I’m Anne Carter, a gal who’s spent her fair share of time hustling in kitchens across town. Today, I’m excited to share a little piece of my kitchen magic with y’all through the “Beyond the Bayou Blog, “Now, let me tell ya ’bout a dish that’s near and dear to my heart – my squash casserole recipe.
This one’s been a staple on our family table for as long as I can remember, passed down through generations like a cherished story.
It’s comfort on a plate, a symphony of flavors that dance together – the sweetness of squash, the creaminess of cheese, and a hint of spice that keeps things interesting. This is not your fancy, schmancy chef talk; it’s just good ol’ home cooking that’ll warm your soul. So, grab your aprons, let’s get cookin’, and share a taste of Southern love with your folks.
What is Squash Casserole?
I’ll spill the beans on my squash casserole recipe – a down-home delight that’s as easy as a summer breeze. First things first, you’ll need a mess of yellow squash, sliced up real nice. Toss ’em in a pot, cook ’em ’til they’re tender, and drain ’em good.
Now, in a mixin’ bowl, whip together a couple of eggs, some mayonnaise, and a handful of grated cheddar cheese. Mix in a diced onion, a pinch of salt, and a crack or two of black pepper for good measure. Fold in the squash like you’re foldin’ in a secret – gentle, but thorough.
Once that’s all cozy-like, transfer the mix to a buttered-up casserole dish. Top it off with a generous layer of buttery crackers, crushed up really fine. Pop that dish in the oven, and let it bake ’til it’s golden and bubbly – about 25 minutes or so.
There you have it – my squash casserole, a taste of Southern comfort that’ll have folks comin’ back for seconds. Serve it up with a side of love, and you’ve got yourself a meal fit for a country feast.
Squash Casserole Recipe
Equipment
- Baking Dish
- Knife
- Vegetable Peeler
- Grater
- Oven Mitts
- Aluminum foil
Ingredients
- 2 tbsp butter
- 4 cups sliced yellow squash
- 1 medium onion
- 2 large eggs
- 1 cup grated cheddar cheese
- 1 Cup milk
- 1/4 tsp cayenne pepper
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- 1 tsp sleeve Ritz crackers
Instructions
- Preheat your oven to 350º F. Melt 2 tablespoons of butter in a medium skillet over medium-low heat. Cook sliced squash and onions in the melted butter until they're tender.
- In a large bowl, lightly whisk the eggs. Add cheese and milk to the eggs, whisking until everything is well combined. Mix the cooked squash and onions into the egg mixture, stirring well.
- Melt the remaining 2 tablespoons of butter in the skillet you used for squash and onions, then add it to the squash casserole mixture.
- If you like a little kick, throw in some cayenne pepper, salt, and pepper. Give it a good stir.
- Pour the squash casserole mixture into the dish, top it evenly with crushed Ritz crackers, and bake in the preheated oven for about 45 minutes, until the top is golden brown and the casserole doesn't jiggle when you move the dish.
Nutrition
What to Serve with Squash Casserole?
Can You Make Squash Casserole Ahead of Time?
- Prepare in Advance: You can get everything ready beforehand. Put together the casserole, leaving out the cracker crust. Once it’s all set, cover it up and pop it into the fridge. It can chill there for up to 24 hours.
- Getting Ready to Bake: When you’re in the mood to bake, take the casserole out of the fridge. Give it about 30 minutes to hang out at room temperature. Then, sprinkle on that delicious buttery cracker crust and get ready to bake.
- Freezing Option: If you want to freeze your creation, do it without the crust. Use a baking dish with foil, leaving some to hang over the edges. Cover it up and freeze it overnight. Once it’s frozen solid, remove it from the dish, wrap it up in more foil, label it, and toss it back into the freezer. It can stay there for up to three months.
- Baking from Frozen: When the time comes to bake the frozen casserole, let it thaw in the fridge overnight. Sprinkle on the buttery cracker crust and bake it to perfection.
