Cheesy Zucchini Squash Casserole Recipe

Introduction

This Cheesy Zucchini Squash Casserole is a comforting, crowd-pleasing side dish perfect for any meal. With tender squash, creamy cheese, and a crispy breadcrumb topping, it’s easy to prepare and packed with flavor.

Ingredients

• Cooking spray
• 1 ½ pounds zucchini (any mix of zucchini and yellow squash, chopped)
• ½ large onion (finely chopped)
• 2 large eggs
• 8 ounces Monterey Jack cheese (shredded)
• 10.5 ounces cream of mushroom soup (condensed)
• 1 cup seasoned bread crumbs (divided)
• 6 tablespoons butter (cut into 6 individual pieces)

Instructions

1. Step 1: Preheat your oven to 350℉ and spray a 9″ x 13″ baking dish with cooking spray. Set the dish aside.
2. Step 2: In a large mixing bowl, combine half a cup of the bread crumbs with the chopped zucchini, onion, eggs, shredded cheese, and condensed cream of mushroom soup. Mix well until all ingredients are evenly incorporated.
3. Step 3: Spread the squash mixture evenly in the prepared baking dish.
4. Step 4: Sprinkle the remaining half cup of bread crumbs evenly over the top of the squash mixture. Distribute the individual pieces of butter evenly over the bread crumb layer.
5. Step 5: Bake in the preheated oven for 40-45 minutes, or until the squash is fork tender and the topping is golden brown.
6. Step 6: Let the casserole cool slightly, about 10 minutes, before serving. This helps it set for easier slicing.

Tips & Variations

• Use a mix of yellow squash and zucchini to add color and variety to the casserole.
• For added flavor, sprinkle a little garlic powder or fresh herbs like thyme into the squash mixture.
• Substitute cream of mushroom soup with cream of chicken or cream of celery soup if preferred.
• To make it gluten-free, use gluten-free bread crumbs and verify that the soup is gluten-free.

Storage

Store leftover casserole tightly covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warmed through, or reheat the entire dish in a 350℉ oven for 15-20 minutes. This casserole is best enjoyed fresh but keeps well refrigerated.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can prepare the casserole up to the baking step and refrigerate it for a few hours before baking. Just add a few extra minutes to the baking time if baking from chilled.

What can I use instead of Monterey Jack cheese?

You can substitute Monterey Jack with cheddar, mozzarella, or a blend of cheeses according to your preference. Choose a cheese that melts well for the best texture.

Cheesy Zucchini Squash Casserole Recipe

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★★★★★

4.6 from 117 reviews

• Author: Hugo
• Total Time: 1 hour
• Yield: 6 servings 1x

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Description

This Cheesy Zucchini Squash Casserole is a comforting and flavorful side dish that combines tender zucchini and yellow squash with creamy mushroom soup, melted Monterey Jack cheese, and a crunchy breadcrumb topping. Baked to golden perfection, it’s perfect for family dinners or potlucks.

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Ingredients

Scale 1x2x3x

Main Ingredients

• Cooking Spray
• 1 ½ pounds Zucchini (any mix of zucchini and yellow squash, chopped)
• ½ large Onion (finely chopped)
• 2 large Eggs
• 8 ounces Monterey Jack Cheese (shredded)
• 10.5 ounces Cream of Mushroom Soup (condensed)
• 1 cup Seasoned Bread Crumbs (divided)
• 6 tablespoons Butter (cut into 6 individual pieces)

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Instructions

1. Preheat oven: Preheat your oven to 350℉ (175℃) to prepare for baking the casserole.
2. Prepare the baking dish: Lightly spray a 9″ x 13″ baking dish with cooking spray to prevent sticking and set it aside.
3. Mix ingredients: In a large mixing bowl, combine ½ cup of the seasoned breadcrumbs with the chopped zucchini and yellow squash, finely chopped onion, eggs, shredded Monterey Jack cheese, and condensed cream of mushroom soup. Stir until everything is evenly incorporated.
4. Assemble casserole: Spread the squash mixture evenly in the prepared baking dish, creating a uniform layer.
5. Add topping: Evenly sprinkle the remaining ½ cup of seasoned breadcrumbs over the top of the squash mixture. Distribute the 6 individual pieces of butter evenly across the breadcrumb topping to help achieve a golden crust.
6. Bake: Place the casserole in the preheated oven and bake for 40 to 45 minutes, or until the squash is fork-tender and the topping is golden and crisp.
7. Cool and serve: Allow the casserole to cool slightly, about 10 minutes, before serving to let it set and enhance flavors.

Notes

• For a gluten-free option, substitute seasoned gluten-free breadcrumbs.
• You can use all zucchini or a mix of zucchini and yellow squash depending on availability and preference.
• Letting the casserole cool slightly helps in better slicing and serving.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American

Keywords: zucchini casserole, cheesy squash casserole, baked vegetable casserole, creamy zucchini bake, easy side dish