An abundance of squash in the summer harvest season can leave you searching for recipes to make use of it all without boring your palate. An easy, cheesy squash casserole calls for large quantities of squash, and it can be frozen to enjoy in the cold months when you long for a taste of summer. Yellow summer squash is the usual ingredient for cheesy squash casserole, but zucchini, pattypan squash and other types can easily be substituted.

Things You'll Need

Wash the outside of the squash thoroughly and cut off each end. Slice the squash or cut it into cubes.

Boil or steam the squash for about 15 minutes, or until the flesh and rind are soft.

Squeeze the cooked squash in cheesecloth or a wire mesh sieve to remove excess water that could thin the casserole.

Combine the squash with your choice of shredded cheese. The amount of cheese depends on your preference and the size of the baking dish. For a 9-by-13-inch baking dish, use about 2 cups of cheese, adjusting to suit your preference. Cheddar cheese is often used, but you can substitute a different cheese or use a blend of cheeses for different flavor results.

Stir in optional casserole ingredients to flavor the squash and cheese. For a creamy casserole, add a can of cream of mushroom soup. Crushed butter-round crackers add buttery and salty flavor while helping to absorb moisture in the dish. Add a beaten egg to the mixture to help bind the ingredients together. Season to taste with your choice of spices, such as salt and black pepper.

Spread the cheesy squash mixture evenly in a baking dish. Add a breadcrumb or crushed cracker topping over the mixture if you want some crunchy texture in the otherwise soft casserole. Stir the breadcrumbs or crushed crackers with melted butter to make a crumbly topping. Corn flakes cereal and french fried onions can also be used as a topping.

Bake the casserole at 375 degrees Fahrenheit for about 30 minutes, or until the dish is bubbly and the top begins to brown.