Great Squash Casserole

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Who needs another Squash Casserole recipe, RAISE YOUR HAND!! **raises her hand** I am always looking for a good squash dish because I love squash & zucchini and it is just easy to put together and bake.

I know I have made this before but for some reason this recipe is great! But I have put squash, zucchini, onion and cheese together before? I don’t understand why this one is so different? Even one of the Guinea Pigs kept coming back for more and more and more….

The only thing I guess that was so big of a difference is the fact that this one has flour, milk and an egg yolk mixed in so it feels like a dressing/sauce kind of thing going on. Well of course that is going to make a big difference but I didn’t think it would make that big of a difference but it did! LOL

Anyway, going to use this recipe for Thanksgiving this year. I am sure everybody will love it. Hope you enjoy. Oh and once again this comes from my favorite site Just a Pinch (original recipe) and the Lightly Salted cook Wendy Pitts submitted this Blue Ribbon winning recipe.

Squash Casserole

Great squash dish for any occasion.
Prep Time 30 minutes
Cook Time 45 minutes
Servings 10 serves


  • 1 stick salted or unsalted butter
  • 1 lb yellow squash large dice
  • 1 lb zucchini large dice
  • 1 medium onion diced
  • moderate pinch of salt & pepper
  • c sharp cheddar cheese shredded
  • 1 c milk 2% (whole can be used)
  • 2 Tbsp all-purpose flour
  • 1 egg yolk
  • additional salt and pepper to taste
  • additional cheddar cheese topping


  • In a heavy skillet, melt butter. Add squash, zucchini and onion; cook until crisp tender. Pour squash into a casserole dish; set aside to cool.
  • To the slightly cooled squash, add Cheddar cheese, salt and pepper; stir.
  • Mix together milk, egg yolk and flour; whisk until well blended. Pour milk mixture over squash; stir. Sprinkle with additional Cheddar cheese if desired.
  • Bake at 375 degrees about 45 minutes until hot and bubbly throughout.

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