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Creamy Summer Squash Casserole Recipe with Crispy Browned Butter Topping

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A cozy, comforting casserole featuring thinly sliced summer squash in a creamy cheese sauce topped with crispy browned butter crackers for a nutty crunch. Perfect for quick summer dinners and gatherings.

Ingredients

Scale
  • 4 cups summer squash, sliced thinly (mix of zucchini and yellow squash)
  • 1 medium yellow onion, finely chopped
  • 4 tablespoons unsalted butter, divided
  • 2 cloves garlic, minced
  • 3 tablespoons all-purpose flour (can substitute with gluten-free flour)
  • 1 ½ cups whole milk, warmed (can substitute with almond or oat milk for dairy-free)
  • ½ cup sour cream
  • 1 cup sharp cheddar cheese, shredded (or pepper jack for heat)
  • Salt and freshly ground black pepper, to taste
  • 1 ½ cups semi-sweet crackers, crushed (like Ritz or buttery crackers)
  • 2 tablespoons fresh herbs (parsley or thyme), optional

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease your baking dish with butter or cooking spray to prevent sticking.
  2. Melt 2 tablespoons of butter in a large skillet over medium heat. Add the finely chopped onion and cook until translucent, about 3-4 minutes. Add the sliced summer squash and minced garlic. Cook for another 5-7 minutes, stirring occasionally, until the squash is softened but not mushy. Season with salt and pepper.
  3. In a medium saucepan, melt the remaining 2 tablespoons of butter over medium heat. Whisk in the flour and cook for 1-2 minutes until it forms a smooth roux with a faintly nutty aroma. Slowly whisk in the warmed milk, stirring constantly to avoid lumps. Cook until the sauce thickens and coats the back of a spoon, about 4-5 minutes. Remove from heat and stir in the sour cream and shredded cheddar cheese until melted and smooth. Season with salt and pepper to taste.
  4. Transfer the sautéed squash and onion mixture to a large bowl. Pour the creamy cheese sauce over the vegetables and gently fold to combine evenly. Stir in fresh herbs if using.
  5. In the skillet used earlier, melt 3 tablespoons of butter over medium heat. Once it starts foaming, watch carefully as it turns golden brown and smells nutty (3-4 minutes). Immediately remove from heat and stir in the crushed crackers until evenly coated.
  6. Pour the squash mixture into the greased baking dish and spread evenly. Sprinkle the browned butter cracker topping generously over the casserole.
  7. Bake in the preheated oven for 25-30 minutes until the top is golden brown and the casserole is bubbly.
  8. Allow the casserole to cool for 5-10 minutes before serving to let the filling set.

Notes

[‘Watch the browned butter closely to avoid burning; it can go from golden to burnt quickly.’, ‘Do not overcook the squash during sautéing; it should be tender but still hold shape to avoid mushy casserole.’, ‘Rest the casserole before serving to improve texture and ease of serving.’, ‘Use fresh, firm squash to prevent watery casserole.’, ‘Warm milk before adding to roux to avoid lumps.’, ‘Season at each cooking stage for layered flavor.’, ‘For gluten-free version, use gluten-free flour and crackers.’, ‘For dairy-free/vegan, substitute plant-based butter, milk, sour cream, and cheese alternatives.’, ‘Leftovers can be refrigerated for up to 3 days; reheat uncovered to revive topping crispness.’, ‘Freeze casserole before baking for up to 2 months; thaw overnight before baking.’]

Nutrition

Keywords: summer squash casserole, creamy squash bake, browned butter topping, zucchini casserole, cheesy squash dish, summer side dish, quick casserole

Find it online: https://breezybake.com/creamy-summer-squash-casserole-recipe-with-crispy-browned-butter-topping/