Two-Cheese Squash Casserole

We love this recipe! I have made it at least a dozen times— once exactly as written, then, with a few minor adjustments.

I personally prefer to sauté my squash and onions together in olive oil over boiling. It takes longer, but it is SO worth it! I have also omitted the chives. I use Sargentos Four State Cheddar for my cheddar choice. We love the needy, buttery croutons the breadcrumbs make.... and they are just enough when prepared in a 13 x 9 baking pan! Perfection!

Whether you use only yellow squash or mix zucchini and yellow squash, your guests will be in for a treat!

I also combined squash and zucchini and used sharp cheddar since that's what I had on hand. Since my garden is loaded with tomatoes, they also made their way into this dish. It's a keeper!

My family devoured this recipe! It will be a special occasion staple for me from now on. The only tweaking I did was add another half cup of cheddar and 1/2 tsp more salt. This is merely personal preference. The recipe can be followed exactly and it will still be delicious.

I fixed this for New Years dinner and everyone concurred...it was just okay. Try Nana's squash casserole on allrecipes.com for a true 5 star casserole.

I tried this recipe for the first time for Christmas dinner. It was very easy to make and fairly tasty. The cheese was definitely pronounced. The recipe calls for entirely too many breadcrumbs.

Very yummy! I did add some salt, and I thought it was definitely not too many breadcrumbs. When the casserole is placed in the size dish the recipe calls for, the breadcrumbs don't even cover the entire top. I personally will make a little more for the top next time. Will be making for Christmas!

I thought this was really good. However, in my opinion, the recipe called for an overload of breadcrumbs. I would use only a cup if you prefer to taste the squash versus the breadcrumbs.

This is now my standard go-to recipe for squash casserole. Delicious with the combiniation of cheddar and parmesan. I didn't use as many bread crumbs on top as what was called for and it turned out perfect.

Good recipe, but still looking for the best squash casserole ever.

YUM! It needed just a dash of salt (to each their own), but otherwise I was absolutely thrilled with this recipe- and we can now get more veggies in our diet! :) Really good. I had been wondering what to do with the squash and zuchini I got from the store and here it is! PERFECT! WIll make in the future. I used panko japanese bread crumbs which I think are crunchier...very good.

I'm sorry to rate this recipe before even trying it, but I just wanted to ask a question. Can this recipe be made in advance and then frozen? We are traveling for Thanksgiving, and I would like to make ahead some dishes to bring to the family dinner so that all I would have to do once we arrive is pop them into the oven. Thanks.

Unbelievably good; my bride rewarded me with desert.

This is so yummy! Recipe makes a huge amount so avoid leftovers by splitting the recipe in half. If you have too many leftovers of this, you might be tempted to eat it for breakfast! It's that good!

One word. "Yummy"!

Dish was very good except for one thing: way too many breadcrumbs on top! I thought I may have made a mistake, so I double checked the recipe and indeed it said 1.5 c breadcrumbs for the topping. I will definitely make this again but will use about half the amount of breadcrumbs in the future.

I used fresh squash and zucchini from our local CSA. The chives I bought from the store were unfortunately not fresh, so I substituted some dried rubbed sage. This casserole came out so delicious and comforting!