Squash Casserole

Chef: Roscoe Hall | Writer: Catherine Jessee | Food Stylist: Lauren Sharp Gavin

What you need


2 lbs Crookneck yeller Squash, Either cut into slices or medium dice

1 Each Onion, small dice

4 TBSP Unsalted Butter, melted

2 Cups Cheese

1 Cup Sour Cream

1 TBSP Kosher Salt

1 TBSP Black Pepper

1 Egg, whisked hard

1 TBSP Louisiana Hot Sauce

1/2 Cup Panko or Cornflakes (I prefer Cornflakes)



Preheat the oven to 375°F.


Grab two large bowls. Line one of the bowls with paper towels, and grate squash and onion into a bowl lined with paper towels. Let grated vegetables rest for 10-15 minutes.


Squeeze the water out of the veggies using the paper towels, and discard liquid. Add your egg, sour cream, hot sauce, and cheese to grated vegetable mixture, and stir until well combined.


In the other bowl, mix together panko or cornflakes, melted butter, salt, and pepper until coated.


Spoon squash mixture into a 9x13in. casserole dish in an even layer. Top with panko/butter mixture. Cover with foil and place in the oven for 30 minutes, until the top is buttery and toasted.

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