Yellow Squash Casserole

This easy Yellow Squash Casserole combines fresh squash, onions, garlic, butter, Creole seasoning, and breadcrumbs in a simple South Louisiana side dish.

Servings Servings

Cuisine Cajun, Creole

Course Side Dish

Calories 100

Prep Time 10

Cook Time 1 10

Total Time 1 35

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.

Notes

Read my article, Yellow Squash Casserole, for detailed instructions, ingredient notes, and step-by-step photos.

Yellow squash does not need to be peeled. Wash it well, trim the ends, and slice it with the skin and seeds intact.

Add the breadcrumbs gradually. Use only enough to absorb most of the remaining moisture and bring the squash mixture together.

To make ahead, transfer the squash mixture to the casserole dish, let it cool, then cover and refrigerate overnight. Add the breadcrumb and butter topping just before baking.

Yellow squash may be replaced with an equal amount of zucchini, or use a combination of the two.

Commercial Creole seasonings vary in salt and heat. Taste the squash mixture before adding more salt or seasoning.

Refrigerate leftovers in an airtight container for 3 to 4 days. Freeze for up to 2 to 3 months for best quality. Thaw overnight in the refrigerator and reheat until heated through.

Nutrition