Parmesan Squash Casserole - VeryVera

Parmesan Squash Casserole

This casserole screams “autumn” to me because it’s perfect for holiday gatherings. I also love making this in the summer when golden squashes are ripe on the vine. Green peppers break up the rich cheesiness of a traditional casserole.

  • Prep Time: 35m
  • Cook Time: 30m
  • Serves: 10 people
  • Category:


  • 2 lb yellow squash
  • 1 ¼ cups Hellmann’s® mayonnaise
  • 3 large eggs, beaten
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ¾ cup panko bread crumbs
  • 2 c Parmesan cheese, hand-shredded
  • ¼ cup green bell pepper, chopped (optional)
  • ¾ cup green onions, chopped


  1. Preheat the oven to 325 degrees F and grease a 7 x 11-inch pan with cooking spray.
  2. Slice the yellow squash into 1-inch pieces.
  3. Place a steam basket in a Dutch oven over boiling water and steam for about 10 minutes, or until the squash is fork tender.
  4. Mix together the mayonnaise, eggs, salt, pepper, bread crumbs, and Parmesan cheese.
  5. Stir in the green peppers and green onions.
  6. Add the yellow squash last and mix until well incorporated.
  7. Pour into the prepared pan and place in the oven.
  8. Bake for 30 minutes or until the casserole bubbles and the top is lightly browned.