best pumpkin for casseroles
You can use yellow straight-necked or crooked-necked squash for this casserole, or use zucchini or any other type of summer squash. You can also make it with two or more types of pumpkin for a colorful casserole!
Look for squash that is firm and free of bruises or soft spots. The best pumpkin should feel heavy for its size. You can also freeze summer squash to use in future casseroles.
Also read Recipe for stuffed pumpkins
Do you need to peel the yellow squash or remove the seeds?
Yellow squash, like zucchini, has a thin skin and becomes very tender when cooked, so there is no need to peel it. Even with the yellow squash, it is not necessary to remove the seeds and do not salt it before cooking. Just wash the squash well before cooking – it's that simple!
Tips for the best yellow squash casserole
- Drain the squash well: Before preparing the casserole, briefly simmer the squash in salted water and then drain. Be sure to drain well so your casserole doesn't get watery.
- Watch out for the salt: This recipe calls for seasoning the squash with kosher salt, a favorite of many cooks and home cooks. It's perfectly fine to use regular table salt, but if you do, cut the amount in half.
- Choose your cheese: Freshly grated cheddar cheese tends to melt a little better than packaged, pre-grated cheese, but this casserole will still be delicious no matter which variation you choose. This casserole goes well with everything from mild to extra spicy cheddar. So use whichever type of cheddar you prefer. You can also use a cheese mix like Cheddar and Pepper Jack.
- Make a crispy topping: The secret to the perfect crunchy topping is to add melted butter to the breadcrumbs before adding them to the casserole.
What to serve with summer squash casserole
This yellow squash casserole goes well with almost any protein, especially grilled chicken and pork chops. In the summer, another vegetable like green beans or a fresh green salad complements the meal. It's also great as part of a vegetarian dinner with other southern specialties like black eyed peas, macaroni and cheese. And don't forget to include it in your Thanksgiving side dishes.
“This summer squash casserole is a great way to introduce non-veggie eaters to a love of their veggies! It's really quick to make and reminds me of a macaroni and cheese side dish. It pairs perfectly with a steak and greens. “Summer Dinner.” – Tracy Wilk
- 2 Middle yellow summer squash
- 1 teaspoon kosher saltplus more to taste
- 1 small Yellow Onion
- Fresh ground black peppertaste good
- 1 large egg
- 1 teaspoon Sugar
- 3/4 Cup grated cheddar cheesedivided
- 1/2 Cup mayonnaise
- 4 tablespoon melted butterdivided, plus more for the casserole dish
- 1 Cup freshly ground breadcrumbs
- Gather the ingredients. Preheat the oven to 350 F.
- Slice the squash and place in a medium saucepan (no need to peel or remove the seeds). Cover the squash with water and add 1 teaspoon of kosher salt.
Place the pan over high heat and bring the squash to a boil. Reduce the heat to medium-low and cover the pan. continue cooking until tender, about 10 to 15 minutes.
- In the meantime, peel and finely dice the onion.
- Drain the squash thoroughly. Put it back in the pot and mash it up. Taste the squash and add salt and pepper if needed.
- In a bowl, lightly whisk the egg and sugar. Add mayonnaise, diced onion, 1/2 cup cheddar cheese, and 2 tablespoons melted butter. Stir to mix everything thoroughly.
- Stir the mashed pumpkin into the egg and mayonnaise mixture.
- Butter a 1 liter casserole or casserole dish. Pour the mixture into the prepared casserole.
- Top the casserole with the remaining 1/4 cup shredded cheese.
- Mix the breadcrumbs with the remaining 2 tablespoons of melted butter, then sprinkle over the casserole.
- Bake until bubbly and lightly browned, about 40 to 45 minutes. Serve the pumpkin casserole hot.
- Add some colorful veggies: Add chopped red or green peppers with the onion to add both color and flavor.
- Make it spicier: You can spice up this casserole by adding diced chilies, such as jalapeños, along with the onion. Alternatively, you can add some hot sauce to the pumpkin mixture or top the casserole with pepper jack cheese.
- Mix the topping: Try shredded butter crackers like Ritz instead of breadcrumbs.
This casserole can be made a day in advance and stored in the fridge. Add the breadcrumbs just before baking.
How to store this casserole
Leftovers can be kept in the refrigerator for up to three days. Reheat in the oven and slide briefly under the grill so that the topping becomes crispy again. You can also freeze the casserole in a freezer-safe, airtight container for up to three months. Reheat in the oven until heated through and roast briefly before serving.