Old‑School Squash Casserole Recipe 🥒

Introduction: A Taste of Nostalgia

Old‑School Squash Casserole is more than just a side dish—it’s a sip of sweet nostalgia. This comforting, cheesy casserole was a mainstay at Sunday dinners, potlucks, and family gatherings for decades. With creamy yellow squash, rich cheddar, and a crispy breadcrumb topping, it’s a dish that delivers warm memories in every bite.

In this recipe, you’ll learn:

• The history & essence of this classic dish
• A step‑by‑step guide to creating the perfect casserole
• Expert tips, variations, make‑ahead tricks, and more

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Why You’ll Love It

• Quick and easy to prepare
• Uses simple pantry ingredients
• Comfort‑food satisfaction with veggie goodness
• Buffet‑worthy crunch with breadcrumb topping

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Ingredients (Serves 6–8)

• 6 cups sliced yellow squash (about 4–5 medium squash)
• 1 medium onion, finely diced
• 3 tablespoons unsalted butter
• 1 cup sharp cheddar cheese, shredded
• 3 large eggs, beaten
• 1/2 cup sour cream (or Greek yogurt as a lighter option)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried thyme or parsley (optional)

For the Topping:

• 1 cup plain breadcrumbs—crisp panko or plain breadcrumbs
• 2 tablespoons melted butter
• 1/2 teaspoon paprika (optional, for color)

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Step-by-Step Directions

1. Preheat Oven & Prepare Squash
   • Preheat oven to 350°F.
   • Trim and slice yellow squash into 1⁄4‑inch rounds.
2. Cook Squash & Onion
   • In a large skillet, melt 3 tablespoons butter over medium heat.
   • Sauté onions for 3 minutes until translucent.
   • Add squash, garlic powder, salt, pepper, and optional thyme; cook ~5 minutes until squash softens. Drain any excess liquid.
3. Mix the Base
   • Transfer squash-onion mixture into a large bowl.
   • Add beaten eggs, sour cream, and shredded cheddar. Stir until well combined.
4. Assemble in Baking Dish
   • Grease a 9×13‑inch casserole dish.
   • Spread the squash mixture evenly.
5. Prepare the Topping
   • In a small bowl, combine breadcrumbs, melted butter, and paprika.
   • Sprinkle evenly over the casserole.
6. Bake
   • Bake uncovered at 350°F for 30–35 minutes, until bubbly and topping is golden brown.
7. Rest & Serve
   • Let rest 5 minutes before serving to let the casserole set and flavors meld.

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Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Calories: ~240 kcal per serving
Servings: 6–8

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Pro Tips for Perfect Results

• No watery squash? Drain excess liquid after cooking—use a slotted spoon to transfer to bowl.
• Crispier top? Switch oven to broil for 2–3 minutes at the end—watch closely!
• Cheese variations: Try Monterey Jack, pepper jack, or mozzarella for different flavors.
• Bulk up the veggies: Add 1 cup diced zucchini or bell pepper for extra color and nutrition.

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Variations to Suit Every Table

• 🥓 Bacon‑Loaded: Stir in 1 cup cooked, crumbled bacon before baking.
• 🌶️ Spicy Kick: Add chopped jalapeños or a pinch of cayenne.
• 🥦 Veggie Packed: Mix in cooked small broccoli florets for a veggie boost.
• 🧀 Deluxe Cheese: Use half cream cheese in the filling for extra richness.

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Make‑Ahead & Storage Tips

• Prep Ahead: Fully assemble to the breadcrumb stage, cover, and refrigerate up to 24 hours before baking.
• Leftovers: Store in an airtight container in the fridge up to 3–4 days.
• Reheat: Place in 350°F oven for 15–20 minutes until warmed through. A quick broil refreshes the crispy top.

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Serving Suggestions

This old‑school classic pairs beautifully with:

• Roast chicken or turkey
• Grilled pork chops (or chicken ham for a fuller meal)
• Green salad or crisp coleslaw
• Dinner rolls or cornbread

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Nutritional Benefits

Yellow squash is:

• 🌟 Low in calories
• High in vitamin C and fiber
• Lightly cooked to preserve nutrients
  Combined with eggs and cheese, this casserole provides protein, calcium, and comfort food satisfaction!

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FAQs

Q: Can I use frozen squash?
A: Yes! Thaw and drain well before cooking; you may need to adjust seasoning to account for added moisture.

Q: Can this be gluten‑free?
A: Absolutely—substitute gluten‑free breadcrumbs or almond flour with a little melted butter.

Q: Can I skip the breadcrumbs?
A: Yes—simply top with grated cheese or crushed crackers for a tasty alternative.

Q: Is this suitable for kids?
A: Great for families! The creamy, cheesy texture and mild flavor are kid‑approved.

Q: Can I halve the recipe?
A: For smaller servings, use an 8×8‑inch dish and bake for 25–30 minutes until bubbly.

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Conclusion: Classic Comfort, Modern Love

This Old‑School Squash Casserole is proof that simple ingredients, a few home‑grown veggies, and classic techniques can create something extraordinary. Whether it’s a nostalgic nod to holidays past or a new family favorite, this creamy, cheesy, golden‑topped casserole deserves a place at your table.

Try it once—and you’ll understand why it remains a beloved, timeless recipe from generation to generation.

Let me know if you’d like a formatted PDF or printable recipe card—this one’s easily passed down!

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