Old-School Squash Casserole is a comforting and delicious dish that has been cherished across generations. This simple recipe combines tender yellow squash with creamy ingredients, making it a perfect side dish for family gatherings or everyday meals. With its cheesy topping and buttery cracker crust, it’s no wonder this casserole is a favorite!
Why Make This Recipe
Making Old-School Squash Casserole is not just about enjoying a tasty meal; it’s also about embracing tradition. This dish uses fresh ingredients, is easy to prepare, and brings people together around the dinner table. Whether you’re looking to impress guests or just need a homey side for your weekday dinner, this casserole is a fantastic choice. It’s a great way to include more vegetables in your meals, and its flavor is sure to please everyone.
How to Make Old-School Squash Casserole
Ingredients
- 2 lbs yellow squash, sliced into 1/4 inch rounds
- 1 small onion, finely diced
- 2 tbsp unsalted butter
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 large egg, lightly beaten
- 1 cup shredded cheddar cheese
- 1/2 tsp garlic powder
- 1/4 tsp paprika (optional)
- 1 cup crushed buttery crackers
- 2 tbsp melted butter
Directions
- Preheat the oven to 350 F (175 C) and lightly grease a 9×9 inch baking dish.
- Melt butter in a large skillet over medium heat. Add sliced squash and onion, cooking for 8 to 10 minutes until tender. Season with salt and pepper, then remove from heat and let excess moisture evaporate.
- In a mixing bowl, combine sour cream, mayonnaise, beaten egg, shredded cheese, garlic powder, and paprika. Stir until smooth.
- Add the cooked squash mixture to the creamy mixture and combine gently. Transfer to the prepared baking dish and spread evenly.
- In a small bowl, mix crushed crackers with melted butter and sprinkle over the casserole.
- Bake uncovered for 30 to 35 minutes until hot and golden on top.
- Let sit for 5 to 10 minutes before serving to allow filling to set.
How to Serve Old-School Squash Casserole
Serve this casserole warm as a tasty side dish to complement your main meal. It pairs wonderfully with roasted meats, grilled chicken, or even as a stand-alone vegetarian option. A sprinkle of fresh herbs on top can add a nice touch!
How to Store Old-School Squash Casserole
If you have leftovers, let the casserole cool completely before storing. Keep it covered in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. Just make sure to cover it well to prevent freezer burn.
Tips to Make Old-School Squash Casserole
- For extra flavor, consider adding some chopped fresh herbs like basil or thyme.
- You can mix different types of cheese to change the flavor profile, such as mozzarella or pepper jack.
- If you prefer a bit more crunch, bake the casserole a little longer or increase the amount of crushed crackers on top.
Variation
You can modify this recipe by adding other vegetables like zucchini or bell peppers. For a spicy twist, add some diced jalapeños or sprinkle in some cayenne pepper!
FAQs
Q: Can I use frozen squash?
A: Yes, you can use frozen squash, but make sure to thaw and drain it well before using it in the recipe.
Q: Is there a gluten-free option for the crackers?
A: Absolutely! You can find gluten-free crackers at your local grocery store, or you can crush gluten-free bread for a substitute.
Q: Can I make this casserole ahead of time?
A: Yes, you can prepare the casserole in advance and store it in the refrigerator. Just bake it right before serving for the best results.
Old-School Squash Casserole
Ingredients
Method
- Preheat the oven to 350 F (175 C) and lightly grease a 9x9 inch baking dish.
- Melt butter in a large skillet over medium heat. Add sliced squash and onion, cooking for 8 to 10 minutes until tender. Season with salt and pepper, then remove from heat and let excess moisture evaporate.
- In a mixing bowl, combine sour cream, mayonnaise, beaten egg, shredded cheese, garlic powder, and paprika. Stir until smooth.
- Add the cooked squash mixture to the creamy mixture and combine gently. Transfer to the prepared baking dish and spread evenly.
- In a small bowl, mix crushed crackers with melted butter and sprinkle over the casserole.
- Bake uncovered for 30 to 35 minutes until hot and golden on top.
- Let sit for 5 to 10 minutes before serving to allow filling to set.
