The Baked Herb and Cheese Squash Casserole is the kind of comforting, flavorful side dish that instantly feels like a celebration of summer produce—a blend of tender squash, aromatic herbs, rich cheeses, and a buttery, golden topping that’s irresistibly crisp. With each bite, you get a perfect balance of fresh vegetables and creamy, cheesy goodness, making this casserole both hearty and satisfying. Whether you’re serving guests at a holiday gathering or jazzing up a weeknight dinner, the Baked Herb and Cheese Squash Casserole makes everyone at the table ask for seconds.
Ingredients You’ll Need
This dish keeps things delightfully straightforward, relying on a handful of pantry staples and everyday fresh ingredients. Each ingredient adds its own flair, whether it’s creamy richness, herby depth, or vibrant color—proof that simplicity can deliver knockout flavor.
- Yellow squash or zucchini: Brings mild, tender goodness and beautiful color to the casserole; slice them nice and thin for best results.
- Onion: Diced onions add a sweet savoriness that infuses the entire dish.
- Olive oil: Used for sautéing, olive oil helps soften veggies and lends a subtle richness.
- Salt and black pepper: A classic duo for seasoning and enhancing every flavor in the pan.
- Garlic powder: Supplies a punch of garlicky aroma without overpowering the fresh herbs.
- Dried Italian herbs: A blend of thyme, oregano, and basil brings the garden straight to your casserole.
- Sour cream: Adds creamy tang and a luscious texture in every forkful.
- Mayonnaise: Keeps the filling velvety and ensures a rich, decadent taste.
- Shredded cheddar cheese: Melts into every nook, supplying sharp, classic cheesiness.
- Grated Parmesan cheese: Adds salty umami and helps brown the top layer beautifully.
- Breadcrumbs or crushed Ritz crackers: For that all-important buttery crunch on top—both options are delicious.
- Unsalted butter: Melded with the coating for a golden, melt-in-your-mouth finish.
- Fresh parsley: Chopped and sprinkled as a fresh, green garnish that brightens every bite.
How to Make Baked Herb and Cheese Squash Casserole
Step 1: Prep Your Baking Dish and Oven
Set yourself up for casserole success by preheating your oven to 375°F (190°C) and lightly greasing a 9×13-inch baking dish. This not only prevents sticking but also makes serving the finished casserole a breeze. The right temperature guarantees a bubbly, golden finish without overcooking your tender squash.
Step 2: Sauté the Squash and Onions
Heat the olive oil in a skillet over medium heat. Add the sliced squash (or zucchini, or both!) and the diced onion. Season immediately with salt and pepper, then sauté for about 8 to 10 minutes, just until softened. Stir occasionally so nothing browns too much. When they’re just tender, drain off any extra liquid—this keeps your Baked Herb and Cheese Squash Casserole from turning soggy.
Step 3: Create the Creamy Cheese Mixture
In a large mixing bowl, blend together sour cream, mayonnaise, garlic powder, dried Italian herbs, shredded cheddar, and grated Parmesan. This glorious blend is the secret to that rich, cheesy interior. Stir it enthusiastically until smooth, then fold in your cooked squash and onions. This step evenly coats every morsel in creamy, herby goodness.
Step 4: Assemble and Top the Casserole
Spread the well-mixed filling into your prepared dish, smoothing it out with a spatula for an even layer. In a small bowl, stir together your breadcrumbs (or Ritz crackers) with the melted butter until the mixture is evenly moistened. Sprinkle this generous topping over the casserole—this is where crunch and golden flavor come to life.
Step 5: Bake to Bubbling Perfection
Slide the casserole, uncovered, into your hot oven and bake for 25 to 30 minutes. Watch for a delightful golden brown color on top, and signs of bubbling around the edges. When it’s done, remove from the oven and let it cool briefly—it’ll be piping hot!
Step 6: Garnish and Serve
Just before serving, shower the top with freshly chopped parsley. This final flourish adds color and a garden-fresh note, bringing your Baked Herb and Cheese Squash Casserole fully to life. Now dig in while it’s warm and melty!
How to Serve Baked Herb and Cheese Squash Casserole
Garnishes
Parsley is classic, but don’t stop there! Finishing with a flurry of chives or a light sprinkle of extra Parmesan can add extra flair and flavor. Look for fresh herbs that match the dish’s aromatic spirit—you want every serving to look and taste as inviting as possible.
Side Dishes
This casserole pairs gloriously with a roast chicken, juicy turkey, or any simply grilled meats. For a vegetarian feast, try it with a fresh tomato salad, roasted potatoes, or a crisp green salad for balance. Don’t forget the crusty bread to soak up every last cheesy, herby bit!
Creative Ways to Present
Individual ramekins turn this family-style favorite into an elegant starter for dinner parties. For buffets, bake your Baked Herb and Cheese Squash Casserole in a pretty ceramic dish to make it the centerpiece. You can even serve spoonfuls in warm pita pockets for an unexpected twist at a brunch table.
Make Ahead and Storage
Storing Leftovers
After you’ve enjoyed your meal, any remaining Baked Herb and Cheese Squash Casserole can be cooled to room temperature and stored in an airtight container in the refrigerator. It’ll stay delicious for up to 3 days and makes fantastic quick lunches or snacks.
Freezing
If you want to freeze the casserole, bake it fully and let it cool. Portion it into freezer-safe containers or wrap the dish tightly. To preserve its best texture and flavor, use within 2 months, and defrost it overnight in the fridge when you’re ready to enjoy again.
Reheating
For the best results, reheat leftovers in the oven at 350°F until warmed through and the topping has regained its crunch—about 15 minutes. You can microwave individual servings, but the breadcrumb topping will lose some crispness. A quick oven broil at the end can help revive that irresistible crust!
FAQs
Can I use only zucchini instead of yellow squash?
Absolutely! This recipe is equally wonderful with all zucchini, all yellow squash, or a blend of both. The flavors are very similar, so use whatever’s freshest or most abundant in your kitchen.
Can I make Baked Herb and Cheese Squash Casserole gluten free?
Yes, simply swap in gluten-free breadcrumbs or your favorite gluten-free cracker crumbs for that buttery topping. The rest of the ingredients are naturally gluten free, so it’s an easy upgrade.
What’s the best way to prevent a watery casserole?
Be sure to sauté the squash and onions until soft and then drain any excess liquid before mixing with the other ingredients. This simple step guarantees the casserole stays creamy, not watery.
Can I assemble ahead and bake later?
Definitely. You can assemble the casserole (minus the breadcrumb topping), cover and refrigerate it for up to 24 hours. When ready to bake, add the topping and extend baking time by a few minutes if the dish is cold from the fridge.
Is it possible to add extra cheese or other herbs?
For sure! Try mixing in mozzarella, Swiss, or goat cheese for a fun spin, or toss in chopped fresh basil or thyme with the parsley for a boost in fresh flavor. Baked Herb and Cheese Squash Casserole is the perfect canvas for your favorite mix-ins.
Final Thoughts
If you’re looking for a guaranteed crowd-pleaser that’s as easy as it is impressive, you absolutely need to try Baked Herb and Cheese Squash Casserole. It’s homey, bursting with savory flavors, and just plain fun to make and serve. Give it a spot on your table—you’ll be amazed how quickly it disappears!
Print
Baked Herb and Cheese Squash Casserole Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A delightful Baked Herb and Cheese Squash Casserole that combines tender yellow squash, savory herbs, and a creamy cheese blend, topped with a crispy breadcrumb crust. This comforting dish is perfect for gatherings or as a flavorful side.
Ingredients
Main Dish
- 4 cups yellow squash or zucchini (sliced into thin rounds)
- 1 small onion (diced)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian herbs (or a mix of thyme, oregano, and basil)
Cheese Mixture
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
Topping
- 1 cup breadcrumbs or crushed Ritz crackers
- 2 tablespoons unsalted butter (melted)
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
- Preheat and Prepare: Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Sauté Squash and Onion: In a skillet, sauté squash and onion with olive oil, salt, and pepper until softened. Drain excess liquid.
- Prepare Cheese Mix: In a bowl, combine sour cream, mayonnaise, garlic powder, herbs, cheddar, and Parmesan. Add squash and onion, mix well, and spread in the baking dish.
- Add Topping: Combine breadcrumbs with melted butter, sprinkle over the casserole.
- Bake: Bake for 25-30 minutes until golden and bubbly. Garnish with parsley before serving.
Notes
- For added richness, include 1/2 cup mozzarella in the topping.
- This dish can be prepped in advance and baked later.
- Perfect as a side for roasted meats or poultry.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American, Southern-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 24 g
- Saturated Fat: 9 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 45 mg
