Let’s be real—getting kids (or stubborn adults) to eat vegetables is like negotiating with a tiny, irrational dictator. But this cheesy summer squash casserole?
It’s the culinary equivalent of a magic trick. Even the most skeptical eaters will shovel it in without a second glance. Why?
Because cheese. Lots of it. Plus, it’s stupidly easy to make, requires minimal prep, and tastes like comfort food with a veggie disguise.
If you’re tired of dinner table standoffs, this recipe is your white flag.
Why This Cheesy Summer Squash Casserole Works (Even for Picky Eaters)

This isn’t just another soggy vegetable dish. The squash stays tender but not mushy, the cheese adds that irresistible gooeyness, and the buttery breadcrumb topping? Chef’s kiss.
It’s creamy, crunchy, and packed with flavor—no “healthy” taste here. Plus, it’s versatile. Serve it as a side or bulk it up with protein for a main dish.
Even veggie haters won’t realize they’re eating something green (well, yellow, but you get the point).
What You’ll Need for This Cheesy Squash Bake
- 4 cups summer squash (sliced thin—about 3–4 medium squash)
- 1 small onion (diced, because flavor matters)
- 1 cup shredded cheddar cheese (the more orange, the more convincing)
- ½ cup sour cream (for creaminess, not sadness)
- 1 egg (the glue holding this masterpiece together)
- ½ cup breadcrumbs (plain or panko for extra crunch)
- 2 tbsp butter (melted, because butter makes everything better)
- 1 tsp garlic powder (optional, but highly recommended)
- Salt and pepper (to taste, unless you enjoy bland food)
How to Make This Summer Squash Casserole

- Prep the squash. Slice it thin—about ¼-inch thick. No one wants chunky, undercooked squash. Trust me.
- Sauté the veggies. Cook the squash and onion in a skillet over medium heat for 5–7 minutes until slightly soft. Drain any excess liquid (soggy casserole = sad casserole).
- Mix the creamy stuff. In a bowl, combine the sour cream, egg, cheese, garlic powder, salt, and pepper. Stir until it looks like a cheesy, delicious mess.
- Combine everything. Fold the sautéed squash and onion into the cheese mixture. Try not to eat it all raw—this is the hard part.
- Top it off. Transfer the mixture to a greased baking dish. Sprinkle breadcrumbs evenly over the top, then drizzle with melted butter.
- Bake. Pop it in the oven at 350°F for 25–30 minutes until golden and bubbly. If it’s not bubbling, you didn’t use enough cheese.
How to Store and Reheat Leftovers (If You Have Any)
Cover the casserole with foil or transfer it to an airtight container. It’ll keep in the fridge for 3–4 days.
Reheat in the oven or microwave, but FYI, the breadcrumbs lose some crunch in the microwave. For longer storage, freeze it for up to 2 months. Thaw in the fridge overnight before reheating.
Why This Cheesy Squash Bake Belongs in Your Rotation

Beyond being picky-eater approved, this casserole is quick, budget-friendly, and packed with veggies (even if they’re hidden under cheese).
It’s also customizable—swap ingredients based on what’s in your fridge. Plus, it’s a great way to use up summer squash when your garden (or neighbor) overdelivers. Win-win.
Squash Casserole Mistakes to Avoid
- Not draining the squash. Excess water = soggy casserole. Press it in a colander if needed.
- Overbaking. You want golden, not charcoal. Set a timer.
- Skipping the breadcrumbs. The crunch is non-negotiable. Don’t cheat yourself.
Smart Substitutions for Squash, Cheese & More

No cheddar?
Use mozzarella or Monterey Jack. Dairy-free? Try vegan cheese and coconut cream.
For a low-carb version, swap breadcrumbs for crushed pork rinds (weird but works). Add cooked bacon or diced ham for extra protein. Zucchini works too, but IMO, summer squash has better texture.
Need a break from boring side dishes?
Skip the bland and dig into Lazy Bites—a lineup of fast, cheesy, and wildly satisfying snacks and sides. No fuss, no fancy ingredients. Just real food that tastes like you meant to impress someone.

Cheesy Summer Squash Casserole
Ingredients
- 4 cups summer squash sliced thin (about 3–4 medium squash)
- 1 small onion diced
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- 1 egg
- ½ cup breadcrumbs plain or panko
- 2 tablespoons butter melted
- 1 teaspoon garlic powder optional but recommended
- salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C). Grease a baking dish and set aside.
- Slice the summer squash into ¼-inch rounds and dice the onion.
- Sauté the squash and onion in a skillet over medium heat for 5–7 minutes until slightly softened. Drain excess liquid.
- In a large bowl, mix sour cream, egg, shredded cheddar, garlic powder, salt, and pepper until combined.
- Fold the sautéed squash and onion into the cheese mixture until evenly coated.
- Transfer to the prepared baking dish. Top with breadcrumbs and drizzle with melted butter.
- Bake for 25–30 minutes, or until golden and bubbly.
Notes
Nutrition
FAQs
Can I use frozen squash?
Yes, but thaw and drain it thoroughly.
Frozen squash holds more water, so you might need to squeeze it in a towel.
Can I make this ahead?
Absolutely. Assemble the casserole (without baking), cover, and refrigerate for up to 24 hours. Add 5–10 minutes to the baking time if it’s cold from the fridge.
Why is my casserole watery?
You didn’t drain the squash enough.
Or you used frozen squash without pressing it. Or you angered the casserole gods. Probably the first two.
Can I skip the egg?
Yes, but the casserole might be slightly looser.
For binding, try a flax egg or extra cheese. Because more cheese is always the answer.
Final Thoughts on This Cheesy Squash Comfort Classic
This cheesy summer squash casserole is the ultimate stealth health food. It’s creamy, crunchy, and guaranteed to make picky eaters forget they’re eating vegetables.
Plus, it’s easy, flexible, and tastes like comfort food. So next time dinner feels like a battle, whip this out. Victory never tasted so cheesy.
Join Us Where the Lazy Magic Happens
- Instagram – catch quick bites, kitchen flops, and recipe wins in real time
- Facebook – where we swap no-fuss ideas and celebrate shortcut dinners
- Pinterest – stock up on scroll-stopping recipes that practically cook themselves
No judgment, just good food and a whole lot of “heck yes.”