Squash casserole — even the words can evoke, for certain folk, the sights and smells of an old-school Southern meat-and-three restaurant, or grandma's sideboard on Thanksgiving, covered with dishes. It's a simple and delicious way to add veggies to a plate, and a smart (and inexpensive) way to manage a home garden's overabundance of summer squash. Though it's traditionally made with yellow squash, squash casserole can be made with zucchini or even pattypan squash, if you have 'em. Whatisn't up for substitution is the heaps of cheese and crackers.
Do you peel yellow squash before cooking?
Summer squash varieties like yellow squash or zucchini don't need to be peeled before cooking the way winter squash varieties often do. You should wash them before slicing. A quick rinse under running water with a little mild rubbing will get off any dirt or dust that gathered from the garden, farm, or grocery store.
Do you put egg in squash casserole?
Egg is traditionally a part of squash casserole. While it's not the main star (there's not even enough to add flavor) it does help bind and thicken the casserole. However, if you've got an egg allergy in the mix, and are looking for an egg-free squash casserole, this recipe will work just fine without it. It may not hold together quite as well, but it'll still taste delicious!
How do you thicken squash casserole?
All summer squash, especially when it's fresh, has a high water content, which is why we highly recommend cooking and then draining the squash before incorporating it into the casserole. If your casseroles are consistently coming out watery, try cooking it a little longer, or pressing the squash slightly when draining, to remove more of the water. If you've already incorporated the squash into the casserole, and it's not possible to drain off any more liquid, then you can try adding an extra egg, upping the cheese amount slightly, or stirring in just a bit of mayonnaise, which can help thicken things. Though it's a traditional thickener, werecommend against adding any flour.
What crackers are best on top of squash casserole?
Ritz crackers are the traditional choice, and we can attest that they taste absolutely fantastic on top of a squash casserole, but you can use nearly any butter cracker that you have on hand, or like, from Club crackers to Town House. Saltines will give it a much dryer topping. Cheese-Its are a great alternative, and will make it taste even cheesier (which is not a bad thing!).
What protein goes best with squash?
Squash casserole is equally athome as a Thanksgiving side or next to your weeknight main dish, but seeing as it's true home is on a meat-and-three lunch plate, it's probably best with the proteins you'd find there: meatloaf, fried chicken, pork chops, and the like.
How do you freeze squash casserole?
Casseroles are often great for making ahead and freezing — and it's one of the reasons we so love making them. But as summer squash is so watery, this casserole in particular is not a great candidate for the freezer. When frozen and thawed, the squash tends to turn extra mushy and the liquid begins to separate out.Instead we recommend making smaller portionsor chilling the leftovers in the fridge and eating them within 3 to 4 days.
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- Yields:
- 10 - 12 serving(s)
- Prep Time:
- 35 mins
- Total Time:
- 1 hr 20 mins
Ingredients
- 6 tbsp.
unsalted butter, divided plus more for a pan
- 10
medium yellow squash, (about 2 1/2 pounds) sliced
- 1
yellow onion, chopped
- 1
garlic clove, chopped
Kosher salt and freshly ground black pepper
- 1
(10 1/2-ounce) cancream of mushroom soup
- 1/2 c.
whole milk
- 8 oz.
Cheddar cheese, grated (about 2 cups)
- 1
large egg, beaten
- 2 c.
crumbled butter crackers, such as Ritz (about 40)
Directions
- Step1Preheat oven to 350°F. Buttera 9-by-13-inch baking dish.
- Step2Melt 4 tablespoons butter ina large pot over medium heat.Add squash, onion, and garlic.Season with salt and pepper. Cook,stirring occasionally, until justtender, 12 to 15 minutes. Drain androughly chop mixture; reserve.
- Step3 Add soup and milk to pot and cook until warm, 1 to 2 minutes. Whisk in cheese, 1/2 cup at a time, until melted. Stir in egg and reserved squash mixture. Transfer mixture to preparedbaking dish.
- Step4Melt remaining 2 tablespoonsbutter. Add crackers and tossto coat. Sprinkle over casserole.Bake until golden and bubbly,35 to 40 minutes. Serve warm.
