I wanted to share about one of my all-time favorite dishes, a good ole’, southern style squash casserole. My family often made this dish for holidays and special occasions. It’s also a favorite for Sunday dinner!
What can I do with too many yellow squash?
A squash casserole is great way to use up an abundance of yellow squash. In this yellow squash casserole recipe, I use 4lbs of yellow squash. Down here in the south, yellow squash is a summer gardener’s dream! They love the long summers and can be very prolific. My grandfather grew yellow squash when I was a child. I have fond memories of him loading us up with squash on a weekly basis during the summer months. It seemed as if the more he picked, the more the squash plants grew. My mother learned to make squash several different ways so that we wouldn’t grow tired of it. While sautéing squash is a simple yet delicious way to prepare it, a squash casserole is my favorite. It’s an easy way to get the most of your squash harvest.
How to make squash casserole
Squash casserole is made by precooking yellow squash, then baking along with binding ingredients such as breadcrumbs, cracker crumbs, eggs, etc. and seasonings. I like to sauté my squash before baking in the casserole as seen here. Breading and eggs help to give the squash something to adhere to, while sour cream and cheese add a creamy texture and taste. You can add toppings to the casserole or just top it with cheese.
How do you keep yellow squash from getting watery?
You can prevent yellow squash from getting watery by gently sautéing the squash rather than boiling it and by ensuring the correct amounts of binding ingredients. For the squash casserole, I like to gently sauté the squash al dente. Also, I add egg, cracker crumbs, and sour cream to bind them together and prevent the casserole from becoming watery. The result is a casserole that is creamy and flavorful.
Can you freeze squash casserole?
You can freeze yellow squash casserole either after or before baking. If freezing prior to baking, prepare casserole, cover with freezer wrap then foil. Freeze up to 3 months. If freezing after baking, allow casserole to cool completely, cover with freezer wrap then, then freeze. To reheat, allow to thaw in the refrigerator overnight. Uncover then bake at 350 F for 25-35 minutes.
What to serve with squash casserole?
Since squash casserole is often served as a side dish, your favorite main dish will most often work alongside it. Here are some of my favorite accompaniments:
· Cornish Hens
· Baked Ham
· Ox Tails
· Fried Chicken
· Salisbury Steak
· Baked Flounder
Southern Squash Casserole
Ingredients
- 4 lbs yellow squash sliced
- 2-4 tbs butter
- 2 medium onions diced
- 1 1/2 sleeve butter crackers
- 2 eggs
- 1 cup sour cream
- 2 1/2 cups Velveeta shreds cheese
- 1 cup shredded cheddar
- 6 slices bacon large dice
- Salt and pepper to taste
Instructions
- Melt half of butter in large skillet. Sauté onions until translucent, remove from pan and set aside.
- Add the rest of the butter to the same pan along with squash. Sauté squash until soft. May have to work in batches.
- Remove to large bowl and allow to cook slightly.
- To bowl of squash, add salt and pepper to taste along with Velveeta cheese shreds, onions, crackers, sour cream. Mix well.
- Add in eggs, and mix thoroughly.
- Place in 9×13 in buttered baking dish.
- Sprinkle shredded cheddar on top.
- Lay bacon pieces on top of cheese.
- Bake in 375 degree oven for 30 minutes or until bacon is crisp.
- * You may also place under the broiler for several additional minutes to get a crispier bacon on top.