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Yellow Squash Casserole

A very simple casserole featuring the sweetness of summer squash, combined with yellow onions, garlic and butter, baked to a golden brown.
Prep Time10 mins
Cook Time1 hr 10 mins
Total Time1 hr 20 mins
Course: Side Dish
Cuisine: Cajun, Creole
Keyword: yellow squash casserole
Servings: 10 Servings
Calories: 102kcal
Author: Sweet Daddy D

Here's What You Need

  • 4 tablespoons Butter plus some for the topping
  • 2 medium Yellow Onions rough chopped
  • 3 -4 cloves garlic chopped
  • 8 cups fresh yellow squash sliced
  • 2 tablespoons Creole seasoning
  • 2 tablespoons sugar
  • ½ cups seasoned bread crumbs plus some for the topping
  • to taste Kosher Salt and Ground Black Pepper

Here's What You Do

  • Melt the butter over medium high heat in a dutch oven with a heavy lid.
  • When the butter is beginning to foam, add the onions and sauté until starting to clear.
  • Add garlic and saute until aromatic, about 2 minutes.
  • Add sliced squash to the dutch oven and stir well; you may need to do this in batches, stirring until each batch cooks down slightly and makes room for the next batch. When all the squash is in the dutch oven, add kosher salt and pepper to taste. Turn down heat to low, Cover the pot and simmer for 30 minutes. Stir occasionally so it does not stick.
  • At the 15 minute mark, add the sugar and creole seasoning and mix together well. Mash down some of the larger pieces slightly with your mixing spoon. Remove the cover for the remaining 15 minutes.
  • After a total of 30 minutes, remove from the heat and mix in the bread crumbs a little at a time until the mixture tightens up and most of the liquid is absorbed.
  • Transfer the squash to a buttered casserole dish. Sprinkle some breadcrumbs lightly on the top and place about 6 or 8 small dots of butter on top.
  • Place the casserole dish in a preheated 350 degree oven and bake, uncovered, for about 30 minutes. It should be getting brown on top and bubbly on the sides.


No need to peel the squash before cooking. Summer squash varieties have soft skin, which cooks well.
Some commercial creole seasonings have a lot of salt and varying degrees of hot pepper, so make sure you taste  before you add more seasoning to it.


Calories: 102kcal | Carbohydrates: 13g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 117mg | Potassium: 288mg | Fiber: 2g | Sugar: 6g

This recipe came from First...You Have a Beer (www.firstyouhaveabeer.com). If you like it, please leave a 5 star rating and a comment on the site and, most importantly, SHARE it with your friends.