Yellow Squash and Spinach Casserole

READY IN: 40mins
Recipe by Veghead

From Better Homes and Gardens, "Perfect Party Food"

Top Review by 3tangerines

I made this recipe but used about 1/2 the spinach and substituted 12oz of quartered white mushrooms for the other half. I also used Light Buresin (Garlic and Herb flavor), and topped it with crushed Garlic and Butter croutons prior to baking. That gave it a textural dimension . It was delicious and I am sure I will be making it again.

Ingredients Nutrition


  1. Coat a 13 x 9 inch baking dish with nonstick cooking spray.
  2. In a large skillet, heat the butter and oil together over medium high heat. When the butter is melted, add the onion and cook, stirring, until softened, about 3 minutes. Add the squash and cook another 3 minutes, stirring a few times. Stir in the spinach, salt, pepper, and nutmeg and cook, stirring, until the mixture begins to lose some of its moisture, about 5 minutes. Stir the flour into the squash mixture and cook until absorbed, another 2 minutes. Add the milk and Boursin and stir until the mixture comes to a boil and the cheese has melted. Transfer to the prepared dish. (At this point, you can let cool, cover, and refrigerate for up to 2 days. Bring to room temperature before continuing.).
  3. Preheat the oven to 350 degrees F. Bake the casserole until the top is golden brown, about 20 minutes. Let rest 5 to 10 minutes before serving.

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