Squash Casserole Melody

Delight your taste buds with the comforting harmony of a delectable *Squash Casserole Melody*, a vibrant medley of yellow squash, zucchini, and butternut squash baked to perfection in a creamy cheddar-Parmesan cheese sauce. This family-friendly casserole combines tender, sautéed squash and onions with a luscious homemade cheese sauce, topped with a golden, buttery breadcrumb crust infused with fresh parsley. Perfect as a hearty side dish or a centerpiece at your next gathering, this recipe is easy to prepare and packed with nourishing veggies, rich flavors, and a satisfying crunch. With a baking time of just 30 minutes, it’s an ideal option for busy weeknights or holiday spreads. Serve this warm, bubbly casserole alongside grilled meats or a fresh salad for a dish that’s as wholesome as it is irresistible.

Nutriscore Rating: 56/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 medium yellow squash
• 2 medium zucchini
• 1 small butternut squash
• 1 medium onion
• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup milk
• 0.5 cup heavy cream
• 1.5 cups shredded cheddar cheese
• 0.5 cup grated Parmesan cheese
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon garlic powder
• 3 cups breadcrumbs
• 2 tablespoons fresh parsley

Directions

Step 1

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set it aside.

Step 2

Slice the yellow squash, zucchini, and butternut squash into thin, even rounds. Finely dice the onion.

Step 3

In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.

Step 4

Add the sliced squash to the skillet, season with half of the salt, pepper, and garlic powder, and sauté for 5-7 minutes until just tender. Remove from heat and set aside.

Step 5

In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute until bubbly and golden.

Step 6

Gradually whisk in the milk and heavy cream, stirring constantly to avoid lumps. Cook for 2-3 minutes until thickened.

Step 7

Stir in the shredded cheddar cheese and grated Parmesan cheese, reserving a handful of cheddar for topping. Mix until smooth and creamy.

Step 8

Season the cheese sauce with the remaining salt, pepper, and garlic powder. Adjust seasoning to taste.

Step 9

In a large mixing bowl, combine the sautéed squash and onions with the cheese sauce, ensuring all the vegetables are well coated. Transfer the mixture to the prepared baking dish.

Step 10

In a small bowl, combine the breadcrumbs with the reserved cheddar cheese and chopped parsley. Sprinkle the mixture evenly over the casserole.

Step 11

Bake in the preheated oven for 25-30 minutes, or until the top is golden and the casserole is bubbling around the edges.

Step 12

Allow the casserole to cool for 5-10 minutes before serving. Garnish with additional parsley if desired.

Nutrition Facts

Serving size	(1918.6g)

Amount per serving	% Daily Value*
Calories	3398.3

Total Fat 182.3g	0%
Saturated Fat 92.5g	0%
Polyunsaturated Fat 4.2g
Cholesterol 429.4mg	0%
Sodium 13233.6mg	0%
Total Carbohydrate 339.7g	0%
Dietary Fiber 21.6g	0%
Total Sugars 80.6g
Protein 124.0g	0%

Vitamin D 111.8IU	0%
Calcium 2315.8mg	0%
Iron 19.6mg	0%
Potassium 2481.4mg	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: 46.9%

Protein: 14.2%

Carbs: 38.9%