Cheesy Squash Casserole

  • Servings: 4 servings
  • Prep time: ~ 10 minutes
  • Cook time: ~ 20 minutes


  • 2 summer squash
  • 1/2 vidalia onion chopped
  • 2 green onions, chopped
  • 1 garlic clove, minced
  • Pinch Fleur de Sel salt
  • 2 tablespoons olive oil
  • 2 tablespoons fresh chives
  • 2 ounces cream cheese
  • 1/2 to 1 cup Parmesan cheese
  • 1 cup sharp white cheddar
  • 1/3 package of round butter crackers
  • Pinch of Oregano and Sage Savory Salt

The one thing in our garden that seems to be surviving in this heat is our squash. They are a beautiful yellow color and so tender. Instead of serving sauted squash as usual, I decided to make a cheesy squash casserole and it was divine.

I highly recommend making this if you love cheese. My daughter gave it 5 cherries (the best). It is very quick and easy to make so definitely add this to your recipes to try list.


1) Sauté the sliced squash, 1 yellow onion and 2 green onions chopped, and clove of garlic minced in olive oil until soft. Add the 2 tablespoons freshly chopped chives and the 2 ounces of cream cheese and mix until melted.

2) Butter a small casserole dish and add the vegetables. Sprinkle the cheese on top and toss together. Crumble and sprinkle round crackers on top. I only put crackers on half to limit my gluten.

3) Bake at 350 degrees for 20 minutes until golden brown. Sprinkle with Oregano and Sage Savory Salt and serve.


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Recipe by Back To Organic at