Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 220kcal
During the summer months, I find myself drawn to backyard barbecues and family gatherings that overflow with vibrant dishes. You know what I mean: smoky grilled chicken, tangy coleslaw, and a spread of mouthwatering desserts. But there’s something about a gooey, cheesy squash casserole that takes me right back to my mom’s kitchen when I was a child. It was the side dish that accompanied countless gatherings and special occasions. Trust me, it pairs beautifully with anything from grilled meats to a simple garden salad, and it’s often the unexpected star of the show.
Squash casserole is a traditional southern dish that combines fresh summer squash, often yellow or zucchini, with a creamy base and topped with a crispy, crunchy layer. It’s baked until bubbly and golden brown, creating a dish that is as pleasing to the eye as it is to the palate. The recipe typically features ingredients such as eggs, cheese, and crushed crackers. It's a fantastic way to showcase squash's natural sweetness while adding richness and flavor.
What sets this recipe apart from others is the use of fresh ingredients and a blend of deep flavors. Rather than using pre-packaged mixes or heavy sauces, I focus on simple yet effective ingredients like cheddar cheese and a touch of green onions. Swapping traditional ingredients in the recipe leads to a fresher taste that's still comforting and welcoming. Plus, a hint of nutmeg adds a delightful surprise that elevates the overall dish without overpowering it.
When you take a bite of this squash casserole, you’re greeted with a harmonious balance of creamy and cheesy goodness combined with the tender bites of squash. The onions lend a hint of sweetness, while the Ritz cracker topping adds a satisfying crunch that perfectly contrasts the softness beneath. Imagine a warm hug on a plate, with flavors that dance and make you feel right at home.
To whip up this delightful squash casserole, gather the following ingredients:
- 4 cups sliced yellow squash
- 1 medium onion, finely chopped
- 2 tablespoons butter (divided)
- 1 cup shredded sharp cheddar cheese
- 1 cup whole milk
- 2 large eggs, lightly beaten
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ teaspoon ground nutmeg (for an extra touch)
- 1 sleeve (about 11 ounces) Ritz crackers, crushed
Cooking this squash casserole is truly a breeze and perfect for anyone looking to whip up a comforting side dish in a pinch. Follow along closely, and you’ll be enjoying a warm, delicious casserole in no time.
Start by preheating your oven to 350º F (175º C). Getting that temperature just right ensures an evenly baked casserole.
In a medium skillet over medium-low heat, melt 2 tablespoons of butter. Add the sliced squash and chopped onion, stirring occasionally. Cook until the squash softens and the onions become transparent, which should take about 6-8 minutes. This step brings out the flavors and gives the squash a delightful tenderness.
While your squash and onions are cooking, grab a large mixing bowl. Add the two lightly beaten eggs. Pour in the milk and whisk together until the mixture is smooth. Then, fold in the grated cheddar cheese, kosher salt, black pepper, and nutmeg if you decided to include it. This cheese-laden blend is the heart of your casserole, so make sure it’s well combined.
Once the squash and onions are cooked down and cooled slightly, transfer them into the egg mixture. Stir everything together until all the ingredients are nicely incorporated. You’re looking for a vibrant combination of veggies and creamy mixture.
Melt the remaining 2 tablespoons of butter in the same skillet used for cooking the squash and onions. Once melted, pour it into your squash casserole mixture and give it another good stir. The butter is what’ll keep things velvety.
Spray a standard 9x13-inch casserole dish with cooking spray. Pour the squash mixture into the prepared dish, spreading it out evenly. Then, take your crushed Ritz crackers and sprinkle them over the top in an even layer. This creates the ultimate crispy topping—it’s the best part!
Place the casserole in your preheated oven and bake for about 45 minutes. You’ll know it's ready when the top is golden brown and the center doesn’t jiggle when you shake the dish gently. Grab it from the oven, let it cool for about 3 minutes (if you can wait!), and serve warm.
- Use Fresh Squash: Fresh squash will give your casserole a much better flavor and texture than frozen.
- Don’t Rush the Sautéing: Give your squash and onions enough time to soften. This helps to enhance their natural sweetness.
- For Extra Flavor: Consider adding some minced garlic and using a mix of cheeses—parmesan or mozzarella can add a lovely touch.
- Control the Salt: Adjust the amount of salt depending on the cheese you pick, as some varieties tend to be saltier than others.
- Leftover Friendly: If you have any leftover meat like chicken or sausage, feel free to toss it in for extra protein. This is also a great way to finish off leftovers!
Storing this squash casserole is quite easy. Once it cools down, transfer any leftovers to an airtight container. You can keep it refrigerated for about 3-4 days. To reheat, pop it in the oven at 350º F for 15-20 minutes until warmed through. You can also microwave individual portions if you’re just looking for a quick fix!
This squash casserole is not just delicious but also packed with nutrients, thanks to the yellow squash packed with vitamins A and C, and the dairy contributing calcium. Each serving has approximately 220 calories, making it a honest side that does not weigh you down.
- Grilled Chicken: Serve alongside juicy grilled chicken for a balanced meal.
- Pork Chops: This casserole complements the savory flavor of grilled or baked pork chops beautifully.
- Fried Catfish: Create a southern feast with crispy fried catfish and coleslaw.
- Garden Salad: Pair with a light garden salad drizzled with a vinaigrette for a refreshing balance.
- Cornbread: You can’t go wrong with warm, fluffy cornbread on the side!
- Zucchini: Swap out yellow squash for zucchini or a mix of both for a colorful dish.
- Different Cheese: Feel free to use a blend of mozzarella and gouda for a twist on flavor.
- Plain Crackers: If you don’t have Ritz, plain saltine crackers work just as well.
- Plant-based Milk: For a dairy-free version, use almond or oat milk instead of whole milk.
- Egg Substitute: If you're looking to make it egg-free, consider using a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water).
This squash casserole recipe is more than just a side dish; it's a comforting hug on a plate. Whether you’re enjoying it at a summer gathering or as part of a family meal, it’s the type of dish that brings people together around the table. With its creamy, cheesy goodness and crunchy topping, you might just have a new favorite recipe to share with your friends and family. So, roll up your sleeves, gather your ingredients, and take this culinary adventure into your kitchen! You won’t regret it!
Ah, squash casserole. It’s that comforting dish that resonates with so many families, especially in southern cooking. Packed with flavor, loaded with cheesy goodness, and boasting a smooth, satisfying texture, this dish has a way of bringing people together. If you’ve never tried it, this easy recipe will surely convert you. Let’s dive in and learn more about what makes this squash casserole so special.
Servings 8
Hi Everyone! I’m April Cherry, a registered dietitian and the creator of Affordable Food Ideas. Growing up near Waltham, MA, I learned that flavorful, wholesome meals don’t need to be expensive, and that lesson has shaped my approach to cooking and nutrition. Through my blog, I share budget-friendly recipes and tips to help others eat well without breaking the bank, while still enjoying delicious, nutritious meals.