Yellow Squash Casserole is an easy South Louisiana side dish made with fresh squash, onions, garlic, butter, Creole seasoning, and breadcrumbs. The squash is simmered to release excess moisture before the breadcrumbs bring everything together. The result is a simple, flavorful casserole with a tender interior and lightly browned top; no cheese, eggs, or canned soup required.
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Yellow Squash in South Louisiana Cooking
Yellow squash is a staple in South Louisiana's vegetable gardens and kitchens. Squash has deep roots in Native American agriculture and was cultivated in North America long before European settlement. Although yellow squash may seem modest alongside zucchini or the distinctive mirliton, it holds its own in Cajun and Creole cooking. Its mild flavor and tender texture make it remarkably versatile, and South Louisiana cooks put those qualities to good use in casseroles, stewed vegetable dishes, and countless family recipes.
Keys to an Excellent Yellow Squash Casserole
- Cook off excess moisture.
- Build flavor with the onions and garlic.
- Add the breadcrumbs gradually.
- Bake until browned, then rest for 10 to 15 minutes.
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Here's What You Need
Here are some of the key ingredients for this recipe. A complete list of ingredients with quantities can be found in the printable recipe card:
Ingredient Notes
- Yellow Squash: Use fresh yellow squash, sliced but not peeled. (See below for alternatives).
- Breadcrumbs: I use seasoned breadcrumbs, but you can use plain breadcrumbs and add additional herbs to the recipe.
- Creole Seasonings: I developed this recipe using Le Bon Papa Creole Seasoning, an all-purpose Creole or Cajun seasoning that contains no salt or MSG. If you use a seasoning that contains salt, taste the recipe before adding any more.
- Salt: This recipe also contains salt from the butter and breadcrumbs. If you prefer, you can substitute no-salt versions of either.
Substitutions and Variations
Yellow squash and zucchini can be used interchangeably or combined in equal amounts. Neither needs peeling.
For variation, add well-drained chopped tomatoes with the squash or browned diced smoked ham with the onions. For extra smoky flavor, use bacon grease instead of butter.
For a vegan casserole, replace the butter with vegetable oil, olive oil, or vegan butter.
Cookware
You will not need any special equipment to prepare a Yellow Squash Casserole. Prepare the casserole in a Dutch oven, then bake it in an oven-safe baking dish.
Hints and Tips (FAQ)
Yellow squash releases considerable moisture as it cooks. Simmer it uncovered until most of that liquid evaporates, then add the breadcrumbs gradually to bind the remaining moisture without making the casserole dry.
No. Wash the squash well, trim the ends, and slice it without peeling or removing the seeds. The skin and seeds of tender yellow summer squash are edible.
Yes. Prepare the squash mixture and transfer it to the baking dish. Let it cool, cover, and refrigerate overnight. Add the breadcrumb and butter topping just before baking.
Yes. Replace the yellow squash with an equal amount of zucchini, or use a combination of the two. Zucchini also does not need to be peeled.
Here's What You Do
First…you have a beer. That's the secret to no-angst cooking-fun, relaxed, and rewarding. Sip while you read the recipe from start to finish. Then perform your mise en place: gather your ingredients, prep them as they'll be used, and set out your equipment. With everything in place and your mindset right, you're ready to cook with confidence and enjoy the process as much as the meal.
Mise en place
No-angst cooking continues with mise en place. Before you ever turn on the heat, prep and measure every ingredient exactly as it will be used (chopped, diced, sliced, or minced). When everything's ready to go, most of the work is behind you-and the cooking becomes simple, seamless, and enjoyable.
Sauté the Aromatics and Simmer the Squash
What happens in this step? The onions and garlic soften in butter before the squash simmers and releases its moisture.
Lagniappe Tip: Add the squash in batches, stirring until it cooks down just enough for you to add more squash.
Season and Bind the Squash Mixture
What happens in this step? The squash is seasoned and simmered uncovered to reduce excess liquid, then breadcrumbs are added to bind the mixture.
Lagniappe Tip: To prepare the casserole ahead, transfer the squash mixture to the baking dish, let it cool, then cover and refrigerate overnight. Add the breadcrumbs and butter just before baking.
Top and Bake the Casserole
What happens in this step? The squash mixture is topped with breadcrumbs and butter, then baked until lightly browned and bubbling around the edges.
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Serving Suggestions
Let the Yellow Squash Casserole rest uncovered for 10 to 15 minutes before serving. It makes a versatile side dish for roasted or grilled chicken, pork, beef, or seafood and fits naturally alongside rice, potatoes, or other South Louisiana favorites.
Serve Yellow Squash Casserole with these Sweet Daddy D favorites:
More Yellow Squash Recipes
Leftover Tips
Store leftover Yellow Squash Casserole in an airtight container in the refrigerator for 3 to 4 days. Reheat individual servings in the microwave or cover and warm the casserole in a 350°F oven until heated through.
For longer storage, freeze it in an airtight container for up to 2 to 3 months for best quality. Thaw overnight in the refrigerator before reheating. The flavor will hold up well, although the squash and breadcrumb topping may be softer after freezing.
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Yeah You Right!
Publisher's Note: This article was originally published in August 2018. It was updated in July 2026 with revised content, new step-by-step photos, and additional cooking tips. The recipe remains unchanged.
Recipe
Yellow Squash Casserole
Here's What You Need
- 6 tablespoons butter, divided
- 2 cups yellow onions, roughly chopped
- 1 tablespoon garlic, roughly chopped
- 8 cups sliced fresh yellow squash
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 tablespoons sugar
- 2 tablespoons Creole seasoning
- ⅔ cup seasoned breadcrumbs, divided
Here's What You Do
- Preheat the oven to 350°F. Use 1 tablespoon butter to grease a casserole dish; set aside.
- Melt 4 tablespoons butter in a Dutch oven over medium-high heat.
- When the butter begins to foam, add the onions. Sauté until they begin to turn translucent, about 8 minutes.
- Add the garlic and sauté until aromatic, about 2 minutes.
- Add the squash, working in batches if necessary. Stir each batch until it cooks down enough to make room for the next.
- Add the salt and black pepper. Reduce the heat to low, cover, and simmer for 15 minutes, stirring occasionally to prevent sticking.
- Remove the cover and add the sugar and Creole seasoning. Mix well, lightly mashing some of the larger squash pieces with the spoon.
- Simmer uncovered for 15 minutes, stirring occasionally, until most of the released liquid has evaporated.
- Remove the Dutch oven from the heat. Gradually add ½ cup breadcrumbs, stirring until the mixture comes together and most of the remaining liquid is absorbed.
- Transfer the squash mixture to the prepared casserole dish. Sprinkle with the remaining breadcrumbs and dot with the remaining 1 tablespoon butter.
- Bake uncovered for about 30 minutes, until lightly browned on top and bubbling around the edges.
- Let the casserole rest uncovered for 10 to 15 minutes before serving.
Recipe Notes
Nutrition Estimate
It's Me!
Louisiana is a wonderful place where the rich cultural heritage enriches and entertains. I'm Dave Howson, aka Sweet Daddy D. I'm glad you found my website and I look forward to exploring the cultural mosaic of Louisiana with you…
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Lesley says
Can you make this with mirlitons? Any changes to recipe?
Sweet Daddy D says
Hey, Lesley. I think this would be great with mirliton. I would suggest peeling the mirliton, slicing them in two lengthwise, then scooping out the seed. Give the peeled, de-seeded mirliton a rough chop. Keep in mind that the mirliton is mostly water, so you'll want to simmer them until most of the water has been eliminated. That may take more than 30 minutes, you'll just have to watch it. Other than that, I don't think any other changes need to be made. Another example is my recipe Mirliton Casserole with Shrimp. You could leave out the shrimp if you prefer. Thanks for the question. Let me know how it turns out.
Cindy says
I have made a lot of squash casseroles over the years, this is by far the most flavorful! Our new favorite, thank you. Can’t wait to share this recipe with friends and family.
Sweet Daddy D says
That's nice to hear, Cindy. I'd love you to share it! Thanks.
Regina says
Oh my goodness, I had never eaten squash before in my life but this is delicious. I have made three batches already. Not sure how to get it to look like the picture but the taste is great
Sweet Daddy D says
Thanks so much, Regina. This is one of my favorites too. Try the sauteed squash and zucchini. I appreciate you reaching out.