Squash Casserole
Squash casserole originally posted in November 2014.
Updated with recipe card and new pictures in 2019!
This recipe is loosely based off of a dish from an old meat & 3 in my hometown. I absolutely adore this recipe because it has lots of cheese and good variations in texture. However, I did add a few green ingredients to spruce it up, because without them it is very yellow.
This squash casserole is a very simple dish, but it makes a ton of food! I cut the original in half and it still made probably 6 or 7 servings! (Okay, maybe I added in more cheese than it calls for…) This is part of a Thanksgiving Series here on Eat Joyfully that includes many traditional sides and ALL of them are vegetarian! In the coming weeks, I will be posting the other recipes in the series here.
Before we get started just a quick note about the consistency of the filling: it might seem very very liquidy and thin, depending on the water content of your squash, but I promise you that much of this bakes out.
Squash Casserole
Ingredients
- 4 yellow squash, medium/large
- 1 yellow onion, medium
- 2 tablespoons chives
- 5 fresh sage leaves
- 1 garlic clove
- 4 tablespoons butter
- 2 1/2 cups shredded cheddar cheese
- 1 tablespoon whole milk *almond milk or cow's milk
- 2 eggs
- 1/2 teaspoon black pepper
- 2 teaspoons kosher salt
- plain bread crumbs and parmesan cheese to top
Instructions
Prep vegetables.
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Wash and de-stem the squash. Slice into 1/2" rounds.
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Fill a pot with salted water and bring to a boil. Add squash to pot and boil for 8 minutes, or under tender (a fork will slide through easily).
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While the squash is boiling, dice the onion.
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Chop the chives and sage into small pieces.
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Mince the garlic.
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Combine onion, chives, sage, and garlic in a large bowl.
Mix filling.
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Soften the butter and add it to the large bowl along with the cheese.
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Drain the squash and add it to the bowl, stirring thoroughly until the butter is completely melted.
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Add the milk and eggs, stirring quickly to avoid cooking the eggs.
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Add salt and pepperand stirr one last time.
Bake.
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Preheat the oven to 350F.
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Pour the filling into a 9×9 pan and sprinkle the top generously with bread crumbs and parmesan.
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Bake for 45 minutes or until the cheese is browned and the filling is bubbling up.
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Serve immediately.
Recipe Notes
If you need to prepare this a day ahead, it can be poured in the pan and stored in the refrigerator (covered) until it is time to bake!
