Yellow Summer Squash Casserole ♥ Recipe

Yellow Summer Squash Casserole, slightly creamy, slightly cheesy but no canned mushroom soup. Low carb.
graphic button small size size 10 A rich casserole with the sunny-colored summer squash called 'yellow squash'. It's slightly creamy, slightly cheesy but lucky, lucky, no canned mushroom soup! Low carb and a great way to use the yellow squash that the garden throws off this this time of year. graphic button small size size 10

So who else grew up where each and every casserole tasted exactly the same as the last? No wonder. While the main ingredients changed, the binding did not, it was a can (or often two) of Campbell's mushroom soup. For an especially uptown casserole, the big guns were hauled out: Campbell's cream of celery or cream of shrimp. Yikes.

These days, I pass by the casseroles with canned mushroom soup, the ones rife in the church and family cookbooks that I otherwise duly truly appreciate for homespun get-it-on-the-table-fast fare. This casserole recipe, however, caught my attention because I sensed it was trying to duplicate the smooth texture and rich taste of those potluck-friendly casseroles. And so it did – but with flavor and whole ingredients, albeit rich ones.

This is a keeper, perfect for the shortening days when it seems right, again finally, to actually cook vegetables, not just chop and chew them.

Aside: So who else grew up with 'hot dishes', not casseroles? It's a Minnesota thing!

"We loved it!" ~ Joy Knits


Hands-on time: 30 minutes
Time to table: 60 minutes
Serves 8

2 pounds yellow squash, ends trimmed, halved lengthwise, sliced into half moons

2 tablespoons butter
1/2 cup sour cream
1/2 cup cheddar cheese
1 teaspoon kosher salt
1/4 teaspoon paprika
2 egg yolks, beaten slightly with a fork
2 tablespoons chopped chives

2 tablespoons butter, melted
1/4 cup panko or dried bread crumbs
1/2 cup grated Parmesan
Chopped chives for garnish

Preheat oven to 350F.

SQUASH Place squash pieces in a microwave-safe dish, add a tablespoon or two of water and cover with plastic wrap. Cook on high until squash reaches the desired tenderness. (It won't soften much more in the oven, so do watch the tenderness. I cooked the squash until it was cooked but still had some slight bit of bite.) Drain if needed.

SAUCE In a saucepan, melt the butter, sour cream, cheese, salt and paprika until smooth. A tablespoon at a time, whisk the hot sauce into the eggs, then return to the saucepan. Stir in the cooked and drained squash. Arrange in a greased shallow casserole dish.

TOPPING Mix the topping ingredients. (Next time I'll brown these a bit in a skillet.) Arrange evenly across the squash.

BAKE Bake for 25 - 30 minutes until hot and bubbly clear through. If the topping isn't browned, slip under the broiler for a few minutes, watching carefully so not to burn. Sprinkle with the chopped chives. Serve immediately.

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Still Hungry?


~ Easy-Easy Barely Roasted Zucchini & Yellow Squash ~
~ Yellow Squash Soup with Spinach: Early Autumn Leaves in Soup ~
~ Yellow Squash Coconut Soup ~
~ more summer squash recipes ~
~ more casserole recipes ~
from A Veggie Venture


~ Carrot & Zucchini Bread ~
~ Shredded Zucchini with Thyme ~
~ Mediterranean Eggplant ~
~ more summer squash recipes ~
from Kitchen Parade, my food column

Looking for healthy ways to cook vegetables? A Veggie Venture is home to hundreds of quick, easy and healthful vegetable recipes and the famous Alphabet of Vegetables. Healthy eaters will love the low carb recipes and the Weight Watchers recipes.
© Copyright 2008, 2014

Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. This one sounds really delicious!

  2. Alanna, your comment about all casseroles tasting the same made me smile. Cream of mushroom soup, indeed. Fortunately my mom wasn't much for casseroles that I can remember, so I only remember tuna casserole as bound by mushroom soup.

    My hubby says hot dish (yes he's from MN). It took me quite a while to realize that hot dish, to him, isn't a straight translation of casserole. Apparently some things are hot dish, and some are still casserole. From what I gather, most of what he calls hot dish contains elbow macaroni and therefore does not get made in my house :shudder:

  3. I've come to think that casseroles are a regional thing -- though I grew up in the right era for casseroles, I don't remember ever eating them or seeing one cooked in my house when I was growing up in the NY/NJ area. This one looks like a great potluck dish.

  4. I always thought "hot dish" and "casserole" were interchangeable. At least they were where I grew up. My mom never made one (that I remember) and the cooks didn't either. If I ate tuna and noodles it was at a friend's house. This sounds really good and I'm printing it out.

    BTW, I love your "World's Best Green Bean Casserole" with it's substitute for mushroom soup. Thanks for showing me how to cook without creamed soups! LOL

  5. I gave up on the "Cream of" soups when I learned they were made with MSG. This casserole looks delicious! I can't wait to try it! :) I LOVE your blog!!!!

  6. LOL about the soup-based casseroles! I have a few of those still in my recipe book from when I first moved out of home...

    This sounds delicious, and in keeping with the chillier weather. Nooooo, it can't be Fall yet!

  7. I just mentioned on Kalyn's blog that yellow squash has been especially delicious this year. Now you come up with another wonderful recipe featuring it. Thanks!

  8. Ah those Jr League books. Is that because they're real cooks?
    Those canned soup casseroles were a thing of the 50's I think.
    I'm always grateful I figured out how to get a casserole better without the cans.

    This looks excellent.

  9. Wow, how yummy! My summer squashes are done for the season. I cannot wait until next year!

  10. I have got to try this now that it's cooling off enough I can use my oven again. I make several squash casseroles but they each lend themselves to slightly different flavors and textures. Thank you so much for sharing.

  11. Great recipes - I tried the Summer Squash Casserole and we loved it! See JoyKnits.

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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna