Homestyle Cheesy Zucchini Squash Casserole Bake (Print Version)

Homestyle Cheesy Zucchini Squash Casserole bake. Creamy, cheesy, and packed with garden fresh goodness. A comforting family favorite, easy to make.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 55 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Garden Goodness

01 - 2 medium zucchini, sliced
02 - 2 medium yellow squash, sliced
03 - 1 small onion, chopped
04 - 3 cloves garlic, minced

→ Creamy Goodness

05 - 1 (10.5 oz) can cream of mushroom soup
06 - 1/2 cup sour cream (full-fat, please!)

→ Cheesy Layers

07 - 2 cups shredded sharp cheddar cheese, divided

→ Flavor Boosters & Topping

08 - 1/2 cup Panko breadcrumbs
09 - 4 tablespoons unsalted butter, divided
10 - Salt and freshly ground black pepper, to taste

# Instructions:

01 - First things first, get those zucchini and yellow squash ready. I usually slice them into half-moons, about a quarter-inch thick. Don't go too thin or they'll get mushy, and too thick means they won't cook through evenly. Honestly, I always make a bit of a mess with all the slicing, but it's part of the fun, right? Once they're sliced, give them a good sprinkle of salt and let them sit in a colander for about 15 minutes. This draws out excess water, which is crucial for a non-soggy casserole. You'll actually see the water drain out – wild!
02 - While your squash is draining, preheat your oven to 375°F (190°C). Then, grab a large skillet and melt about half your butter over medium heat. Toss in your chopped onion and let it soften, about 5-7 minutes. You want it translucent, not browned. Then, add your minced garlic and cook for another minute until you can really smell it – that's when you know it's ready! I once got distracted and browned the garlic a bit too much, and it tasted a little bitter, so keep an eye on it!
03 - Now for the most satisfying part! Take your drained squash and zucchini, and using a clean kitchen towel or paper towels, squeeze out as much excess water as you possibly can. This step is super important, hon, don't skip it! Then, transfer the squeezed veggies to a large mixing bowl. Add your sautéed onion and garlic, the cream of mushroom soup, and the sour cream. Give it a really good stir until everything is well combined and coated. It should look creamy and inviting, ready for the cheese!
04 - Next up, it’s time for the cheesy goodness! Fold in about two-thirds of your freshly grated cheddar cheese into the vegetable mixture. I always hold back a generous portion for the top because, well, more cheese on top is never a bad thing, right? Season with a good pinch of salt and a generous grind of black pepper. Taste a tiny bit of the mixture (before baking, obviously!) and adjust seasonings if needed. I always add a bit more pepper than I think I need, it just gives it a nice kick.
05 - Pour your beautiful Cheesy Zucchini Squash Casserole mixture into a greased 9x13 inch baking dish. Spread it out evenly. In a small bowl, melt the remaining butter and toss it with the Panko breadcrumbs until they’re evenly coated. Sprinkle these buttery breadcrumbs and the reserved cheddar cheese all over the top of the casserole. This is where the magic happens for that golden, crispy crust! I sometimes get a little messy here, with crumbs flying, but it’s all part of the home-cook charm.
06 - Pop your casserole into the preheated oven and bake for 30-35 minutes, or until it's bubbly around the edges and the topping is beautifully golden brown and crispy. The smell filling your kitchen will be absolutely divine – cheesy, savory, and warm! If the topping starts to brown too quickly, you can loosely tent it with foil. Once it's done, let it rest for about 5-10 minutes before serving. This helps it set up a bit and prevents it from being too soupy. Enjoy your Homestyle Cheesy Zucchini Squash Casserole!

# Notes:

01 - Always, always squeeze the water out of the zucchini and squash; it's a game-changer for texture.
02 - Reheating in the oven is best for crispy topping; microwaving can make it watery.
03 - Freshly grated cheese makes a huge difference in melt and flavor, trust me.
04 - Serving with a simple green salad cuts through the richness beautifully.

# Equipment Needed:

01 - 9x13 inch baking dish
02 - large skillet
03 - mixing bowls
04 - whisk
05 - colander

# Nutrition (Per Serving):

Calories: 350
Total Fat: 20g
Total Carbohydrate: 25g
Protein: 18g

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