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White Cheddar-And-Squash Casserole

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“From Southern Living May 2006 test kitchen's top rated recipes.”
1hr 10mins

Ingredients Nutrition


  1. Melt 2 tablespoons butter in a large skillet over medium-high heat; add onion, and sauté 5 minutes or until tender.
  2. Add squash, 1 1/2 teaspoons salt, and pepper; cover and cook, stirring occasionally, 15 minutes or until squash is tender.
  3. Remove from heat; drain well.
  4. Melt remaining 2 tablespoons butter in a saucepan over medium-high heat; whisk in flour until smooth.
  5. Whisk in milk.
  6. Bring to a boil; reduce heat, and simmer 2 minutes.
  7. Remove from heat; whisk in cheese and remaining 1/2 teaspoons salt.
  8. Gently stir together squash and cheese mixture in a large bowl.
  9. Pour into a lightly greased 11- x 7-inch baking dish.
  10. Sprinkle breadcrumbs evenly over top.
  11. Bake at 400° for 20 minutes or until bubbly.
  12. Let stand 10 minutes before serving.
  13. Garnish, if desired.
  14. Note: To make ahead, prepare recipe as directed; do not top with breadcrumbs.
  15. Cover and chill overnight.
  16. Remove from refrigerator; let stand 45 minutes.
  17. Uncover and top with breadcrumbs; bake as directed.

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