If you’re looking for a comforting, flavorful side that feels like a warm hug on a plate, this Baked Herb and Cheese Squash Casserole Recipe is exactly what you need. It beautifully combines tender yellow squash with a luscious blend of creamy cheeses and herbs, all topped with a golden, buttery breadcrumb crust. Trust me, once you try this dish, it will become a beloved staple at your table whenever you want something both simple and irresistibly delicious.
Ingredients You’ll Need
These ingredients are straightforward but each plays a key role in delivering the perfect balance of taste, texture, and color in this casserole. From fresh squash to the melty cheese and fragrant herbs, every component shines through in every bite.
- Yellow squash or zucchini (4 cups, sliced into thin rounds): The star vegetable that gives this casserole its tender texture and subtle sweetness.
- Small onion (1, diced): Adds a gentle savory undertone and slight crunch after sautéing.
- Olive oil (2 tablespoons): Used for sautéing to bring out the squash’s natural flavors without overpowering.
- Salt (1 teaspoon): Essential for seasoning and enhancing the flavors of the vegetables.
- Black pepper (1/2 teaspoon): Adds just the right amount of peppery warmth.
- Garlic powder (1 teaspoon): Brings a subtle, aromatic depth that complements the cheeses beautifully.
- Dried Italian herbs (1 teaspoon): A classic blend of thyme, oregano, and basil that gives a fresh herbal note.
- Sour cream (1/2 cup): Adds creaminess and a slight tang that balances richness.
- Mayonnaise (1/2 cup): Contributes to a smooth, luscious texture throughout the casserole.
- Shredded cheddar cheese (1 cup): Delivers sharp, melty cheesiness that everyone loves.
- Grated Parmesan cheese (1/2 cup): Adds a nutty, savory kick and helps with the casserole’s golden top.
- Breadcrumbs or crushed Ritz crackers (1 cup): Creates the perfect crunchy, buttery topping.
- Unsalted butter (2 tablespoons, melted): Mixed into the breadcrumbs for that irresistible golden crust.
- Fresh parsley (2 tablespoons, chopped): For a pop of color and fresh herbal brightness as garnish.
How to Make Baked Herb and Cheese Squash Casserole Recipe
Step 1: Prepare Your Oven and Baking Dish
Start by preheating your oven to 375°F (190°C) and lightly greasing a 9×13-inch baking dish. This step ensures your casserole will cook evenly and won’t stick when you try to serve it.
Step 2: Sauté the Squash and Onion
Heat olive oil in a skillet over medium heat, then add the thinly sliced squash and diced onion. Season with salt and black pepper to bring out their flavors. Cook for 8 to 10 minutes until they soften nicely but still hold some texture. After cooking, drain any excess liquid to keep your casserole from becoming watery.
Step 3: Mix the Creamy Cheese Base
In a large bowl, combine sour cream, mayonnaise, garlic powder, dried Italian herbs, shredded cheddar cheese, and grated Parmesan. This mixture is the rich, flavorful heart of the casserole that binds everything together with creamy, cheesy goodness.
Step 4: Combine the Vegetables and Cheese Mixture
Gently fold the sautéed squash and onion into the cheese mixture until everything is well coated. This ensures every bite bursts with that harmonious blend of tender veggies and cheesy sauce.
Step 5: Assemble and Add Topping
Spread the squash and cheese mixture evenly in the prepared baking dish. Then, toss the breadcrumbs or crushed crackers with melted butter, and sprinkle this golden topping evenly over the casserole for a satisfying crunch once baked.
Step 6: Bake Until Bubbly and Golden
Bake the casserole uncovered for 25 to 30 minutes. You’ll know it’s ready when it’s bubbly around the edges and the breadcrumb topping turns a beautiful golden brown. Let it cool for a few minutes before serving to set perfectly.
How to Serve Baked Herb and Cheese Squash Casserole Recipe
Garnishes
Fresh parsley is the go-to garnish here, lending a vibrant green contrast and a fresh herbaceous note. You can also add a sprinkle of extra Parmesan cheese just before serving for a little more savory sparkle.
Side Dishes
This casserole pairs wonderfully with roasted chicken, grilled meats, or turkey, complementing hearty mains with its creamy texture and subtle herb flavors. It’s also a fantastic addition alongside a crisp green salad or crusty bread to round out your meal.
Creative Ways to Present
For a more elegant touch, try serving individual portions in small ramekins topped with a sprig of fresh thyme. Or turn it into a layered bake by alternating squash layers with extra cheese and herbs for a visually stunning casserole that’s just as delicious.
Make Ahead and Storage
Storing Leftovers
Leftover baked herb and cheese squash casserole keeps well in an airtight container in the refrigerator for up to 3 days. Its flavors actually deepen overnight, making it perfect for next-day lunches or easy dinners.
Freezing
This casserole freezes beautifully. Prepare it through the baking step, wrap tightly with plastic wrap and foil, then freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge and then bake until heated through and crispy on top.
Reheating
Reheat leftovers by placing them in a preheated oven at 350°F (175°C) for about 15-20 minutes until warmed through and the topping regains its crunch. Avoid microwaving to keep the breadcrumb topping crispy and the casserole’s texture intact.
FAQs
Can I use zucchini instead of yellow squash?
Absolutely! Zucchini is a perfect substitute and will work just as well in this Baked Herb and Cheese Squash Casserole Recipe, providing a similar texture and flavor.
Is it possible to make this recipe dairy-free?
While this recipe relies on cheeses for flavor and creaminess, you can experiment with dairy-free cream cheese and vegan cheeses. Keep in mind the texture and taste will differ slightly, but it’s a great option for those avoiding dairy.
How do I make the casserole gluten-free?
Simply swap the breadcrumbs or crackers for gluten-free alternatives, such as crushed gluten-free crackers or gluten-free panko. This keeps the deliciously crispy topping without the gluten concerns.
Can I add other vegetables to the casserole?
Definitely! Chopped bell peppers, mushrooms, or even spinach folded into the mix will add extra layers of flavor and nutrition while maintaining the dish’s essence.
Is there a way to make this recipe more indulgent?
For extra richness, stir in 1/2 cup of shredded mozzarella cheese into the breadcrumb topping or on top of the casserole before baking. It creates a gooey, cheesy crust that’s pure comfort food magic.
Final Thoughts
This Baked Herb and Cheese Squash Casserole Recipe is one of those dishes that feels like home on a plate while being surprisingly easy to make. It’s perfect for impressing guests or simply enjoying a cozy meal with your favorite people. I can’t wait for you to try it and discover how the combination of tender squash, herbs, and gooey cheese can truly delight every bite. Enjoy!
Print
Baked Herb and Cheese Squash Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American, Southern-Inspired
- Diet: Vegetarian
Description
This Baked Herb and Cheese Squash Casserole is a comforting, cheesy side dish featuring tender yellow squash or zucchini, sautéed with onions and blended into a creamy mixture with sour cream, mayonnaise, and flavorful herbs. Topped with a crispy breadcrumb and Parmesan crust, it’s baked to golden perfection and garnished with fresh parsley. Perfect for summer gatherings or as a savory complement to your favorite roasted or grilled meats.
Ingredients
Vegetables
- 4 cups yellow squash or zucchini, sliced into thin rounds
- 1 small onion, diced
Seasonings & Herbs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian herbs (or a mix of thyme, oregano, and basil)
- 2 tablespoons fresh parsley, chopped (for garnish)
Dairy & Condiments
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter, melted
Other
- 2 tablespoons olive oil
- 1 cup breadcrumbs or crushed Ritz crackers
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking and ensure easy cleanup.
- Sauté Vegetables: Heat olive oil in a skillet over medium heat. Add the sliced squash and diced onion, then season with salt and pepper. Sauté for 8 to 10 minutes until the vegetables soften. Drain any excess liquid to keep the casserole from becoming watery.
- Mix Creamy Base: In a large bowl, combine sour cream, mayonnaise, garlic powder, dried Italian herbs, shredded cheddar cheese, and grated Parmesan cheese. Stir thoroughly to create a flavorful creamy mixture.
- Combine with Vegetables: Add the cooked squash and onion mixture into the creamy bowl and gently fold together until well coated, ensuring an even blend of flavors.
- Assemble Casserole: Spread the squash mixture evenly into the prepared baking dish, creating a uniform layer for baking.
- Prepare Topping: In a small bowl, mix the breadcrumbs or crushed crackers with melted butter until the crumbs are evenly coated. Sprinkle this mixture evenly over the casserole to form a golden, crispy crust.
- Bake: Place the casserole in the preheated oven and bake uncovered for 25 to 30 minutes or until the top is bubbly and golden brown, indicating it’s cooked through and nicely crisped.
- Garnish and Serve: Remove from the oven and sprinkle fresh chopped parsley on top for color and fresh flavor before serving hot.
Notes
- For extra richness and a cheesier topping, add 1/2 cup mozzarella cheese mixed into the breadcrumb topping before baking.
- This casserole can be prepared ahead of time and baked just before serving, making it ideal for busy days or entertaining.
- Pairs beautifully as a side dish with roasted chicken, turkey, or grilled meats for a hearty meal.
