Squash Casserole

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This cheesy squash casserole recipe is a classic side dish with a rich, creamy sauce and toasty breadcrumb topping. It’s always a hit!

Prep Time 10

Cook Time 50

Total Time 1

Servings servings

Calories 383kcal

Ingredients

3 tablespoons olive oil 39 g
3 pounds summer squash cut into 1/4” slices (about 6 squash) 1362 g
1 cup Vidalia onion cut into slices 150 g
1 ½ teaspoon kosher salt divided 9 g
1 clove garlic minced 3 g
2 teaspoons fresh thyme
½ cup non-dairy milk 110 g
2 tablespoons cornstarch 16 g
1 cup vegan sour cream 240 g
½ cup vegan mayonnaise 112 g
½ teaspoon black pepper
¼ teaspoon paprika
¾ cup vegan shredded cheese divided 84 g
3 tablespoons vegan butter melted 42 g
1 cup breadcrumbs 80 g

Instructions

Preheat the oven to 350ºF and spray a 2-quart casserole dish with nonstick cooking spray.
Add the olive oil to a large skillet over medium heat.
Add the sliced squash, onion and 1 teaspoon salt to the oil and cook, stirring frequently, until the squash is barely softened. Add the garlic and thyme and cook 1-2 minutes more.
Remove the squash from heat and place it in a colander to drain any excess moisture. Let it sit for 5-10 minutes.
Add the non-dairy milk and cornstarch to a large bowl. Whisk together until the cornstarch has dissolved.
Add the remaining 1⁄2 teaspoon salt, sour cream, mayonnaise, black pepper and paprika to the milk. Whisk together until it’s a smooth sauce.
Transfer the drained squash to the bowl with the sauce. Add 1⁄2 cup of shredded cheese. Stir everything together.
Spread the vegetables into the prepared baking dish. Cover with remaining shredded cheese.
Combine the breadcrumbs and melted butter and sprinkle them over the top of the casserole.
Bake in the preheated oven for 30 minutes or until the topping is golden brown and the casserole is bubbly.

Notes

To store: Leftover squash casserole can be stored in an airtight container in the refrigerator for up to 3 days. You can reheat it in a 350ºF oven or warm up smaller portions in the microwave.

To freeze: Place the casserole in a freezer-safe container and store it for up to 3 months. Thaw in the refrigerator, then reheat according to the instructions above.

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