Jane Bullard's Yellow Squash Casserole

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“In' Heirloom Cooking with the Brass Sisters'”
1hr 30mins

Ingredients Nutrition


  1. Set oven rack in the middle position; preheat oven to 350°.
  2. Coat a 13 x 9 inch glass baking dish with vegetable spray.
  3. Place squash in a steamer basket, set over simmering water, and cover.
  4. Steam just until tender, 10-12 minutes (do not overcook).
  5. Cool and pat dry with paper towels; set aside.
  6. Heat oil in a small skillet over medium heat; add shallots and cook, stirring with wooden spoon, until translucent, about 5 minutes; set aside.
  7. Combine sour cream, butter, salt, pepper, thyme leaves, and paprika in a large saucepan over medium heat.
  8. Cook, stirring, until the butter melts and mixture is smooth, 3-4 minutes.
  9. Add the cheeses; stir until smooth.
  10. Remove from heat and whisk in egg.
  11. Fold in sauteed shallots; add squash and gently stir to combine.
  12. Transfer mixture to prepared dish and level the top.
  13. Mix breadcrumbs with melted butter and Parmesan cheese; sprinkle over squash.
  14. Bake about 30 minutes or until breadcrumbs are golden brown and cheese is bubbling.
  15. Serve hot; store leftovers covered with wax paper in the refrigerator.

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