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Mini Cheese Squash Casseroles

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Mini Cheese Squash Casseroles

Mini Cheese Squash Casseroles

I whipped up a new recipe tonight, at least to me.  I had squash but didn’t have the regular ingredients for a casserole so I went with what I had.  I love making these kinds of things in mini ramekin containers.  For one they cook faster, and the cheese cooks more evenly.  I love crunchy cheese on top!  Give it a pin so you can save it for later!


Mini Cheese Squash Casseroles


1-2 lbs Yellow Squash
1/2 cup heavy whipping cream
1/4 cup fresh parmesan cheese
1 1/2 cups shredded cheddar cheese
3 TBSP melted butter
Garlic powder, salt, pepper to taste


Thinly slice squash.  I used the slicer on a cheese grater.  Then boil in water with salt and pepper till the squash is soft.  Drain.  In a bowl, mix heavy whipping cream, parmesan cheese and 1/2 cup cheddar cheese and melted butter.  Add garlic powder, salt and pepper to taste.  Mix in squash.  Pour mixture into small ramekin containers.  Cover with remaining cheddar cheese.

Cook at 425 degrees for approximately 10-15 minutes or until cheese on top is bubbly and turning brown.