If you like healthy squash casserole recipes like this one, but have a pile of green zucchini to use, you can make this same recipe with zucchini instead, or try a zucchini casserole. On the other hand, if you have more yellow squash to use up, learn how to cook yelllow squash in 4 basic ways. You can also replace zucchini with yellow squash in my recipes for roasted zucchini or zucchini roll ups. These two types of summer squash are interchangeable in almost any recipe.
Ingredients & Substitutions
Here I explain the best ingredients for yellow squash casserole, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
Summer squash – I used yellow squash, but you can also use zucchini, or even patty pan squash. Smaller squash work better in casseroles than larger ones, because they contain less water. Olive Oil – For roasting the squash. I like extra virgin olive oil for this summer squash casserole, but regular olive oil or avocado oil also works. You could even use melted butter for extra flavor, since the roasting doesn’t take very long. Shredded Cheese – I used sharp cheddar cheese , but any kind you like will work. Try Swiss, Gruyere, parmesan cheese, or other cheeses. Heavy Cream – This makes a rich, thick cheese sauce. Don’t replace it with half and half or other types of milk, as the sauce will be too runny. If you really want to use milk, I’d try replacing half of the cream with milk and the other half with sour cream, but I haven’t tried this. For those who might be sensitive to dairy milk (but cheese is okay), you can swap the cream with full-fat coconut milk. Garlic – Use fresh or jarred minced garlic. Either will work fine for yellow squash casserole. Sea Salt & Black Pepper – Kosher salt is also fine instead of sea salt.
How To Make Yellow Squash Casserole
This section shows how to make summer squash casserole, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card. I didn’t add them because I wanted to keep the ingredients simple and the prep time as fast as possible. But, a sauteed diced onion (or even caramelized onions) or a couple tablespoons of fresh thyme or parsley would make nice additions to the summer squash casserole.
Storage Instructions
Store: Keep leftover yellow squash casserole in the refrigerator for 3-4 days. Depending on how much you have left, you can cover the baking dish with plastic wrap or aluminum foil and store that way, or transfer to an airtight container. Reheat: Warm up in the oven at 350 degrees F, or in the microwave. Freeze: After assembling the summer squash casserole, you can freeze it before or after the baking step. Freeze it before if you’re making it ahead, or after if you’re freezing leftovers. Either way, it will keep in the freezer for up to 3 months. Thaw in the fridge overnight and stir well before reheating. You may need to stir it again after reheating, too, as the sauce texture can change.
What To Serve With Yellow Squash Casserole
Summer squash casserole recipes like this one just need a main dish! Here are some ideas: Yellow squash contains a lot of water, so if you don’t roast it for long enough, your casserole can be watery.
Chicken – I usually make simple pan seared chicken breast or air fryer chicken legs while the yellow squash casserole is in the oven. It also goes surprisingly well with coconut chicken. Steak – Pair the casserole with a sirloin steak or filet mignon for a hearty, comforting meal. Seafood – Try baked salmon or pan fried tilapia, or if it’s nice enough to cook outside, grilled shrimp. Pork – If you really love cheese and would enjoy it in both your main dish and side dish, make stuffed pork chops. Otherwise, you can’t go wrong with skillet pork chops.
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