Squash Bake

This is a straightforward Southern squash casserole that turns tender yellow summer squash into a warm, cheesy bake with a golden crust on top.

The squash gets cooked in just enough water to soften it, then drained and mashed down to two cups. Draining well is important here. Excess water in the mash will make the casserole soggy instead of holding together in firm, sliceable portions.

Bread crumbs and beaten eggs bind everything, while a touch of sugar balances the natural mildness of the squash. The grated cheddar goes on top, not stirred in, so it melts into a bubbly crust during the bake. Dots of butter on top brown alongside the cheese for extra richness.

Pro Tips

• Squeeze the mashed squash in a clean kitchen towel to remove as much water as possible before mixing.
• Use day-old bread crumbs or lightly toast fresh ones. They absorb moisture better and keep the texture from getting gummy.
• Let the casserole rest 10 minutes after baking so it sets up enough to cut clean portions.

Variations

• Stir in sauteed onions for more depth (skip the onion salt if you do).
• Use sharp cheddar instead of mild for a stronger cheese presence.
• Top with crushed Ritz crackers mixed with melted butter for an extra-crunchy crust.