I found a delicious yellow squash recipe about three years ago in an old Southern Living magazine, and made a few small changes to it—it has become one of my favorite side dishes! I usually make it in the summer months, when yellow squash is so abundant. I either use squash from my garden or purchase it from the local Farmer’s Market. The combination of Parmesan and Cheddar cheese in the casserole is really tasty, and I add more cheese than the original recipe calls for…you can’t go wrong with extra cheese! 🙂 Hope you have a chance to try it this summer!
Parmesan-Cheddar Squash Casserole
PARMESAN-CHEDDAR SQUASH CASSEROLE by NancyC, adapted from Southern Living
Makes 8-10 servings
4 pounds yellow squash, sliced (1 pound of squash yields about 2 cups sliced, so you’d need about 8 cups)
4 Tablespoons butter, divided
1 large sweet onion, finely chopped
2 garlic cloves, minced
2 1/2 cups soft breadcrumbs, divided
1 1/2 cups shredded Parmesan cheese, divided
2 cups (8 ounces) shredded Cheddar cheese
1/2 cup chopped fresh chives
1/2 cup minced fresh parsley
1 cup sour cream
1 teaspoon salt
1 teaspoon pepper
2 large eggs, lightly beaten
1/4 teaspoon garlic salt
Lightly grease a 13 x 9″ baking pan or dish; set aside.
In large skillet, cook squash, covered in boiling water, for 8 to 10 minutes or until tender. Drain well and remove squash from skillet; gently press squash between paper towels to take out remaining moisture and set aside. Then, in same large skillet, melt 2 Tablespoons butter over medium-high heat; add onion and garlic, and saute 5 to 6 minutes or until tender.
Remove skillet from heat; stir in squash, 1 cup breadcrumbs, 3/4 cup Parmesan cheese, and the other remaining ingredients, except for the garlic salt. Spoon into prepared 13 x 9-inch baking dish.
Melt remaining 2 Tablespoons butter and stir with remaining 1 1/2 cups breadcrumbs, 3/4 cup Parmesan cheese, and garlic salt. Sprinkle mixture evenly over the top of the casserole (if you want, you can also sprinkle another 1/2 cup of Cheddar cheese on the top to make it extra cheesy). Bake at 350˚F for 35 to 40 minutes, or until set.
Recipe from NancyC | nancy-c.com
This is a great side dish for lunch or dinner, but you could even serve it as a light meal with a salad! Do you have a favorite recipe for squash casserole?
Sharing at Weekend Potluck, Thursday Favorite Things, Full Plate Thursday, Wonderful Wednesday, Inspire Me Monday, Hearth & Soul.
NancyC 
I want to try this one!! looks delish!
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How I would enjoy a meal at your house. All the things you shared are very mouth watering. I do not cook much anymore, but sure love what others prepare.
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Thank you! That’s a nice compliment!
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Oh yeah! I could really enjoy my squash this way. Yum! Thanks for the great recipe. I encourage you (if only for my own sake not to lose this!) to post it up at my Vegetarian Foodie Fridays carnival.
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wow! This sounds and looks great! First time to your site and I’m glad I came.
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my journey after the loss of my son, Joshua
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Thanks–I’m glad you came, too! 🙂
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Thanks so much for linking – Yay, I’m excited to have this at hand. Hope you will come back again sometime.
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I will–thanks for inviting me!
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I am enjoying browsing through your recipes! I’m your newest follower!
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Thank you! I’m glad you are finding recipes you like, and glad you are following my blog! 🙂
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This is the most delicious way to prepare squash. A neighbot made this for our family many years ago and it is one of my favorite things to eat. I always wondered how to make it and now I know! Thanks for posting this wonderful recipe. Look forward to making more of your recipes!!!
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Yes, it really is a great way to prepare squash! Hope you find many more recipes you like here, Danice! 🙂
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Yummy,I’m going to make this tonight with grilled chicken and fresh from the garden squash!
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That sounds like a wonderful meal, Emily!
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This sounds amazing! I have a ton of squash right now…do you think I could make a few pans and freeze them?
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I haven’t frozen this casserole myself, but I don’t see why you couldn’t do that, Sabrina. You must be a great gardener to have so much squash! 🙂
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I cooked this recipe lastnight minus the fresh chives and parsley. It was delicious, even my 3 year old liked it.
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I’m so glad you liked this–thanks for letting me know, Stephanie! 🙂
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I am looking forward to trying this recipe soon. Could you estimate how many cups of sliced squash is equivalent to 4 pounds?
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Hi Jennifer–you would need about 8 cups, since 1 pound of squash yields about 2 cups. I updated the recipe, since I’m sure others might have the same question. Thanks for checking with me!
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Thanks for your quick reply!
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Made this tonight for some friends. EXCELLENT!
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Glad you liked it, Carrie! 🙂
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I wonder if this recipe would work with zucchini…
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I’ve never made this with zucchini, but since it’s so similar to yellow squash, I think it’s worth trying–let me know if you do!
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This recipe was made for me as part of a new mom meal train, and I absolutely adored it. I cannot wait to make it myself!
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Thanks so much for letting me know you liked this! 🙂 The meal train you’re a part of sounds like a great idea!
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It is a fabulous thing! A group of people make a meal and bring it over on different nights in the couple of weeks after the baby is born, to help the family out. Then you return the favor the next time someone else has a baby!
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That does sound fabulous!
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What kind of bread crumbs did you use?
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I just crumble up whatever kind of bread I have on hand for this, Alice..sometimes it’s French or Sourdough bread, sometimes whole wheat bread. You can use whatever you like best!
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Hi, I tried this receipe with zucchini (had a lot in my garden) It was very good fried the zucchini and onion,garlic all together and drained it after it was tender. Then followed your receipe, it worked. Thanks, Betty from San Jose, Ca
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Glad you liked it, Betty–thanks for letting me know! 🙂
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Do you think this would work without the eggs? My niece is allergic to eggs, and I want to make this for Thanksgiving if I could adapt it for her! Thanks!
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If you used an egg substitute of some kind it should work fine, Millie!
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Being from the South, I used to make the Southern Living version with a mix of Crook-neck (summer yellow) and baby Zucchini squash all the time. ‘Course in the south there was normally bacon drippings involved in the makin’s but I made this version without the powdered garlic, only a hint of fresh garlic (half of a fat clove) and minus the parsley and chives. According to the consensus of my clan of 7 it IS a “do again!” That’s the seal of approval amongst young & old here. If I say “Is this a do again? And the response is “Not soon” that’s a thumbs down. If the response is, Yes! Soon! That means it’s a keeper! This got a loud & resounding Yes!
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Glad to hear everyone liked this! 🙂
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Great recipe! And I even learned something new – how to make soft bread crumbs.
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Glad you liked the recipe, Katy! I’m sure your homemade bread crumbs made it even better! 🙂
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Now how you make the bread crumbs out of regular bread?
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You can use a bread with a texture that you can crumble by rubbing with your fingers, or if your bread doesn’t crumble well, cut into small cubes.
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