introduction
This Squash Casserole is a simple, homey dish. It uses fresh yellow squash, cheese, and a crunchy cracker topping. It cooks in one dish and makes a warm, creamy side for any meal.
why make this recipe
- It is quick and easy to make.
- It uses common ingredients you likely have on hand.
- It is creamy, cheesy, and has a crisp top.
- It works well for weeknights and holiday meals.
how to make Squash Casserole
Follow these clear steps. The dish comes together in one skillet and bakes until golden.
Ingredients :
- 4 cups yellow squash, sliced
- 1 medium onion, diced
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- 1 cup crushed buttery crackers
- 4 tablespoons butter, melted
- Salt and pepper to taste
Directions :
- Preheat the oven to 350°F (175°C).
- In a large skillet, sauté the squash and onions until tender.
- In a bowl, mix together the cooked squash, onions, cheddar cheese, sour cream, salt, and pepper.
- Transfer the mixture into a greased baking dish.
- In a separate bowl, combine the crushed crackers with melted butter, then sprinkle over the squash mixture.
- Bake for 25-30 minutes or until the top is golden brown and bubbly.
how to serve Squash Casserole
Serve hot from the oven. It pairs well with roasted chicken, ham, or a simple salad. Spoon onto plates with a large serving spoon so the crunchy top stays whole.
how to store Squash Casserole
- Cool the casserole to room temperature before storing.
- Cover tightly with foil or place in an airtight container.
- Refrigerate for up to 3–4 days.
- To reheat, bake at 350°F (175°C) for 10–15 minutes, or microwave individual portions until warm.
tips to make Squash Casserole
- Drain extra liquid from cooked squash so the casserole is not watery.
- Taste and add salt and pepper before baking.
- Use fresh crackers for a crunchier topping.
- Let the casserole rest a few minutes after baking to set.
variation (if any)
- Add 1/2 cup cooked bacon bits for smoky flavor.
- Stir in 1/2 cup cooked corn or bell pepper for color and texture.
- Swap half the cheddar for Monterey Jack or pepper jack for a different taste.
FAQs
Q: Can I use frozen squash?
A: Yes. Thaw and drain well to remove extra water before mixing.
Q: Can I make this ahead?
A: Yes. Assemble the casserole, cover, and refrigerate. Bake when ready, adding a few extra minutes if cold.
Q: Can I use different crackers or breadcrumbs?
A: Yes. Use saltine crackers, Ritz, or plain breadcrumbs. Adjust salt as needed.
Q: Is this dish gluten-free?
A: Not as written. Use gluten-free crackers to make it gluten-free.
Q: Can I add more cheese?
A: Yes. Add extra cheese inside or on top for a richer dish.
Conclusion
For more ideas and full variations, check this Add a Pinch squash casserole recipe and this classic Allrecipes squash casserole recipe. These pages offer extra tips and user notes you may find helpful.
Squash Casserole
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- In a large skillet, sauté the squash and onions until tender.
- In a bowl, mix together the cooked squash, onions, cheddar cheese, sour cream, salt, and pepper.
- Transfer the mixture into a greased baking dish.
- In a separate bowl, combine the crushed crackers with melted butter, then sprinkle over the squash mixture.
- Bake for 25-30 minutes or until the top is golden brown and bubbly.
- Serve hot from the oven. It pairs well with roasted chicken, ham, or a simple salad.
- Spoon onto plates with a large serving spoon so the crunchy top stays whole.
- Cool the casserole to room temperature before storing.
- Cover tightly with foil or place in an airtight container. Refrigerate for up to 3–4 days.
- To reheat, bake at 350°F (175°C) for 10–15 minutes, or microwave individual portions until warm.