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My 5 Ingredient Yellow Squash Recipe Is So Cheesy & So Easy
Yellow summer squash is one of those veggies I somehow only remember in the summer, and then wonder why I don’t pick it up more often. And while my basic yellow squash recipes fit the bill to enjoy it, here’s why I love this yellow squash casserole when I really have a lot to use up:
- Tender squash in cheese sauce – This summer squash casserole is creamy and cheesy enough to taste like comfort food, and the rich sauce is a nice contrast to the sweet squash. It’s like a lighter version of scalloped potatoes — perfect for summer!
- Delicious way to use up a lot of summer squash – 3 pounds of it, to be exact. And it’s much less boring than cooking it all by itself.
- Quick and easy, with 5 simple ingredients – Plus salt and pepper. This 5 ingredient squash casserole is so easy, without the fuss of adding eggs or crackers I’ve seen in many recipes. Just roast, layer, and bake!
This dish rocks everything from busy weeknights to potlucks to hosting company. If you’re staring at a mountain of summer squash in your fridge, make this squash casserole recipe with me to use it up fast!
Ingredients & Substitutions
Here I explain the best ingredients for my squash casserole recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Summer Squash – I used yellow squash, but you can also use zucchini, or even patty pan squash. Smaller squash work best, because they’re less watery.
- Shredded Cheese – I used sharp cheddar cheese , but any kind will work. If you like stronger flavors, try Swiss, Gruyere, or Parmesan cheese. You can also swap the sauce with the richer one from my zucchini casserole.
- Heavy Cream – Makes the sauce creamy. I don’t recommend half and half or other types of milk, as they are too thin, but full-fat coconut milk is okay. If you want to lighten it up, replace only half of the cream with milk and the other half with sour cream.
- Garlic – Fresh tastes best here, but 1/4 teaspoon of garlic powder will work in a pinch.
- Olive Oil, Sea Salt, & Black Pepper – Feel free to use avocado oil instead of olive oil, or even melted butter since the roasting step is short.
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How To Make Squash Casserole
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Roast the yellow squash. Slice it into 1/4-inch-thick slices and toss them in a large bowl/ Season with olive oil, salt and pepper, spread on a baking sheet, and roast until tender.
- Make the cheese sauce. In a small saucepan, combine cheddar cheese, heavy cream, garlic, sea salt, and black pepper. Heat until melted and smooth.
- Assemble and bake. Layer the roasted squash in a large casserole dish (this is my current fave!). Pour the sauce over the vegetables. Sprinkle more cheddar cheese on top of the squash mixture. Bake the yellow squash casserole until hot and bubbly. I sprinkled with fresh parsley for garnish!
My Recipe Tips
- You can use a knife to slice the squash, but a mandoline is faster and better. It also ensures your slices have a uniform thickness — this is key so that they roast at the same rate!
- To avoid a watery casserole, roast the squash for long enough. Summer squash contains a lot of water, so if you stop roasting too soon, all that liquid will release into your sauce when you bake the assembled dish. Make sure the slices are very soft before layering your yellow squash casserole.
- The thickness of the slices will affect roasting time. I do 1/4 inch thick to make it quick. Feel free to cut the squash a bit thicker, 3/8 inch or even 1/2 inch thick, but you’ll need to roast for longer.
- My squash casserole recipe doesn’t contain any starches or thickeners, so the sauce is on the thinner side. If you want it extra thick, you can whisk a tablespoon of cornstarch (I’ve also tried arrowroot powder, my favorite cornstarch substitute) into the sauce before heating.
- Be patient with the cheese sauce and be careful not to overheat. You’re looking for the sauce to be smooth, meaning any pieces of cheese should melt in. And if the heat is too high, it can turn grainy.
- Want a golden-brown finish? Broil for 1-3 minutes at the end. This is not required, but you can add this step if you want a browned top. Watch closely to avoid burning!
- Want to make other additions? This summer squash casserole is pretty flexible, as long as whatever you add is precooked. Try shredded Instant Pot chicken, leftover ham or sausage, sun-dried tomatoes, sauteed or caramelized onions, or other roasted vegetables. If you add more than a cup of something, I recommend increasing the amount of sauce.
Yellow Squash Casserole (5 Ingredients)
By
My easy yellow squash casserole recipe has layers of roasted summer squash and creamy homemade cheese sauce. Just 5 ingredients!
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with parchment paper.
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In a large bowl, toss the slices in the olive oil, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper.
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Place the squash slices in a single layer on the lined baking sheet. Roast for 10-12 minutes, until tender.
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Layer the roasted squash in a 9×13 baking dish.
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In a medium saucepan, combine 2 1/4 cups cheddar cheese, heavy cream, garlic, 1/4 teaspoon sea salt, and 1/8 teaspoon pepper and heat over medium heat, until melted and smooth.
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Pour the sauce over the squash and sprinkle the remaining 1/2 cup cheddar cheese on top.
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Bake the squash casserole for 10-15 minutes, until melty and bubbly. Switch to broil for 2-3 minutes until the cheese is golden to your liking.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1 cup, or 1/8 of the entire casserole
- Tips: Check out my recipe tips to help you make this dish faster, avoid a watery result or grainy texture, options for a thicker sauce or golden brown top, and a few variations.
- Storage & meal prep: Take a look at my meal prep options for ways to make ahead and store before or after baking.
- Note on serving size: This squash casserole is quite filling! Depending on what else you serve with it, you may be fine with a smaller serving.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Yellow Squash Casserole
Make Ahead Options
- Storage: Keep leftovers in the fridge for up to 3-5 days.
- Meal prep: You can assemble the whole yellow squash casserole (without baking it), cover tightly, and store in the fridge for up to 2 days.
- Freeze before baking: Assemble like my meal prep instructions above, cover tightly, and keep in the freezer for up to 3 months. Thaw in the fridge overnight before heating. Sometimes the sauce separates after freezing, but mine comes together just fine if I stir it.
- Freeze after baking: I like to freeze individual portions in these cubes, so they’re easy to reheat later.
- Reheat: Pop the squash casserole in the oven at 350 degrees F, 20-30 minutes for the whole thing or 5-10 minutes for individual servings. You can use the microwave if you’re in a hurry, but the oven keeps the texture better.
Serving Ideas
This recipe for squash casserole makes the perfect summer side dish. I like to serve it with either simple staples or warm-weather meals:
- Chicken – I usually make simple pan seared chicken breast or air fryer chicken legs while the yellow squash casserole is in the oven. For something more fun, try my coconut chicken or Greek chicken!
- Steak Or Pork – This dish makes the perfect scalloped potatoes stand-in next to my sirloin steak, skillet pork chops, filet mignon, or pork steaks.
- Seafood – My go-to easy options are baked salmon, pan fried tilapia, or tuna patties. You can also stir sauteed shrimp right into this squash casserole!
More Squash Casserole Recipes
While this is my only yellow squash casserole, I have lots of others made with squash! Zucchini is the most common type, and you can easily use yellow squash in these:
40 Comments
Toni
0My kids really enjoyed how cheesy it is! Thanks for sharing the recipe! I will definitely make this again!
Britni
0That cheese sauce was so good!!!
Camille
0This is amazing!
Sherry Cook
0I cannot wait to make this! Maybe tomorrow.
Lathiya
0the casserole looks and sounds great. I really loved it doesn’t have too many ingredients.
Natalie
0Lovley dinner idea. Thanks for the recipe.
Paula
0We enjoyed this with our abundance of squash. It’s very flavorful.
Terri Steffes
0We love yellow squash.
Robin Donovan
0Love this recipe! Cheese and squash, two of my favorite things!