Have you ever heard of southern Squash Casserole? A creamy, tacky yellow squash filling baked beneath a crispy-as-all-get-out Ritz cracker topping, it’s a enjoyable, straightforward aspect so as to add to your vacation unfold.
With regards to planning conventional vacation meals, it’s straightforward to get caught up in all the Crockpot Mashed Potatoes and Cornbread Sausage Stuffing, however don’t neglect concerning the veggies.
Since (and we may be sincere about this) nobody desires a pile of unhappy broccoli subsequent to their Thanksgiving Turkey and Turkey Gravy, it’s necessary to indicate some TCL to the greens on the desk too.
Giving greens the casserole remedy (baked up in a creamy sauce with a tantalizing crispy topping) is a surefire approach to make them holiday-worthy.
Wholesome Inexperienced Bean Casserole could be the primary that involves thoughts, however it’s in no way the one choice, as this Brussels Sprouts Casserole and Cauliflower Casserole can readily attest.
Squash casserole is conventional within the south, however the love of creamy fillings and crispy toppings has no boundaries.
Whether or not that is your first time making it or your fiftieth, you’ll love this model.
It’s 100% from scratch (no cream-of-soups right here!), straightforward to make, and the squash stays crisp-tender because it bakes within the creamy cheddar Swiss filling (no mushy casseroles for us!).
The best way to Make Tacky Squash Casserole
Because of its gentle taste (and the truth that it isn’t inexperienced) yellow squash is a pleasant vegetable with broad crowd enchantment…notably when you cowl it in breadcrumbs and cheese.
I based mostly this recipe on my Zucchini Casserole.
- Comparatively, the yellow squash model is richer, a nod to its place on many southern vacation tables.
- It’s additionally quicker since you don’t must salt the squash dry prior to creating it (time saver, yay!).
As a substitute of salting the squash to attract out the water, letting it sit, then blotting it dry, to maintain squash casserole from getting watery, this straightforward squash casserole recipe makes use of two methods:
- Minimize the Squash into Skinny Items. Thinner items imply the water will evaporate extra shortly as you sauté.
- Add Eggs. Whisking two eggs into the filling helps the filling arrange because it bakes and offers it a creamy, custard-ish texture.
The Substances
- Yellow Squash. Filled with nutritional vitamins and antioxidants, yellow squash is just not solely a delicious veggie, but it surely’s wholesome too!
- Butter. Cooking the squash in melted butter helps add scrumptious richness and taste proper from the beginning. Butter can also be used within the cracker topping.
- Eggs. Helps give construction to the casserole filling, making it extra like a custard.
- Greek Yogurt. You’ll need to use unsweetened full-fat Greek yogurt right here. It helps make the casserole wealthy and creamy. Plus, it provides protein and calcium.
- Milk. Any milk you might have available will work nice.
- Spices. I used black pepper, dried thyme, and cayenne. The combo is earthy and really subtly spicy, which cuts by the richness of the casserole.
- Cheese. Apart from the topping, the wealthy, daring, and nutty flavors of sharp cheddar and Swiss cheese would be the star of the present.
- Crackers. Spherical buttery crackers are important to this casserole’s crispy, crowd-pleasing topping.
The Instructions
- Sauté the onion.
- Add the squash and sauté till starting to brown.
- Whisk collectively the filling components.
- Add the squash. Switch to a baking dish.
- Stir collectively the Ritz topping. Sprinkle over the squash casserole.
- Bake squash casserole at 350 levels F for 30 to 35 minutes. Let relaxation. ENJOY!
Storage Suggestions
- To Retailer. Refrigerate casserole in an hermetic container for as much as 3 days.
- To Reheat. Rewarm leftovers in a baking dish within the oven at 350 levels F or within the microwave.
- To Freeze. Notice the squash could grow to be watery after freezing and reheating. Freeze leftovers in an hermetic, freezer-safe storage container for as much as 3 months. Let thaw in a single day within the fridge earlier than reheating within the oven.
Meal Prep Tip
As much as 1 day upfront, chop the onion and squash as directed. Retailer them individually within the fridge. It’s also possible to crush the crackers as much as 3 days upfront, storing them in an hermetic container at room temperature.
What to Serve with Squash Casserole
Advisable Instruments to Make this Recipe
- Casserole Dish. Excellent for making this recipe.
- Giant Skillet. Lengthy-lasting and dishwasher secure.
- Whisk. A small whisk is simpler to deal with, which means much less splashing.
Stunning Casserole Dish
Not solely does this casserole dish look stunning served in your desk, but it surely’s additionally heavy-duty. It’s secure to make use of beneath the broiler, and it could possibly go within the dishwasher.
Searching for a aspect on which everybody can agree? That is the perfect squash casserole and it has you coated.
In spite of everything, even veggie skeptics love a crispy cracker topping!
Regularly Requested Questions
Whereas we usually serve this squash casserole as a aspect dish, it might make a delicious vegetarian important dish. You may serve it as is with aspect dishes or sneak in some additional protein by including chickpeas or cannellini beans.
This casserole is scrumptious as written with cheddar and Swiss, however you might experiment with different cheeses if you need. I believe Monterey Jack, Parmesan cheese, and even Gruyere might be tasty right here.
Sure, you could enable the squash and onion to empty after they’re cooked on the stovetop. That is important for eradicating among the extra moisture that would trigger the casserole to grow to be watery. I promise it’s price the additional jiffy!
- 4 tablespoons unsalted butter divided
- 1 medium yellow onion chopped (about 1 ½ cups)
- 4 medium yellow squash lower into ¼-inch thick cash (about 3 kilos)
- 1 1/2 teaspoons kosher salt divided
- 2 massive eggs
- 1 (5.3-ounce) container full-fat plain Greek yogurt about 1/2 cup
- 2/3 cup milk
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/8 to 1/4 teaspoon cayenne pepper
- 2/3 cup shredded sharp cheddar cheese
- 1/3 cup shredded Swiss cheese or further cheddar cheese
- 1 sleeve spherical buttery crackers akin to Ritz, coarsely crushed (about 1 1/2 cups)
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Preheat the oven to 350 levels F. Coat an 8×10 or comparable casserole dish with nonstick spray. Soften 2 tablespoons of the butter in a big skillet over medium-high warmth. Add the onion and cook dinner till starting to melt, about 5 minutes.
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Add the squash and 1 teaspoon of the salt. Prepare dinner, stirring usually, till the squash is simply tender and starting to brown, about 10 minutes. Switch combination to a colander set over a bowl or within the sink (remember and activate the water). Drain at the very least 5 minutes, then gently shake off as a lot liquid as you’ll be able to.
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In a big bowl, whisk collectively the eggs, Greek yogurt, milk, black pepper, thyme, cayenne pepper, and remaining ½ teaspoon salt. Add the cheddar, Swiss, and squash combination, then gently stir to mix. Switch to the ready baking dish and prod into an excellent layer.
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In a medium microwave-safe bowl, soften the remaining 2 tablespoons butter. Add the crackers and stir till evenly moistened. Sprinkle excessive of the casserole.
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Bake squash casserole till the filling is absolutely set on the edges and solely a tiny bit liquidy if you test the middle with a knife, about 30 to 35 minutes. Let relaxation 10 minutes, then take pleasure in scorching.
- TO STORE: Refrigerate casserole in an hermetic storage container for as much as 3 days.
- TO REHEAT: Rewarm leftovers in a baking dish within the oven at 350 levels F or within the microwave.
- TO FREEZE: Notice the squash could grow to be watery after freezing and reheating. Freeze leftovers in an hermetic freezer-safe storage container for as much as 3 months. Let thaw in a single day within the fridge earlier than reheating within the oven
Serving: 1(of 8)Energy: 237kcalCarbohydrates: 16gProtein: 11gFats: 15gSaturated Fats: 7gPolyunsaturated Fats: 2gMonounsaturated Fats: 4gTrans Fats: 0.4gLdl cholesterol: 77mgPotassium: 569mgFiber: 2gSugar: 7gVitamin A: 769IUVitamin C: 30mgCalcium: 208mgIron: 1mg
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