Squash Cheese Casserole

It’s time to try some new sides that I can cook at the lodge, for deer season.  In addition to being yummy, I need some dishes that are comfort food, plus easy and fast to put together (and make it seem like I exerted maximum effort).  Sadly, squash isn’t a favorite side dish for the lodge-goers.  But, Squash Cheese Casserole transforms bland yellow squash into a delicious side dish.  With a little added bacon, I bet I’ll win over some of the meat-and-potato guys.  This is an irresistible side, and in our house is reserved for special suppers.

Squash Cheese Casserole


Squash Cheese Casserole

Total Time: 45 minutes

Yield: Serves 6


  • 3-4 TBSP butter
  • 4 medium yellow summer squash, thinly sliced*
  • 1 onion, chopped
  • 1/3 cup grated Parmesan
  • 1 cup shredded sharp Cheddar
  • 2 TBSP sour cream
  • 2 TBSP mayonnaise
  • Salt and pepper (or your favorite all purpose seasoning)
  • 2-3 oz cream cheese
  • 1 cup crushed buttery crackers


  1. Heat the oven to 350.
  2. Heat a large skillet on medium. Add butter and cook squash and onion until soft. Transfer to a bowl and stir in Parmesan, cheddar, sour cream, mayo, and salt and pepper.
  3. Place in greased casserole dish, dot with cream cheese, and sprinkle the cracker crumbs evenly over the top. Bake for 20-30 minutes or until the top is golden and bubbly.
  4. *I used a processor to slice the squash quickly. Also, I put slices in a colander, salted it, and let water drain out of squash for a half hour. This is not a necessary step however.
  5. Other additions: cooked and crumbled bacon or finely diced ham