Yellow Squash Casserole

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.

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.

1. 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.

2. Make the cheese sauce. In a small saucepan, combine cheddar cheese, heavy cream, garlic, sea salt, and black pepper. Heat until melted and smooth.
3. 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!

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:

Butternut Squash Casserole

Zucchini Lasagna

Chicken Zucchini Casserole

Spaghetti Squash Casserole

Zucchini Casserole

Zucchini Roll Ups