Oh, Honey, Let’s Make Squash Casserole!
Oh, honey, pull up a chair! Let’s talk about my family’s absolute favorite comfort food: Squash Casserole. I can almost smell it right now – that warm, buttery aroma mingling with the sweet squash and cheesy topping. It just screams “home,” doesn’t it?
Now, I wasn’t always a Squash Casserole pro. Let me tell you, my first attempt? Oh, it was a soggy, sad mess. I didn’t squeeze enough moisture out of the squash! We’ve all been there, right? But after a few tweaks and tips from my grandma – bless her heart – I finally nailed it. This recipe has become a staple in our house, especially during those busy weeknights when everyone’s running in different directions. A good Squash Casserole always brings us back to the table. It’s quick, it’s easy, and it’s packed with veggies (sneaky, right?).
I remember when I first started blogging. I was so nervous to share this recipe, because it felt so… personal. But the response was incredible! So many of you told me it reminded you of your own grandmothers, or that you’d been searching for the perfect Squash Casserole recipe for years. That’s when I knew I was onto something special.
My cooking philosophy is simple: make food that nourishes the body and the soul. And this Squash Casserole? It does just that. It’s a hug in a dish, a reminder that even on the craziest days, there’s always time for a little bit of comfort. So, grab your apron, and let’s get cooking! I promise, even if you’re a Squash Casserole newbie, you’ll be whipping up a delicious, crowd-pleasing dish in no time. Ready to try my version of a southern squash casserole? Let’s do it! This Squash Casserole reminds me of my grandma’s classic recipe, which you can find at Delilita.com
What You’ll Need for This Squash Casserole
Alright, let’s gather our ingredients! Here’s what you’ll need to make my famous Squash Casserole:
- 3 pounds yellow squash, sliced (about 6 medium squash)
- 1 medium onion, chopped
- 1/2 cup butter, melted
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese, divided
- 1/2 cup crumbled Ritz crackers
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Now, a few notes on the ingredients. I always use yellow squash for my Squash Casserole. Summer squash works too, but I find yellow squash has a slightly sweeter flavor that really shines in this dish. As for the cheese, I’m a cheddar girl through and through, but feel free to experiment! A little Monterey Jack or even a sprinkle of Gruyere would be delicious.
Shopping tip: You can usually find good quality yellow squash at your local farmer’s market. They’re often cheaper and fresher than the grocery store, especially when making Squash Casserole during the summer months.
Here’s a Squash Casserole trick I learned from my Aunt Carol: sauté the onions in the butter before adding them to the casserole. It softens them up and brings out their sweetness. Trust me, it makes a difference!
To save time when making this easy squash casserole, I sometimes buy pre-shredded cheese. Yes, I know, it’s not as good as grating it yourself, but hey, we’re all busy, right? Looking for another take on this recipe? You can find great recipes for delicious variations of squash casserole at Southern Bite.
And finally, a cost-saving tip: If you have leftover Ritz crackers from another recipe, crush them up and store them in a ziplock bag. They’ll keep for weeks and are perfect for topping your Squash Casserole. Leftover squash can be stored in the freezer up to six months, so you can make squash casserole anytime.
Let’s Make This Squash Casserole Together
Okay, let’s get our hands dirty! Here’s how to make this Squash Casserole together:
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish. I use butter, but cooking spray works just fine too.
- Steam or boil the squash until tender. This usually takes about 10-15 minutes. You want the squash to be soft enough to easily mash with a fork.
- Drain the squash well. This is crucial! Soggy Squash Casserole is no fun. I usually put the squash in a colander and press down on it with a spoon to squeeze out as much moisture as possible. You can even use a clean kitchen towel to gently wring out the excess water.
- While the squash is cooking, sauté the onion in the melted butter until softened. This usually takes about 5-7 minutes. You want the onion to be translucent and fragrant.
- In a large bowl, combine the cooked squash, sautéed onion, cream of chicken soup, sour cream, and 3/4 cup of the cheddar cheese. Season with salt and pepper to taste. Don’t be afraid to get in there with your hands! It’s the best way to make sure everything is mixed together evenly.
- Pour the mixture into the prepared baking dish. Spread it out in an even layer.
- In a small bowl, combine the Ritz cracker crumbs, Parmesan cheese, and remaining 1/4 cup of cheddar cheese. Sprinkle the mixture evenly over the top of the squash mixture.
- Bake for 20-25 minutes, or until the topping is golden brown and bubbly. In my kitchen, this cheesy squash casserole usually takes closer to 25 minutes. But ovens vary, so keep an eye on it! Your Squash Casserole should smell like warm butter and cheesy goodness.
- Let the squash casserole cool slightly before serving This prevents the cheese from sliding around when you serve this southern squash casserole.
I learned the hard way with Squash Casserole that under-draining the squash leads to a watery mess. Trust me, take the time to really squeeze out that excess moisture! You won’t regret it. And don’t worry if your Squash Casserole doesn’t look perfect. It’s all about the taste, right? If you’re unsure how to core your squash, take a look at Add a Pinch.
While the Squash Casserole is cooking, I usually whip up a quick salad or throw some chicken breasts on the grill. That way, dinner’s ready all at once! This yellow squash casserole is easy to pair with just about anything. Plus, you can find great recipes for delicious variations of squash casserole at Basil And Bubbly
How I Love to Serve This Squash Casserole
My family *loves* this Squash Casserole when I serve it alongside roasted chicken and a simple green salad. It’s the perfect comforting meal, especially on a chilly evening. Sometimes, I’ll even add a side of cornbread for extra Southern charm.
This Squash Casserole is perfect for potlucks, holiday gatherings, or even just a casual weeknight dinner. It’s always a crowd-pleaser, and it’s so easy to transport. I love to bake this cheesy squash casserole in a pretty dish, as presentation is key.
For a fancier presentation, you can sprinkle a little chopped parsley or chives over the top of the Squash Casserole before serving. It adds a pop of color and a fresh flavor.
If you have extra Squash Casserole (which is rare in my house!), it’s delicious reheated the next day. You can microwave it, but I prefer to bake it in the oven for about 15 minutes, or until heated through. It’s also great cold! I love adding a spoonful to my lunch salad. You can even use leftover squash to make my delicious Butternut Squash Soup.
I’ve also experimented with seasonal Squash Casserole variations. In the fall, I like to add a little butternut squash or sweet potato to the mix for a sweeter flavor. In the summer, I might add some fresh herbs like basil or thyme.
Friends always ask for this Squash Casserole recipe whenever I make it for a party. It’s just that good! This easy squash casserole is so versatile, you can’t go wrong.
Your Squash Casserole Questions Answered
Okay, let’s tackle some of those burning Squash Casserole questions I know you have!
Q: My Squash Casserole is always watery. What am I doing wrong?
- A: Oh honey, I’ve been there! The key is to *really* drain the squash well. After steaming or boiling it, put it in a colander and press down on it with a spoon or a clean kitchen towel to squeeze out as much moisture as possible. You can even let it sit in the colander for a little while to drain further. This is the most common mistake, and it’s an easy fix!
Q: Can I use frozen squash?
- A: You can, but I don’t recommend it. Frozen squash tends to be even more watery than fresh squash, so you’ll need to be extra diligent about draining it. Fresh squash will always give you the best results in this yellow squash casserole.
Q: Can I make this ahead of time?
- A: Absolutely! You can assemble the Squash Casserole up to a day ahead of time and store it in the refrigerator. Just add a few extra minutes to the baking time to make sure it’s heated through. This makes it a perfect dish to bring to a potluck!
Q: I don’t like cream of chicken soup. Can I substitute something else?
- A: Of course! You can use cream of mushroom soup or even make your own white sauce. I’ve even used cream of celery soup in a pinch. The soup just adds a bit of creaminess and flavor, so feel free to experiment! Or you can try this Broccoli Cheese Casserole recipe instead.
Q: Can I use different types of cheese?
- A: Absolutely! Cheddar is my go-to, but you can use Monterey Jack, Gruyere, or even a little Parmesan cheese. Get creative and find your favorite combination! A cheesy squash casserole is a happy casserole!
Q: My family doesn’t like Ritz crackers. What else can I use for the topping?
- A: You can use breadcrumbs, crushed potato chips, or even crushed cornflakes! Just make sure to mix them with a little melted butter and Parmesan cheese for added flavor.
Q: Can I make this vegetarian?
- A: Absolutely! Just substitute the cream of chicken soup with cream of mushroom, celery, or even cream of vegetable soup. Be sure to check the labels to ensure that they are in fact vegetarian. You can also omit the soup altogether and make your own bechamel, that works as well!
You know what I do when my Squash Casserole is browning too quickly on top? I tent it with aluminum foil. It slows down the browning process and prevents the topping from burning. This will ensure your southern squash casserole is perfectly golden.
My Final Thoughts on This Squash Casserole
This Squash Casserole isn’t just a recipe; it’s a piece of my family’s history. It’s a reminder of Sunday dinners at my grandma’s house, of laughter and good company. It’s a dish that brings people together, and that’s what I love most about it.
Before you try this Squash Casserole recipe, here are my Squash Casserole Pro Tips:
- Don’t skimp on the cheese! A generous layer of cheddar (or your favorite cheese) is what makes this casserole so delicious.
- Sauté the onions! It softens them up and brings out their sweetness.
- Taste and adjust! Don’t be afraid to season the squash mixture with salt and pepper to your liking.
Over the years, I’ve experimented with a few different Squash Casserole variations. My husband loves it with a little bacon sprinkled on top, while my kids prefer it with a pinch of chili powder. I love it with a little fresh thyme added to the mix. My family members each love different versions of the Squash Casserole, it all depends on their favorite flavor additions.
I hope you’ll try this Squash Casserole recipe and make it your own. Add your favorite spices, experiment with different cheeses, and create a dish that your family will love. The most important thing is to have fun in the kitchen and enjoy the process! It’s really an easy squash casserole recipe.
So, there you have it – my family’s favorite Squash Casserole recipe. I hope you enjoy it as much as we do! And remember, cooking is all about love and sharing, so don’t be afraid to get creative and make this recipe your own. Happy cooking! And don’t forget, you can find more easy and delicious recipes at Delilita.com.
Squash Casserole
This classic Squash Casserole is a comforting and flavorful side dish, perfect for any occasion. Tender squash is combined with a creamy sauce and topped with buttery, golden breadcrumbs for a delightful crunch.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baked
- Cuisine: American
Ingredients
- 2 pounds yellow squash, sliced
- 1/2 cup chopped onion
- 1/2 cup butter, divided
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 cup sour cream
- 1/2 cup shredded cheddar cheese
- 1 sleeve buttery round crackers, crushed
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet, melt 1/4 cup butter over medium heat. Add squash and onion and cook until tender, about 10-12 minutes. Season with salt and pepper.
- In a large bowl, combine cream of chicken soup, sour cream, and cheddar cheese. Stir in the cooked squash mixture.
- Pour the mixture into a greased 9×13 inch baking dish.
- In a small bowl, melt the remaining 1/4 cup butter. Stir in the crushed crackers.
- Sprinkle the cracker mixture over the squash casserole.
- Bake in preheated oven for 20-25 minutes, or until golden brown and bubbly.
Notes
For a spicier kick, add a pinch of red pepper flakes to the squash mixture. You can also substitute cream of mushroom soup for cream of chicken soup.