Southern Squash Casserole

By Marge Perry & David Bonom
Yellow squash (and a little zucchini for color) are the basis for the classic squash casserole. We’ve added the golden crunch of parmesan-panko bread crumb topping and added Swiss cheese to the cheddar for a little nutty flavor.
  • Cuisine: American
  • Course: Side Dish


  • extra sharp cheddar cheese
  • Extra Virgin Olive Oil
  • ground black pepper
  • large eggs
  • medium onions
  • panko bread crumbs
  • Parmesan Cheese
  • Salt
  • sour cream
  • Swiss cheese
  • unsalted butter
  • yellow squash
  • zucchini


  1. Preheat the oven to 425F.
  2. Combine the squash, zucchini, oil, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper in a large bowl
  3. Melt 2 tablespoons of the butter in a large nonstick skillet over medium heat. Add the onions and 1/4 teaspoon of the salt
  4. Melt the remaining 2 tablespoons butter in a small nonstick skillet over medium heat. Remove from the heat and stir in the remaining 1/4 cup Parmesan cheese and breadcrumbs