Two Cheese Squash Casserole

Recipe by KathyP53

Make this with yellow squash, zucchini, or a combination of both. Great late summer side dish.

Top Review by barefootmommawv

This is really good. Well beyond good. I used frozen squash I grew in my garden last year. It turned out nicely. I also submitted this recipe with a few minor changes to a local cookbook contest and took 3 place with it. I was about to post the recipe when I saw you had it already here. Thanks for posting. It's a keeper in our house.

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Cook squash in boiling water to cover in a large skillet 8-10 minutes or just until tender. Drain well and gently press between paper towels.
  3. Melt 2 tablespoons butter in skillet over medium-high heat; add onion and garlic, and sauté 5-6 minutes or until tender. Remove skillet from heat, stir in squash, 1 cup breadcrumbs, 3/4 cup Parmesan cheese, and next 7 ingredients. Spoon into a lightly greased 13x9-inch baking dish.
  4. Melt remaining butter. Stir together melted butter, remaining 1 1/2 cups soft breadcrumbs, 1/2 cup Parmesan cheese, and garlic salt. Sprinkle mixture evenly over top of casserole.
  5. Bake at 350°F for 35-40 minutes or until set.

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