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southern squash casserole recipe
- Total Time: 70 minutes
- Yield: 8 servings 1x
- Diet: General
Description
This easy southern squash casserole offers a comforting and flavorful dinner option, featuring a creamy texture, rich dairy, savory spices, and a golden, crisp cornbread topping. It’s designed to be family-friendly and ideal for busy weeknights, delivering great taste without extensive kitchen time.
Ingredients
- 2.2 lbs yellow squash, cut into 0.4 inch rounds (Zucchini can be used as a substitute)
- 1 medium sweet onion, finely diced
- 2 tablespoons olive oil
- 6 oz sharp cheddar cheese, shredded (Colby Jack also works well)
- 0.25 cup unsalted butter (for casserole base)
- 0.25 cup all-purpose flour (for casserole base)
- 1 cup whole milk (for casserole base)
- 2 large eggs, lightly beaten
- 1 teaspoon smoked paprika (divided)
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.25 teaspoon dried thyme
- 1.5 teaspoons fine sea salt (divided)
- 0.25 teaspoon black pepper
- 1 cup yellow cornmeal (for cornbread crumble topping)
- 0.5 cup all-purpose flour (for cornbread crumble topping)
- 1 tablespoon granulated sugar (optional, for cornbread crumble topping)
- 1 teaspoon baking powder (for cornbread crumble topping)
- 0.5 cup cold unsalted butter, cubed (for cornbread crumble topping)
- 2 tablespoons whole milk (for cornbread crumble topping)
Instructions
- Prep & Sauté Squash: Preheat oven to 375 F and lightly grease a 9×13-inch baking dish. Heat 2 tablespoons olive oil in a large skillet. Add sliced squash and diced onion; sauté 8-10 minutes, stirring, until tender-crisp and slightly golden. Remove from heat; set aside.
- Make the Cheese Sauce: In a medium saucepan, melt 0.25 cup unsalted butter over medium heat. Whisk in 0.25 cup all-purpose flour; cook 1 minute, stirring constantly, to create a pale roux. Gradually whisk in 1 cup whole milk until smooth and thickened, about 2-3 minutes; it should lightly coat a spoon. Remove from heat.
- Combine Casserole Base: Stir 6 oz shredded sharp cheddar cheese into the milk mixture until melted and smooth. Whisk in 2 lightly beaten eggs, 0.5 teaspoon smoked paprika, 0.5 teaspoon garlic powder, 0.5 teaspoon onion powder, 0.25 teaspoon dried thyme, 1 teaspoon fine sea salt, and 0.25 teaspoon black pepper until well combined.
- Assemble Casserole: Gently fold the sautéed squash and onion into the creamy cheese mixture. Pour the mixture into your prepared 9×13-inch baking dish and spread evenly.
- Prepare Cornbread Crumble: In a medium bowl, combine 1 cup yellow cornmeal, 0.5 cup all-purpose flour, optional 1 tablespoon granulated sugar, 1 teaspoon baking powder, 0.5 teaspoon smoked paprika, and 0.5 teaspoon fine sea salt. Add 0.5 cup cold, cubed unsalted butter; cut into dry ingredients until coarse, pea-sized crumbs form. Stir in 2 tablespoons whole milk until just combined.
- Bake & Garnish: Evenly sprinkle cornbread crumble over the squash mixture. Bake 30-35 minutes, or until bubbly around edges and topping is golden brown and crisp. Remove casserole; let rest 10 minutes. Garnish with charred lemon quarters and fresh chives.
Notes
To save time, use pre-cut squash. For an extra flavor kick, add a pinch of cayenne pepper or a dash of hot sauce to the cheese sauce. For gluten-free, substitute all-purpose flour with a 1:1 gluten-free baking blend and use gluten-free cornmeal. For dairy-free, use plant-based butter, unsweetened non-dairy milk, and a dairy-free cheddar alternative. If the topping browns too fast, cover with foil.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main Course, Side Dish
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1.5 cups (approx 180 g)
- Calories: 380 calories
- Sugar: 10 g
- Sodium: 480 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 85 mg