Pimento Cheese Squash Casserole: The Comfort Food Upgrade You Didn’t Know You Needed
Picture this: creamy, tangy pimento cheese hugging tender squash, baked into a golden, bubbly masterpiece. This isn’t your grandma’s sad, mushy casserole. It’s a flavor bomb that’ll make you forget vegetables are technically good for you.
Want to impress a crowd? This dish does the work for you. Need a side that steals the show?
Done. If you’re still reading, you’re already winning. Let’s get to it.
Why This Recipe Works
Pimento cheese squash casserole is the love child of Southern charm and veggie-packed goodness.
The sweetness of squash balances the sharpness of cheddar and the kick of pimentos. Add a crispy breadcrumb topping, and you’ve got texture contrast that’ll make your taste buds throw a party. Plus, it’s stupidly easy to make.
Even if you burn toast regularly, you’ve got this.
Ingredients
- 3 cups yellow squash, sliced (about 4 medium squash)
- 1 small onion, diced
- 2 cups shredded sharp cheddar cheese
- 1 (4-oz) jar diced pimentos, drained
- 1/2 cup mayonnaise (don’t skimp—this is the glue)
- 1 large egg, beaten
- 1 tsp garlic powder
- 1/2 tsp salt, plus more to taste
- 1/2 cup breadcrumbs (panko for extra crunch)
- 2 tbsp melted butter
Step-by-Step Instructions
- Prep the squash: Boil sliced squash and diced onion in salted water for 5 minutes. Drain well—soggy casserole is a crime.
- Mix the goods: In a bowl, combine squash, onion, cheddar, pimentos, mayo, egg, garlic powder, and salt. Stir like you mean it.
- Bake it: Spread the mixture in a greased 9×13 dish.
Mix breadcrumbs with melted butter and sprinkle on top. Bake at 350°F for 25–30 minutes until golden.
- Broil (optional): For extra crunch, broil for 2–3 minutes at the end. Watch it like a hawk—no one likes charcoal.
- Rest: Let it sit for 5 minutes before serving.
Patience is a virtue, but it’s worth it.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven (not the microwave—unless you enjoy soggy breadcrumbs). For longer storage, freeze before baking.
Thaw overnight in the fridge, then bake as directed. Pro tip: Label it so your roommate doesn’t mistake it for science experiments.
Why You Should Make This
This casserole is vegetable-forward but doesn’t taste like punishment. It’s packed with protein from cheese and egg, and the squash adds fiber without screaming “health food.” Plus, it’s versatile: serve it as a side, main, or even brunch.
And let’s be real—anything with pimento cheese automatically wins.
Common Mistakes to Avoid
- Not draining the squash: Watery casserole = sad casserole. Press the squash in a colander if needed.
- Overbaking: You want golden, not burnt. Set a timer.
- Skimping on cheese: This is not the time for austerity.
Go big or go home.
Alternatives
No pimentos? Use roasted red peppers. Hate mayo?
Greek yogurt works (but IMO, it’s not as good). For a low-carb version, swap breadcrumbs for crushed pork rinds. Vegan?
Use dairy-free cheese and mayo, but don’t blame me if it’s not the same. FYI, zucchini works instead of squash, but the flavor’s milder.
FAQs
Can I use frozen squash?
Yes, but thaw and drain it thoroughly. Frozen squash holds more water, so press it in a towel to avoid a soggy mess.
Can I make this ahead?
Absolutely.
Assemble the casserole (without baking), cover, and refrigerate for up to 24 hours. Add 5–10 minutes to the bake time since it’ll be cold.
What pairs well with this?
Fried chicken, grilled meats, or a simple salad. It’s also great solo with a fork and zero regrets.
Why is my casserole dry?
You overbaked it or didn’t use enough mayo/egg.
Next time, check at the 20-minute mark and cover with foil if it’s browning too fast.
Final Thoughts
Pimento cheese squash casserole is the underdog of comfort food. It’s easy, crowd-pleasing, and secretly packs in veggies. Whether you’re feeding picky kids or showing off at a potluck, this dish delivers.
Now go make it—your future self (and your taste buds) will thank you.