Why This Cheesy Squash Casserole is a Must-Try
When I think of comfort food, this cheesy squash casserole immediately springs to mind. It’s more than just a dish; it’s a warm hug on a plate. My family recipes always have a special place in my heart. This one, in particular, brings so much joy. We’ve worked hard to perfect it. You’ll see that our approach focuses on achieving that perfectly gooey texture. We use a smart blend of cheeses. This isn’t just any casserole. It’s the one that makes everyone ask for seconds. It’s simple, yet incredibly satisfying. Prepare to fall in love with this cheesy delight.
Ultimate Cheesy Squash Casserole: 4 Cheeses
This recipe delivers an incredibly cheesy and gooey squash casserole, perfect for any occasion. Learn how to achieve the ultimate melty texture with strategic cheese choices and techniques.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 lbs yellow squash, thinly sliced
- 1 onion, finely chopped
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 8 oz shredded cheddar cheese
- 4 oz shredded Gruyere cheese
- 4 oz shredded Monterey Jack cheese
- 1/2 cup breadcrumbs
- 2 tablespoons melted butter
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Stir in the flour and cook for 1 minute, stirring constantly.
- Gradually whisk in the milk until smooth. Cook, stirring, until the sauce thickens.
- Remove from heat and stir in salt, pepper, and nutmeg.
- Add 6 oz of the cheddar cheese, all of the Gruyere, and all of the Monterey Jack cheese to the sauce. Stir until melted and creamy.
- Add the sliced squash to the cheese sauce and toss to coat evenly.
- Pour the squash mixture into a greased 9×13 inch baking dish.
- In a small bowl, combine the breadcrumbs with the 2 tablespoons of melted butter. Sprinkle this mixture evenly over the squash.
- Top with the remaining 2 oz of shredded cheddar cheese.
- Bake for 30-40 minutes, or until bubbly and the topping is golden brown.
Notes
- For an extra gooey texture, consider using a blend of cheeses that melt well, like Gruyere, Monterey Jack, and a sharp cheddar.
- To ensure even melting, shred your own cheese rather than using pre-shredded, as pre-shredded cheeses often contain anti-caking agents that can affect meltability.
- You can prepare this casserole up to the point of baking and refrigerate it for up to 24 hours. Add a few extra minutes to the baking time if baking from cold.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 70mg