Squash Casserole | Cajun 911 Cuisine
This creamy Cajun 911 squash casserole uses a mild blond roux, evaporated milk, chicken stock, and fresh rosemary for a silky, comforting base. Draining the squash thoroughly and simmering the roux until thick ensures a perfectly balanced texture every time. Classic Southern comfort with Cajun technique.
INGREDIENTS
FOR THE CASSEROLE
4–5 yellow squash, sliced
1 small onion, diced
2 Tbsp butter or oil
Salt and black pepper, to taste
FOR THE ROUX CREAM BASE
3 Tbsp butter
3 Tbsp all-purpose flour
1 cup evaporated milk
1/2 cup chicken stock
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp fresh rosemary, finely chopped
Optional pinch cayenne
Salt and black pepper, to taste
FOR THE TOPPING
1/2–1 cup breadcrumbs, panko, or crushed crackers
1–2 Tbsp butter, melted
Optional 1/4 cup mild shredded cheese
INSTRUCTIONS
1. Cook the Squash
Sauté squash and onion in butter or oil for 8–10 minutes until tender. Season lightly with salt and black pepper. Drain all liquid released by the squash to prevent a watery casserole.
2. Make the Mild Blond Roux
Melt butter in a saucepan over medium heat. Whisk in flour and cook 3–4 minutes until blond, not brown. Slowly whisk in evaporated milk, then chicken stock. Add garlic powder, onion powder, rosemary, optional cayenne, salt, and black pepper. Simmer until thick enough to coat a spoon.
3. Combine
Stir the drained squash mixture into the thickened roux base. Taste and adjust seasoning as needed.
4. Prepare the Topping
Mix breadcrumbs with melted butter. Add shredded cheese if using.
5. Bake
Preheat oven to 350°F. Transfer squash mixture to a greased casserole dish and top evenly. Bake 20–25 minutes until bubbly and golden.
6. Serve
Serve warm as a side dish with poultry, pork chops, ham, seafood, or holiday meals.
SERVING IDEAS
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Serve with roasted chicken or pork chops
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Pair with baked ham or holiday plates
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Add alongside seafood or grilled fish
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Perfect for family dinners or potlucks
NOTES
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Draining squash thoroughly is essential
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Fresh rosemary adds aromatic depth
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Evaporated milk creates a silky, rich base
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Simmer roux fully for best texture
RECIPE PAIRINGS AND HELPFUL LINKS
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Pair with Southern sides and vegetables
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Serve alongside Cajun comfort classics
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