Southern Squash Casserole
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why make this recipe
Southern Squash Casserole is a delightful dish that brings comfort and flavor to your table. This recipe combines tender yellow squash with a creamy filling, making it a perfect side for any meal. It’s easy to prepare and is always a crowd-pleaser, especially during family gatherings or potlucks. The combination of flavors and textures makes it an appealing dish for both squash lovers and those who may not favor vegetables as much.
how to make Southern Squash Casserole
Ingredients:
- 2 lbs yellow squash, sliced
- 1 medium onion, diced
- 3 tablespoons butter
- 1/2 cup sour cream
- 1 (10.5 oz) can cream of chicken soup
- 2 large eggs, beaten
- 1 1/2 cups shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and black pepper, to taste
- 1 1/2 cups crushed Ritz crackers
- 3 tablespoons butter, melted
Directions:
- Preheat the oven to 350°F.
- In a large skillet, melt 3 tablespoons of butter over medium heat.
- Sauté the squash and onion until soft and lightly golden, which should take about 10 to 12 minutes. Allow it to cool slightly.
- In a large mixing bowl, combine the sour cream, cream of chicken soup, beaten eggs, cheddar cheese, garlic powder, paprika, salt, and pepper.
- Stir in the sautéed squash and onion mixture until well blended.
- Spoon the mixture into a greased 9×13-inch baking dish.
- In a small bowl, mix the crushed Ritz crackers with the melted butter.
- Sprinkle the cracker mixture over the top.
- Bake for 30 to 35 minutes or until the casserole is golden brown and bubbly.
- Let it sit for 5 minutes before serving.
how to serve Southern Squash Casserole
Serve the Southern Squash Casserole hot as a side dish. It pairs well with grilled meats, roasted chicken, or a fresh salad. You can also enjoy it as a standalone dish for a comforting vegetarian meal.
how to store Southern Squash Casserole
To store leftovers, let the casserole cool completely, then cover it tightly with plastic wrap or aluminum foil. Place it in the refrigerator for up to 3 to 4 days. You can also freeze it for longer storage. Just make sure to cover it well, and it can last in the freezer for up to 2 months. Thaw it in the refrigerator before reheating.
tips to make Southern Squash Casserole
- Try to use fresh yellow squash for the best flavor and texture.
- Make sure to sauté the squash and onion until they are tender, which helps prevent excess moisture in the casserole.
- You can customize the cheese by using a mix of cheddar and other kinds like Monterey Jack or mozzarella for added creaminess.
- For a bit of crunch, consider adding some chopped nuts to the topping.
variation
You can add other vegetables such as bell peppers or zucchini for more flavor and nutrition. Additionally, try swapping the cream of chicken soup for a cream of mushroom soup for a vegetarian option.
FAQs
1. Can I use frozen squash instead of fresh?
Yes, you can use frozen squash. Make sure to thaw and drain any excess water before adding it to the recipe.
2. Can I make this recipe ahead of time?
Absolutely! You can prepare the casserole a day ahead. Just assemble it, cover it tightly, and refrigerate until you are ready to bake.
3. What can I substitute for sour cream?
Greek yogurt can be used as a healthy substitute for sour cream, giving you a similar creamy texture.
Southern Squash Casserole
Ingredients
Method
- Preheat the oven to 350°F.
- In a large skillet, melt 3 tablespoons of butter over medium heat.
- Sauté the squash and onion until soft and lightly golden, about 10 to 12 minutes. Allow to cool slightly.
- In a large mixing bowl, combine sour cream, cream of chicken soup, beaten eggs, cheddar cheese, garlic powder, paprika, salt, and pepper.
- Stir in the sautéed squash and onion mixture until well blended.
- Spoon the mixture into a greased 9×13-inch baking dish.
- In a small bowl, mix the crushed Ritz crackers with the melted butter.
- Sprinkle the cracker mixture over the top.
- Bake for 30 to 35 minutes or until the casserole is golden brown and bubbly.
- Let it sit for 5 minutes before serving.
