This warm squash casserole is a comforting dish made with fresh squash and creamy cheese. It’s a great way to enjoy veggies, and it’s perfect for family gatherings!
Honestly, I can’t resist that cheesy topping! I sometimes sneak in extra cheese—who can blame me? This dish just makes everyone feel at home. 😊
I love how easy it is to whip up this casserole. Just mix, bake, and serve. It even pairs well with grilled meats for a nice meal! Yum!
Key Ingredients & Substitutions
Yellow Squash: This vegetable is the star of the dish. Zucchini can be used as a substitute if you’re in a pinch, providing a similar texture and flavor.
Onion: A finely chopped onion adds great depth to the casserole. If you’re not a fan of onions, try using leeks or shallots for a milder taste.
Cheddar Cheese: Sharp cheddar is perfect for flavor. If you like a little kick, try pepper jack. For a vegan alternative, use a plant-based cheese option that’s melty.
Sour Cream and Mayonnaise: These ingredients give creaminess. Greek yogurt works well as a healthier substitute too. Just make sure it’s plain!
Crushed Crackers: While buttery crackers add crunch, you can use panko breadcrumbs or crushed cornflakes for a gluten-free option. They add a nice texture!
How Do I Cook the Squash Without Making It Soggy?
Getting the squash just right is crucial and can sometimes be tricky. Here are some tips to avoid a soggy casserole:
- **Pre-Cook the Squash**: Boil it just until tender. Keep an eye on it—5 minutes is usually perfect. Drain it well to remove excess water.
- **Pat Dry**: After draining, make sure to gently pat the squash dry with paper towels. This will soak up any remaining moisture.
- **Avoid Overcrowding**: If you’re using a lot of squash, consider cooking it in batches. This helps it cook evenly.
By taking these steps, your casserole will have the perfect creamy consistency without being watery! Enjoy bringing this Southern comfort food to your table.
Cozy Southern Squash Casserole With Cheese
Ingredients You’ll Need:
For the Casserole:
- 4 cups yellow squash, sliced
- 1 cup onion, finely chopped
- 1 cup shredded sharp cheddar cheese
- 3 large eggs, beaten
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional)
- 1/2 teaspoon ground mustard (optional)
For the Topping:
- 1 cup crushed buttery crackers (such as Ritz)
- 2 tablespoons butter, melted
How Much Time Will You Need?
This delightful casserole takes about 15 minutes to prepare and approximately 30 to 35 minutes to bake, making the total time around 50 minutes. It’s a simple recipe that results in a hearty, cheesy side that everyone will love!
Step-by-Step Instructions:
1. Preheat and Prepare the Dish:
Start by preheating your oven to 350°F (175°C). Take a 9×9-inch baking dish and grease it with some cooking spray or butter to prevent sticking.
2. Boil the Squash and Onion:
In a large pot, bring salted water to a boil. Add the sliced yellow squash and chopped onion, cooking them for about 5 minutes until they are tender. Once done, drain the vegetables well and use a paper towel to gently pat them dry. Removing the excess moisture is key to avoiding a soggy casserole.
3. Mix the Casserole Ingredients:
In a large mixing bowl, combine the drained squash and onion with the beaten eggs, sour cream, mayonnaise, 1/2 cup of the shredded cheddar cheese, salt, black pepper, garlic powder, and ground mustard (if you’re using it). Mix everything together until well combined.
4. Assemble the Casserole:
Pour the squash mixture into the greased baking dish, spreading it evenly across the bottom.
5. Prepare the Topping:
In a small bowl, combine the crushed buttery crackers with the melted butter. Stir until the crackers are fully coated. Sprinkle this mixture over the top of the casserole.
6. Add Extra Cheese:
Finally, sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the cracker topping. This will create a deliciously cheesy crust when baked!
7. Bake the Casserole:
Place the casserole in the preheated oven and bake for 30 to 35 minutes, or until the casserole is bubbly and the topping is golden brown. Keep an eye on it towards the end to ensure nothing burns.
8. Let It Set and Serve:
Once baked, remove the casserole from the oven and allow it to sit for about 5 minutes before serving. This will help it set a bit, making it easier to serve.
Enjoy this creamy, cheesy Southern classic! It pairs wonderfully with grilled meats or just as a standalone comfort food. Happy cooking!
Frequently Asked Questions (FAQ)
Can I Use Frozen Squash for This Recipe?
Yes, you can use frozen squash! Just make sure to thaw it completely and drain any excess moisture before using. Squeeze the squash gently with paper towels to remove even more water, ensuring your casserole doesn’t become soggy.
Can I Make This Casserole Ahead of Time?
Absolutely! You can prepare the casserole the night before. Just cover it tightly and refrigerate. When you’re ready to bake, let it sit at room temperature for about 30 minutes before putting it in the oven to ensure even cooking. You may need to add a few extra minutes to the baking time.
What If I Don’t Have Mayonnaise?
No worries! If you don’t have mayonnaise, you can replace it with an equal amount of Greek yogurt or an extra 1/4 cup of sour cream. This will still keep the casserole creamy and delicious!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm in the oven at 350°F (175°C) until heated through, or microwave in individual servings if you’re in a hurry.
Feel free to reach out if you have more questions or need further assistance with the recipe! Enjoy your cooking!
