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Squash Casserole With Pasta

A creamy and flavorful casserole filled with squash, pasta, cheese, and spices—a perfect weeknight family meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked pasta Use any pasta of your choice.
  • 2 cups chopped squash (zucchini and yellow squash) Fresh squash is preferred for best texture.
  • 1 cup onion, diced Adds flavor to the casserole.
  • 1 cup cheddar cheese, shredded Can be replaced with other cheese types.
  • 1 cup sour cream Enhances the creaminess.
  • 1/2 cup milk Can be adjusted for desired creaminess.
  • 1 teaspoon garlic powder Adds a savory flavor.
  • to taste Salt and pepper Adjust according to preference.
  • 1 cup breadcrumbs Optional for topping.
  • 2 tablespoons olive oil For sautéing the vegetables.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large skillet, heat olive oil over medium heat and sauté the diced onion and chopped squash until the squash becomes tender and the onions turn translucent.
Mixing
  1. In a large mixing bowl, combine the cooked pasta, sautéed squash and onion, cheddar cheese, sour cream, milk, garlic powder, salt, and pepper. Mix well until all ingredients are fully incorporated.
Baking
  1. Pour the mixture into a greased casserole dish. If desired, sprinkle breadcrumbs on top.
  2. Bake in the preheated oven for 25-30 minutes, until bubbly and golden on top.
  3. Let it cool for a few minutes before serving.

Notes

For variations, try different cheese combinations or add in leftover veggies. Store leftovers in an airtight container for 3-4 days in the refrigerator or freeze for 2-3 months.