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a serving of squash casserole topped with breadcrumbs on a white plate next to an orange napkin.
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5 from 11 votes

Mini Squash Casserole

This mini squash casserole is a creamy, cheesy dish made with tender squash and topped with crispy breadcrumbs. Enjoy it as a main course or a flavorful side.
Prep Time10 minutes
Cook Time40 minutes
Cool10 minutes
Total Time1 hour
Course: Main Dish, Side Dish
Cuisine: American
Diet: Vegetarian
Keyword: casserole, squash casserole, vegetarian, vegetarian casserole
Servings: 2 servings
Author: Joanie Zisk

Equipment

Ingredients

  • 3 tablespoons salted butter -divided plus a little more for buttering the baking dish
  • ½ cup Panko breadcrumbs
  • 1 pound yellow squash sliced into ¼ inch slices and then cut into half moon shapes - (about 2 to 3 small yellow squash)
  • ¼ teaspoon kosher salt
  • ½ cup chopped onions
  • ½ cup chopped red bell peppers
  • 1 clove garlic -minced
  • 1 large egg
  • 2 tablespoons sour cream
  • 2 tablespoons mayonnaise
  • ½ cup shredded cheddar cheese
  • 2 tablespoons shredded Parmesan cheese
US - Metric

Instructions

  • Preheat the oven to 350°F (177°C). Lightly butter a 5x7-inch baking dish and set it aside.
  • Toast the Breadcrumbs: Melt butter in a 10-inch skillet over medium heat. Add panko and cook, stirring often, until golden brown, about 5 minutes. Remove from the heat and transfer to a bowl.
  • Cook the Squash: Melt 1 tablespoon of butter in a 10- or 12-inch skillet over medium heat. Add the squash and salt. Cook for about 10 minutes, stirring occasionally, until tender. (The squash will shrink as it cooks.)
  • Add the Vegetables: Stir in the onions and bell peppers and cook for 5 minutes, stirring often. Add the garlic and cook for 30 seconds, then remove from heat.
  • Make the Egg Mixture: In a small bowl, whisk the egg. Add sour cream and mayonnaise and whisk until smooth, then stir in the cheddar cheese.
  • Assemble the Casserole: Stir the egg mixture into the cooked squash and vegetables. Transfer to the prepared baking dish and place on a rimmed baking sheet.
  • Add the Topping: Mix Parmesan with the toasted breadcrumbs. Sprinkle over the top and dot with 1 tablespoon of butter, cut into small pieces.
  • Bake: Bake for 20–25 minutes, until set and the topping is golden.
  • Cool & Serve: Let the casserole cool for 5–10 minutes before serving.

Notes

  • Prep Ahead: Slice the squash, chop the onions and peppers, and gather all ingredients before you start cooking. This makes the process smoother.
  • Toast the Breadcrumbs: This step adds extra crunch and enhances the flavor, so don’t skip it.
  • Use the Right Baking Dish: A 5x7-inch baking dish is the perfect size for this recipe.
  • Let It Cool: The casserole is best served warm, but it also tastes great at room temperature.
  • Storage & Reheating: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 300°F to maintain the texture.

Nutrition

Serving: 1serving | Calories: 439kcal | Carbohydrates: 24g | Protein: 11g | Fat: 35g | Saturated Fat: 16g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 155mg | Sodium: 748mg | Potassium: 755mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1241IU | Vitamin C: 42mg | Calcium: 150mg | Iron: 2mg

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