Squash casserole is a summer staple, and you’ll be reminded why after just one cheesy bite.
Roasted Squash Casserole
Makes 6 to 8 servings
- 4 pounds yellow squash, cut into ½-inch-thick rounds
- 1 cup chopped yellow onion
- 2 tablespoons canola oil
- 1½ teaspoons kosher salt, divided
- ½ teaspoon ground black pepper, divided
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- 1 cup chicken broth
- 1 cup whole milk
- 1 tablespoon chopped fresh thyme
- ½ teaspoon garlic powder
- 1½ cups shredded sharp Cheddar cheese, divided
- ¼ cup grated fresh Parmesan cheese
- 32 buttery round crackers
- Garnish: chopped fresh chives
- Preheat oven to 350°. Spray a 14-inch cast-iron baking pan with cooking spray.
- On prepared pan, toss together squash, onion, oil, ¾ teaspoon salt, and ¼ teaspoon pepper; spread in a single layer.
- Bake until lightly browned, about 40 minutes. Remove from oven. Reduce oven temperature to 325°.
- In a 10-inch cast-iron skillet, melt butter over medium heat. Whisk in flour; cook, whisking frequently, for 2 to 3 minutes. Whisk in broth, milk, thyme, garlic powder, remaining ¾ teaspoon salt, and remaining ¼ teaspoon pepper until smooth; bring to a boil, whisking constantly. Cook, whisking constantly, until thickened, about 2 minutes.
- Remove from heat; stir in 1 cup Cheddar until melted. Gently stir in vegetables; sprinkle with Parmesan. Top with crackers, overlapping slightly.
- Bake until filling is bubbly, about 25 minutes. Sprinkle with remaining ½ cup Cheddar. Bake until cheese is melted, about 5 minutes more. Let stand for 15 minutes before serving. Garnish with chives, if desired.