Introduction
Squash Casserole is a comforting, Southern-inspired dish, perfect as a side or main for family dinners, holiday gatherings, or potlucks. This creamy, cheesy casserole, featuring tender yellow squash and a crunchy cracker topping, delivers warm, savory flavors with a satisfying, golden texture. Presented in a white ceramic baking dish, optionally garnished with fresh parsley or extra cheese, this Squash Casserole recipe offers a vibrant, inviting aesthetic that elevates any meal. This recipe provides a simple homemade version with accessible ingredients, adaptable for dietary preferences, ideal for home cooks seeking a crowd-pleasing dish that brings cozy, Southern charm to any table.
Ingredients
For the Squash Casserole:
- 2 lbs yellow squash, sliced into 1/4-inch rounds
- 1 small onion, finely chopped
- 1 cup shredded cheddar cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 cup sour cream
- 1 large egg, beaten
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1 cup crushed buttery crackers (e.g., Ritz)
- 2 tbsp unsalted butter, melted
For Serving:
- Optional: Fresh parsley, extra shredded cheddar
- Suggested Accompaniments: Roasted chicken, green beans
- Suggested Pairings: Iced tea, white wine
- Suggested Aesthetic: Serve in a white ceramic baking dish
- Suggested Equipment: 9×13-inch baking dish, large pot, mixing bowl, spatula, measuring cups/spoons, cutting board, knife
Step-by-Step Process
- Preheat Oven: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Cook Squash: In a large pot, bring water to a boil. Add squash slices and cook for 5–7 minutes until tender. Drain well and let cool slightly.
- Mix Filling: In a large mixing bowl, combine cooked squash, onion, 3/4 cup cheddar cheese, Parmesan, sour cream, egg, salt, pepper, and garlic powder. Stir gently to combine.
- Taste and Adjust: Taste the squash mixture and adjust with more salt, pepper, or garlic powder to ensure a balanced, savory flavor.
- Assemble Casserole: Spread the squash mixture evenly in the prepared baking dish. Sprinkle the remaining 1/4 cup of cheddar cheese over the top.
- Add Topping: In a small bowl, mix crushed crackers with melted butter. Sprinkle evenly over the casserole.
- Bake: Bake for 30–35 minutes until bubbly and the topping is golden brown.
- Serve: Present in a white ceramic baking dish. Optionally garnish with fresh parsley or extra cheddar. Serve warm with roasted chicken, green beans, iced tea, or white wine.
Tips for Better Squash Casserole
- Drain squash thoroughly to avoid a watery casserole.
- Taste the squash mixture before baking to balance savory and creamy flavors; adjust sparingly.
- Use fresh yellow squash for the best texture; frozen squash works if thawed and drained well.
- Crush crackers finely for a cohesive, crunchy topping.
- Present in a white ceramic baking dish to highlight the golden topping and creamy filling.
- Make ahead: Prepare the squash mixture up to 1 day in advance; refrigerate, add topping, and bake when ready.
- Use sharp cheddar for a bold cheese flavor that complements the squash.
- Enhance aesthetic: Garnish with parsley or extra cheese for a vibrant, comforting pop.
Variations and Customization
- Gluten-Free Squash Casserole: Use gluten-free crackers or breadcrumbs for the topping.
- Vegan Squash Casserole: Replace sour cream with vegan sour cream, egg with a flax egg (1 tbsp flaxseed + 3 tbsp water), cheese with vegan alternatives, and butter with vegan margarine.
- Spicy Squash Casserole: Add 1/4 tsp red pepper flakes or 1 diced jalapeño to the squash mixture.
- Low-Fat Squash Casserole: Use reduced-fat sour cream and cheese; reduce butter to 1 tbsp.
- Zucchini-Squash Casserole: Replace half the yellow squash with zucchini for variety.
- Bacon Squash Casserole: Stir in 1/2 cup cooked, crumbled bacon before baking.
- Herbed Squash Casserole: Add 1 tsp fresh thyme or rosemary to the squash mixture.
- Cornflake Topping Squash Casserole: Replace crackers with crushed cornflakes for a different crunch.
Storage and Serving Tips
- Leftovers can be stored in an airtight container in the fridge for up to 4 days; they can be reheated in a 350°F oven for 10–15 minutes or microwaved until warm, stirring to maintain texture.
- Freeze baked casserole in a freezer-safe dish for up to 2 months; thaw in the fridge overnight and reheat in the oven.
- Serve warm for the best creamy, cheesy flavor and crunchy topping.
- Use as a side dish for holiday meals or a vegetarian main with a salad.
- Pair with iced tea or white wine to complement the rich, savory flavors.
- Present in a white ceramic baking dish with garnishes for a vibrant, inviting charm.
Nutritional Information
Based on 8 servings (1 cup each):
- Calories: 260 kcal
- Total Fat: 18g
- Saturated Fat: 10g
- Trans Fat: 0g
- Cholesterol: 60mg
- Sodium: 450mg
- Total Carbohydrates: 15g
- Dietary Fiber: 2g
- Sugars: 4g
- Protein: 9g
- Vitamin A: 15% Daily Value
- Vitamin C: 20% Daily Value
- Calcium: 20% Daily Value
- Iron: 6% Daily Value
Note: Values vary by ingredient brands and substitutions (vegan options reduce cholesterol). Moderate in calories; enjoy as a hearty side.
Conclusion
This Squash Casserole recipe delivers a comforting, Southern-inspired dish perfect for family dinners or holiday gatherings. It transforms simple ingredients into a cozy favorite. Its straightforward preparation and vibrant presentation make it a go-to. The cheesy, creamy squash and crunchy topping delight with every bite. It’s sure to be a cherished recipe, loved for its crowd-pleasing charm.
Squash Casserole Recipe: Comforting and Southern-Inspired
Squash Casserole with a comforting, Southern-inspired flavor.
Ingredients
- 2 lbs yellow squash sliced into 1/4-inch rounds
- 1 small onion finely chopped
- 1 cup shredded cheddar cheese divided
- ½ cup grated Parmesan cheese
- 1 cup sour cream
- 1 large egg beaten
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ tsp garlic powder
- 1 cup crushed buttery crackers
- 2 tbsp unsalted butter melted
- Optional: Fresh parsley extra cheddar
- Suggested Pairings: Iced tea roasted chicken
Instructions
- Preheat oven to 350°F; grease a 9x13-inch baking dish.
- Boil squash for 5–7 minutes; drain well.
- Mix squash, onion, 3/4 cup cheddar, Parmesan, sour cream, egg, salt, pepper, and garlic powder; taste and adjust.
- Spread in a dish; top with remaining cheddar.
- Mix crackers with butter; sprinkle over casserole.
- Bake 30–35 minutes until bubbly and golden.
- Serve in a white ceramic dish with parsley.
Notes
- Drain squash to avoid wateriness.
- Store in the fridge for 4 days or freeze for 2 months.
- Try a gluten-free or vegan variation.
- Pair with green beans.
