Southern Squash Casserole
Southern Squash Casserole
Introduction
Southern Squash Casserole is a delicious and comforting dish that brings the fresh taste of summer squash to your table. It combines sliced yellow squash with creamy ingredients and a crunchy topping that everyone will love. This casserole makes for a wonderful side dish during family gatherings, potlucks, or even for a cozy dinner at home.
Why Make This Recipe
This recipe is an easy way to use seasonal yellow squash. It’s not only tasty but also nutritious. Packed with vitamins and minerals, squash is good for your health. Plus, this casserole is simple to prepare, making it perfect for cooks of all skill levels. You can even customize it to fit your dietary needs, such as using cream of mushroom soup for a vegetarian option. It’s sure to please everyone at the dinner table!
How to Make Southern Squash Casserole
Ingredients:
- 2 pounds yellow squash (sliced)
- 1/2 cup onion (chopped)
- 2 tablespoons butter
- 1/2 cup sour cream
- 1 can (10.5 oz) cream of chicken soup (or cream of mushroom for a vegetarian option)
- 1 cup shredded cheddar cheese
- Salt and pepper (to taste)
- 2 cups crushed buttery crackers (such as Ritz)
- 1/4 cup butter (melted)
Directions:
- Preheat your oven to 350°F (175°C) and grease a 2-quart baking dish.
- In a large skillet, melt 2 tablespoons of butter over medium heat.
- Add the sliced yellow squash and chopped onion, sautéing until tender, about 5-7 minutes.
- Remove from heat and let cool slightly.
- In a large bowl, combine the sautéed squash and onion with sour cream, cream of chicken soup, shredded cheddar cheese, salt, and pepper. Stir until well combined.
- Pour the mixture into the prepared baking dish, spreading it evenly.
- In a separate bowl, mix the crushed buttery crackers with the melted butter and sprinkle over the casserole.
- Bake in the preheated oven for 30-35 minutes, or until bubbly and golden brown.
- Let cool for a few minutes before serving.
How to Serve Southern Squash Casserole
Serve the Southern Squash Casserole warm as a side dish. It pairs well with grilled meats, fried chicken, or even on its own. To make the meal complete, serve it alongside a fresh salad or cornbread.
How to Store Southern Squash Casserole
To store leftovers, let the casserole cool completely. Then, cover it tightly with plastic wrap or foil and place it in the refrigerator. It will keep well for about 3-5 days. You can also freeze it. Just wrap it well and store it in the freezer for up to 2 months. When you’re ready to eat it, thaw in the fridge overnight and reheat in the oven until warmed through.
Tips to Make Southern Squash Casserole
- Make sure not to overcook the squash. You want it tender but not mushy.
- For added flavor, consider adding garlic or herbs like thyme or basil to the sautéed vegetables.
- If you want a little kick, sprinkle in some cayenne pepper or red pepper flakes.
Variation
You can easily make this recipe your own. Try adding cooked sausage or ground turkey for a heartier meal, or switch out the cheddar cheese for a different kind, like mozzarella or pepper jack.
FAQs
1. Can I use other types of squash?
Yes! While yellow squash is traditional, zucchini or a mix of summer squashes would also taste great.
2. Is this dish gluten-free?
No, but you can use gluten-free crackers instead of buttery crackers to make it gluten-free.
3. Can I make this ahead of time?
Definitely! You can prepare the casserole in advance and store it in the fridge until you’re ready to bake. Just add a few extra minutes to the cooking time if it’s cold from the fridge.
Enjoy making this delightful Southern Squash Casserole, and watch your family ask for seconds!
Southern Squash Casserole
Ingredients
Vegetables
- 2 pounds yellow squash (sliced) Use fresh, seasonal squash.
- 1/2 cup onion (chopped)
Creamy Base
- 2 tablespoons butter For sautéing.
- 1/2 cup sour cream
- 1 can cream of chicken soup (or cream of mushroom for vegetarian option)
- 1 cup shredded cheddar cheese Can substitute with mozzarella or pepper jack.
- Salt to taste salt and pepper
Topping
- 2 cups crushed buttery crackers (such as Ritz) Substitute with gluten-free crackers if needed.
- 1/4 cup butter (melted)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 2-quart baking dish.
- In a large skillet, melt 2 tablespoons of butter over medium heat.
- Add the sliced yellow squash and chopped onion, sautéing until tender, about 5-7 minutes.
- Remove from heat and let cool slightly.
Mixing
- In a large bowl, combine the sautéed squash and onion with sour cream, cream of chicken soup, shredded cheddar cheese, salt, and pepper. Stir until well combined.
- Pour the mixture into the prepared baking dish, spreading it evenly.
Topping
- In a separate bowl, mix the crushed buttery crackers with the melted butter and sprinkle over the casserole.
Baking
- Bake in the preheated oven for 30-35 minutes, or until bubbly and golden brown.
- Let cool for a few minutes before serving.
