Squash and Broccoli Casserole

Elevate your weeknight dinners with this comforting and flavorful Squash and Broccoli Casserole! Packed with tender yellow squash, vibrant broccoli florets, and smothered in a rich, creamy cheese sauce featuring sharp cheddar and Parmesan, this dish is the ultimate side or main. A golden, crispy panko breadcrumb topping infused with garlic and olive oil adds the perfect crunch to every bite. Ready in under an hour, this easy-to-make casserole is a crowd-pleaser that’s perfect for family gatherings or holiday feasts. Healthy vegetables, gooey cheese, and a crave-worthy crust combine to make this dish an irresistible classic.

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

Ingredients

• 3 medium yellow squash
• 3 cups broccoli florets
• 4 tablespoons butter
• 1 medium yellow onion
• 2 tablespoons all-purpose flour
• 1.5 cups milk
• 1.5 cups shredded sharp cheddar cheese
• 0.5 cup Parmesan cheese, grated
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup panko breadcrumbs
• 2 tablespoons olive oil
• 0.5 teaspoon garlic powder

Directions

Step 1

Preheat the oven to 375°F (190°C) and grease a 9x13-inch casserole dish.

Step 2

Slice the yellow squash into thin rounds and steam them along with the broccoli florets for 6-8 minutes, or until they are just tender. Drain well and set aside.

Step 3

In a large skillet, melt 2 tablespoons of butter over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.

Step 4

Sprinkle the flour over the onions and stir constantly, cooking for 1 minute to eliminate the raw taste of the flour.

Step 5

Gradually whisk in the milk and cook until the mixture thickens, about 2-3 minutes.

Step 6

Reduce the heat to low and stir in the shredded cheddar cheese and Parmesan cheese until fully melted and smooth. Season with salt and black pepper.

Step 7

Gently fold the steamed squash and broccoli into the cheese sauce until coated, then transfer the mixture to the prepared casserole dish, spreading it out evenly.

Step 8

In a small bowl, combine the panko breadcrumbs, olive oil, garlic powder, and the remaining 2 tablespoons of melted butter. Mix until the breadcrumbs are evenly coated.

Step 9

Sprinkle the breadcrumb mixture evenly over the top of the casserole.

Step 10

Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the breadcrumb topping is golden brown.

Step 11

Let cool for 5 minutes before serving. Enjoy your delicious Squash and Broccoli Casserole!

Nutrition Facts

Serving size	(1443.2g)

Amount per serving	% Daily Value*
Calories	2101.3

Total Fat 152.0g	0%
Saturated Fat 79.4g	0%
Polyunsaturated Fat 4.8g
Cholesterol 386.1mg	0%
Sodium 4923.4mg	0%
Total Carbohydrate 110.0g	0%
Dietary Fiber 10.5g	0%
Total Sugars 43.8g
Protein 87.4g	0%

Vitamin D 170.0IU	0%
Calcium 2296.7mg	0%
Iron 6.3mg	0%
Potassium 2120.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.4%

Protein: 16.2%

Carbs: 20.4%