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Cheesy Squash Casserole


Cheesy Squash Casserole

Switch up your side dishes and casseroles at the Thanksgiving table this year and replace with this light and creamy squash casserole.

Food Network star Robert Irvine and Gold’s Gym have teamed up for Trim the Fat Friday: offering healthy alternatives to traditional recipes and opening up Gold’s Gym locations nationwide for FREE on Friday, November 28, inviting people to come in and work off their Thanksgiving meal.

Click Here to See More Thanksgiving Recipes


Use panko with the lowest sodium and saturated fat that you can find (check the label).

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  • Nonstick cooking spray, for greasing
  • 2 Tablespoons extra-virgin olive oil (plus some in reserve)
  • 3 Tablespoons flour
  • 2 Cups low-fat or 2-percent milk
  • 8 Ounces light cream cheese or Neufchâtel
  • 8 Ounces Gloucester cheese, shredded
  • 6 yellow squash, sliced ¼-inch thick
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • ¼ Cup light sour cream
  • 1 Cup panko


Preheat the oven to 350 degrees F. Grease a casserole dish with nonstick cooking spray.

Heat the oil in a saucepan over medium-high heat. Whisk in the flour to form a roux and cook for 2 to 3 minutes, stirring regularly. Next, whisk in the milk; adding the liquid slowly will prevent clumping of the roux or separating the milk. Add the cream cheese and the Gloucester and stir until both are completely melted. Remove from the heat and let cool for 10 minutes. Fold in the sour cream after cooled.

In a separate sauté pan over medium heat with oil, sauté the onions and garlic until slightly translucent, 4 to 5 minutes. Add the squash and sauté until they start to soften, 4 to 5 minutes. Add the cheese sauce, enough to thoroughly coat squash, and remove from the heat.

Pour the squash mixture into the prepared casserole dish. Top with the panko. Bake until heated through and golden-brown on top, 15 to 20 minutes.