Steam-Free Squash Casserole: A Tasty Possibility?

Squash casserole is a staple dish in the South, often served at family gatherings and reunions. It is a versatile dish that can be served as a main or side, and is a great way to use up a lot of squash. The recipe typically includes cooked yellow squash with onions and red bell peppers; cheese; a creamy base; and a buttery crumb topping.

While some recipes call for steaming or boiling the squash first, others recommend sautéing the squash with the onion and bell pepper in a skillet. This ensures that the vegetables are tender in the finished dish and adds an extra layer of flavor.

Squash Casserole is a staple dish in the South

The squash casserole is a versatile dish that can be served as a hearty vegetarian main course or paired with various proteins such as fried chicken, grilled hamburgers, pineapple-glazed ham, or pulled pork. It is a comforting and nostalgic dish that evokes memories of family gatherings and Sunday suppers.

Preparing squash casserole is straightforward and begins with cooking the squash until tender. The squash is then combined with a mixture of eggs, cheese, and milk or sour cream, along with seasonings like salt, pepper, and thyme. The casserole is then topped with crushed crackers or breadcrumbs and baked until golden brown.

Squash casserole is a beloved dish in the South, known for its creamy sauce and buttery topping. It is a staple at meat-and-three diners and church covered-dish suppers, and its versatility makes it suitable for various occasions, from casual family meals to holiday gatherings.

It's a versatile dish that can be served as a main or side

Squash casserole is a versatile dish that can be served as a main or side. It's a classic Southern dish that's perfect for family meals, holidays, and other special occasions. It's also a great way to use up an abundance of summer squash.

The casserole typically includes cooked yellow squash with onions and red bell peppers (or pimentos); cheddar cheese; a creamy base; and a buttery crumb topping (Ritz crackers are a popular choice). It's a winning combination that evokes comfort and nostalgia.

The dish can be made ahead of time and frozen for up to three months. It can also be reheated, making it a convenient option for busy weeknights or last-minute get-togethers.

When serving squash casserole as a main dish, it can be paired with a side salad and cornbread. As a side dish, it goes well with grilled hamburgers, pineapple-glazed ham, grilled chicken, and many other proteins.

Here's a basic recipe for squash casserole:

Ingredients:

• Yellow squash (about 2 pounds, sliced)
• Onion (chopped)
• Butter
• Sharp cheddar cheese (shredded)
• Eggs (lightly beaten)
• Sour cream
• Mayonnaise
• Buttery round crackers (such as Ritz), crushed
• Salt and pepper to taste

Instructions:

• Preheat the oven to 350°F.
• Melt butter in a large skillet over medium heat.
• Add squash, onion, and seasonings to the skillet and cook until tender.
• In a separate bowl, whisk together eggs, cheese, sour cream, and mayonnaise.
• Stir the egg mixture into the squash mixture.
• Transfer the mixture to a greased baking dish.
• For the topping, combine crushed crackers with melted butter.
• Sprinkle the topping over the casserole.
• Bake for 30-45 minutes, or until the casserole is set and the topping is golden brown.

Feel free to customize the recipe by adding your favourite herbs and spices, or experimenting with different types of cheese and crackers. Enjoy!

It's an easy dish to make, but has some helpful tips to make it even easier

Squash casserole is a simple dish to make, but there are a few tips to make it even easier.

First, it's important to drain the squash to prevent the casserole from becoming too watery. This can be done by transferring the cooked squash to a colander and discarding any excess liquid. Another tip is to avoid overcooking the squash, as it will have one more cooking step in the oven. It's better to slightly undercook it during the initial sauté so that it doesn't turn soupy during baking.

Additionally, it's important to be gentle when mixing the squash with the other ingredients. Once cooked, gently fold the squash into the mixture to avoid mashing and breaking it into small pieces.

When preparing the ingredients, it's recommended to use salted butter for added flavour. If using unsalted butter, add a little extra salt to the dish. For the squash, it's best to use smaller ones as they tend to be more flavourful, tender, and have smaller seeds. Finally, for a crunchy topping, use buttery round crackers or crushed Ritz crackers.

It's a great make-ahead option for dinners or holiday parties

Squash casserole is a great make-ahead option for dinners or holiday parties. It can be made up to 24 hours in advance and stored in the refrigerator until you're ready to bake it. Simply assemble the casserole (without the cracker crust) and cover it before placing it in the fridge.

When you're ready to bake, let the dish rest at room temperature for about 30 minutes, add the buttery cracker crust, and bake as instructed.

You can also freeze your squash casserole for future use. Prepare the casserole (without the crust) in a baking dish lined with aluminium foil, making sure to leave some overhang. Fold the foil over the casserole and freeze overnight. Once frozen solid, remove the casserole from the baking dish, wrap in more foil, label it, and place it back in the freezer for up to three months.

When you're ready to bake the frozen casserole, let it thaw overnight in the refrigerator. Then, add the buttery cracker crust and bake as instructed.

It can be frozen for a future bake

Squash casserole is a great dish to make ahead of time and freeze for future use. It can be frozen either cooked or uncooked, but freezing it uncooked will yield better results as the crackers will retain their crunch.

To freeze an uncooked squash casserole, prepare the casserole according to the recipe instructions, but do not add the cracker topping. Wrap the casserole tightly in freezer wrap and store it in the freezer for up to three months. When you are ready to bake it, thaw the casserole overnight in the refrigerator, add the cracker topping, and bake according to the recipe instructions.

If you are freezing a cooked squash casserole, it is best to do so as a way to salvage leftovers. Allow the casserole to cool completely, then wrap it tightly in freezer wrap and store it in the freezer for up to three months. To reheat, thaw the casserole overnight in the refrigerator, then bake at 350°F for 25 minutes. The cracker topping will not be as crispy as it was before freezing.

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