Squash Casserole

flavor profile | savory

This Squash Casserole recipe mixes creamy with a bit of crispy for the ultimate comfort food that’s perfect for any day of the week!




What you need


11oz. Pero Family Farms Sliced Zucchini & Yellow Squash

½ cup yellow onion, thinly sliced

½ cup Panko breadcrumbs

½ cup milk

¼ cup Parmesan cheese

1 tbsp. flour

1 tbsp. butter

½ tbsp. olive oil

Salt and pepper to taste





What you need

Let’s Get Started


  • Preheat oven to 350⁰F.  Cook the Zucchini & Yellow Squash to desired texture using microwave directions.  

  • While the Zucchini & Yellow Squash is cooking, take a medium sauté pan and heat the olive oil on medium-high. 

  • Add the sliced onions and sauté for 1-2 minutes until they are slightly translucent. 

  • Take pan off heat and stir in the Panko breadcrumbs and Parmesan cheese.  Set the onion, breadcrumb and cheese mixture aside. 

  • In a medium sauté pan, on medium heat, melt the butter and add the Zucchini & Yellow Squash.  Sprinkle the flour evenly over the squash and stir until it is thoroughly mixed.  Add the milk, salt, and pepper, stirring until the mixture begins to thicken. 

  • Pour the Squash mixture into a casserole dish and top with the onion, breadcrumb and cheese mixture. 

  • Bake at 350°F for 20 minutes or until it is hot and bubbly.  Serve immediately and enjoy! 

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