Summer Squash and Onion Cheesy Casserole: A Delicious Summer Staple
As summer’s bounty overflows with vibrant produce, it’s time to embrace simple, flavorful dishes that highlight the season’s best. This Summer Squash and Onion Cheesy Casserole is a perfect example: easy to make, packed with fresh vegetables, and utterly satisfying thanks to its creamy, cheesy goodness. It’s a versatile dish that works as a side for grilled meats, a vegetarian main course, or even a potluck favorite. Get ready to enjoy the taste of summer with this delightful casserole!
**Why You’ll Love This Casserole**
* **Simple and Quick:** This recipe requires minimal prep time and uses readily available ingredients.
* **Versatile:** Adapt it to your liking by adding different cheeses, herbs, or vegetables.
* **Deliciously Cheesy:** The combination of cheeses creates a rich and flavorful sauce that complements the vegetables perfectly.
* **Perfect for Summer:** It’s a great way to use up an abundance of summer squash and onions.
* **Crowd-Pleasing:** A guaranteed hit at potlucks, barbecues, and family gatherings.
**Ingredients You’ll Need**
Before we dive into the recipe, let’s gather our ingredients. Here’s what you’ll need to create this cheesy masterpiece:
* **Summer Squash:** 2 pounds, such as yellow squash or zucchini, sliced into ¼-inch thick rounds
* **Onion:** 1 large, sliced thinly
* **Butter:** 4 tablespoons, divided (2 tablespoons for sautéing vegetables, 2 tablespoons for the breadcrumb topping)
* **All-Purpose Flour:** 2 tablespoons
* **Milk:** 1 ½ cups
* **Cream Cheese:** 4 ounces, softened
* **Sharp Cheddar Cheese:** 1 ½ cups, shredded, divided (1 cup for the sauce, ½ cup for topping)
* **Parmesan Cheese:** ½ cup, grated, divided (¼ cup for the sauce, ¼ cup for topping)
* **Garlic Powder:** ½ teaspoon
* **Onion Powder:** ½ teaspoon
* **Dried Thyme:** ½ teaspoon
* **Salt:** To taste
* **Black Pepper:** To taste
* **Breadcrumbs:** ½ cup, plain or seasoned
**Equipment**
* Large skillet
* 9×13 inch baking dish
* Mixing bowls
* Measuring cups and spoons
**Step-by-Step Instructions**
Now, let’s get cooking! Follow these detailed instructions to create your own Summer Squash and Onion Cheesy Casserole:
**1. Prepare the Vegetables**
* Wash and dry the summer squash and onion.
* Slice the summer squash into ¼-inch thick rounds. Aim for consistent thickness to ensure even cooking.
* Thinly slice the onion. You can use a mandoline for uniform slices or simply slice it with a knife.
**2. Sauté the Vegetables**
* In a large skillet, melt 2 tablespoons of butter over medium heat.
* Add the sliced onion and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning.
* Add the sliced summer squash to the skillet with the onions.
* Cook, stirring occasionally, until the squash is tender-crisp, about 8-10 minutes. Avoid overcooking; you want the squash to retain some texture.
* Season with salt and pepper to taste.
* Remove the vegetables from the skillet and set aside.
**3. Make the Cheese Sauce**
* In the same skillet, melt the remaining 2 tablespoons of butter over medium heat.
* Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux. This will help thicken the sauce.
* Slowly pour in the milk, whisking continuously to prevent lumps from forming. Continue whisking until the sauce thickens slightly, about 3-5 minutes.
* Reduce the heat to low and add the softened cream cheese. Stir until the cream cheese is completely melted and incorporated into the sauce.
* Add 1 cup of shredded cheddar cheese and ¼ cup of grated Parmesan cheese to the sauce. Stir until the cheeses are melted and the sauce is smooth and creamy.
* Stir in the garlic powder, onion powder, and dried thyme. Season with salt and pepper to taste. Adjust the seasonings as needed.
* Taste the sauce and make any adjustments to the seasoning to suit your preference.
**4. Assemble the Casserole**
* Preheat your oven to 350°F (175°C).
* Lightly grease a 9×13 inch baking dish with butter or cooking spray.
* Spread half of the sautéed summer squash and onion mixture evenly over the bottom of the prepared baking dish.
* Pour half of the cheese sauce over the vegetables, ensuring they are well coated.
* Repeat the layers with the remaining summer squash and onion mixture and the remaining cheese sauce.
* Spread the remaining cheese sauce evenly over the top layer of squash and onions.
**5. Prepare the Breadcrumb Topping**
* In a small bowl, combine the breadcrumbs, remaining ½ cup of shredded cheddar cheese, and remaining ¼ cup of grated Parmesan cheese.
* Mix well to ensure the cheese and breadcrumbs are evenly distributed.
* Melt the remaining 2 tablespoons of butter and drizzle it over the breadcrumb mixture.
* Toss the breadcrumbs with the melted butter until they are evenly coated.
**6. Top and Bake the Casserole**
* Sprinkle the breadcrumb mixture evenly over the top of the casserole.
* Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the breadcrumb topping is golden brown.
* If the breadcrumb topping starts to brown too quickly, you can tent the casserole with aluminum foil for the last 10-15 minutes of baking.
**7. Cool and Serve**
* Remove the casserole from the oven and let it cool for 10-15 minutes before serving. This allows the cheese sauce to set slightly, making it easier to serve.
* Slice the casserole into squares and serve hot.
* Garnish with fresh herbs, such as parsley or thyme, if desired.
**Tips and Variations**
* **Cheese Variations:** Feel free to experiment with different cheeses. Gruyere, mozzarella, Monterey Jack, or a blend of Italian cheeses would all work well in this casserole. Adjust the amounts to your liking.
* **Vegetable Additions:** Add other vegetables like bell peppers, mushrooms, or spinach for extra flavor and nutrition. Sauté them along with the onions and summer squash.
* **Herb Variations:** Use different herbs such as basil, oregano, or rosemary to change the flavor profile of the casserole. Fresh herbs are a great addition as a garnish.
* **Spice it Up:** Add a pinch of red pepper flakes to the cheese sauce for a little heat.
* **Gluten-Free Option:** Use gluten-free breadcrumbs and a gluten-free all-purpose flour blend to make this casserole gluten-free.
* **Make Ahead:** Assemble the casserole ahead of time and store it in the refrigerator for up to 24 hours. Add the breadcrumb topping just before baking.
* **Creamy Variation:** For an even richer and creamier sauce, substitute half of the milk with heavy cream.
* **Use Different Squash:** While yellow squash and zucchini are commonly used, feel free to experiment with other varieties of summer squash, such as pattypan squash or crookneck squash.
* **Add Protein:** For a heartier meal, consider adding cooked chicken, sausage, or tofu to the casserole.
**Serving Suggestions**
This Summer Squash and Onion Cheesy Casserole is incredibly versatile and can be served in various ways:
* **Side Dish:** Serve it as a side dish alongside grilled chicken, steak, pork, or fish.
* **Vegetarian Main Course:** Enjoy it as a vegetarian main course with a side salad.
* **Potluck Dish:** Bring it to potlucks, barbecues, and family gatherings – it’s always a crowd-pleaser.
* **Breakfast or Brunch:** Serve it as part of a breakfast or brunch spread.
**Nutritional Information (Approximate)**
* Calories: 350-450 per serving (depending on cheese and breadcrumb choices)
* Protein: 15-20g
* Fat: 25-35g
* Carbohydrates: 15-20g
*Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.*
**Storing Leftovers**
* **Refrigerating:** Store leftover casserole in an airtight container in the refrigerator for up to 3-4 days.
* **Reheating:** Reheat individual portions in the microwave or bake the entire casserole in a preheated oven at 350°F (175°C) until heated through. To prevent the topping from burning, cover with foil during reheating.
* **Freezing:** While freezing is possible, the texture of the vegetables and cheese sauce may change slightly. If freezing, wrap the casserole tightly in plastic wrap and then in aluminum foil. Thaw in the refrigerator overnight before reheating.
**Final Thoughts**
This Summer Squash and Onion Cheesy Casserole is a celebration of summer’s fresh produce, combined with the comforting richness of cheese. It’s a recipe that’s easy to adapt to your own tastes and preferences, making it a versatile and reliable dish for any occasion. Whether you’re looking for a simple side dish, a satisfying vegetarian meal, or a crowd-pleasing potluck offering, this casserole is sure to become a summer staple in your kitchen. Enjoy the flavors of the season!
**Recipe Card**
**Summer Squash and Onion Cheesy Casserole**
A delicious and easy casserole featuring summer squash, onions, and a creamy, cheesy sauce, topped with golden breadcrumbs.
**Prep Time:** 20 minutes
**Cook Time:** 30 minutes
**Total Time:** 50 minutes
**Servings:** 6-8
**Ingredients:**
* 2 pounds summer squash (yellow squash or zucchini), sliced into ¼-inch rounds
* 1 large onion, sliced thinly
* 4 tablespoons butter, divided
* 2 tablespoons all-purpose flour
* 1 ½ cups milk
* 4 ounces cream cheese, softened
* 1 ½ cups sharp cheddar cheese, shredded, divided
* ½ cup Parmesan cheese, grated, divided
* ½ teaspoon garlic powder
* ½ teaspoon onion powder
* ½ teaspoon dried thyme
* Salt and pepper to taste
* ½ cup breadcrumbs, plain or seasoned
**Instructions:**
1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
2. In a large skillet, melt 2 tablespoons butter over medium heat. Add onion and cook until softened, 5-7 minutes. Add squash and cook until tender-crisp, 8-10 minutes. Season with salt and pepper. Remove from skillet and set aside.
3. In the same skillet, melt remaining 2 tablespoons butter. Whisk in flour and cook for 1-2 minutes. Slowly pour in milk, whisking continuously until thickened, 3-5 minutes. Reduce heat to low.
4. Add cream cheese, cheddar cheese (1 cup), and Parmesan cheese (¼ cup) to the sauce. Stir until melted and smooth. Stir in garlic powder, onion powder, and thyme. Season with salt and pepper.
5. Spread half of the squash and onion mixture in the baking dish. Pour half of the cheese sauce over the vegetables. Repeat layers.
6. In a small bowl, combine breadcrumbs, remaining cheddar cheese (½ cup), and remaining Parmesan cheese (¼ cup). Drizzle with melted butter and toss to combine.
7. Sprinkle breadcrumb mixture over the top of the casserole.
8. Bake for 25-30 minutes, or until bubbly and the topping is golden brown.
9. Let cool for 10-15 minutes before serving. Garnish with fresh herbs, if desired.
Enjoy!