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Squash and Asparagus Casserole

Makes 8 servings


1 tbsp. cooking oil

4 tbsp. Real California butter, divided, plus more for the baking dish

12 asparagus spears, cut in thirds

6 yellow squash, sliced

5 large shallots, diced

2 large garlic cloves, minced

Pinch ground cayenne, or more to taste

2 tbsp. dried thyme leaves, divided

1 cup shredded Real California sharp Cheddar cheese, or more to taste

1/2 cup grated Real California Asiago cheese, or more to taste

1/2 cup Real California sour cream or crème fraîche

1/3 cup Real California heavy cream

Salt and pepper

4 to 6 slices crusty French bread, diced large


Preheat an oven to 350°F. Butter a 9-by-13-in. baking dish and set aside.

In a large skillet over medium heat, warm the oil and 2 tbsp. of the butter. Add the asparagus, squash, shallots, garlic, cayenne, and 1 tbsp. of the thyme and cook, stirring occasionally, until the asparagus and squash are tender, 8 to 10 minutes. Stir in the cheeses, sour cream, and heavy cream. Remove from the heat and add salt, pepper, and additional cayenne to taste. Transfer the mixture to the prepared baking dish and sprinkle on more Cheddar and Asiago if you like. Andreia says: I think you should! Set aside.

Wipe out the skillet, return it to medium heat, and melt the remaining 2 tbsp. of butter. Add the remaining 1 tbsp. of thyme. Add the bread and cook, stirring occasionally, until browned and toasted, 4 to 5 minutes. Transfer the toasted bread to the top of the casserole, spreading it out evenly. Bake until browned and bubbly, 20 to 25 minutes.

By Andreia B. from Richmond Hill, Georgia

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