Easy Old-Fashioned Squash Casserole Recipe
The easy old-fashioned squash casserole is a beloved comfort dish that promises a delightful blend of flavors and textures, perfect for any family gathering or weeknight dinner. This dish not only satisfies taste buds with its golden-brown crust and creamy interior but also highlights the humble squash in a delicious way. With its straightforward ingredients and simple preparation, this casserole is a must-try recipe that you’ll want to make over and over again.
Growing up, this casserole was a staple at our family reunions. My grandmother would always make two large trays, one to serve and one to guarantee seconds. It was a dish we all eagerly anticipated, crowded around the kitchen counter as she prepared it with love. I still recall the comforting aroma that filled the house and the joy of scooping out the first steaming portion, its warmth a reflection of the heartfelt bond shared among us.
Why You’ll Love This Recipe
This recipe stands out for its ease and efficiency, making it ideal for busy weeknights or a last-minute potluck contribution. The combination of tender squash and a creamy, cheesy sauce is both hearty and comforting. The crispy topping adds the perfect contrast, delivering a delightful crunch. Moreover, the ingredients are budget-friendly, and the preparation is fuss-free, ensuring a savory outcome without the hassle.
Ingredients Notes
The key to this dish lies in fresh, vibrant squash, bringing both color and nutrition to your table. Feel free to substitute with zucchini if needed. For the cheese, sharp cheddar pairs perfectly with the mildness of the squash, but Monterey Jack is an excellent alternative for a milder flavor. Use homemade breadcrumbs for a more rustic texture, or panko for extra crispness.
Recipe Steps
Step 1
Preheat your oven to 350°F (175°C). Slice fresh squash approximately 1/4 inch thick. Steam or boil until just tender, about 5-7 minutes. Drain well and set aside.
Step 2
In a large mixing bowl, combine sour cream, shredded cheddar cheese, and a can of cream of chicken soup. Stir in the drained squash, folding gently to coat without mashing the squash pieces.
Step 3
Spoon the mixture into a greased 9×13 inch baking dish, spreading evenly to ensure all sides are filled. Sprinkle the top with breadcrumbs for that extra crunch upon baking.
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Step 4
Place the dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the casserole is bubbling around the edges.
Step 5
Allow the casserole to cool for a few minutes before serving, ensuring that each slice holds its shape when served. Enjoy the dish hot for the best flavor experience.
Storage Options
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, wrap portions securely in plastic wrap and place in a freezer-safe bag, storing for up to 3 months. Reheat in the oven at 325°F (163°C) until warmed through, ensuring the best texture and taste.
Variations & Substitutions
For a vegetarian option, replace the cream of chicken soup with cream of mushroom soup. Add some heat with a pinch of cayenne pepper or a spoonful of chopped jalapeños. If you’re trying to cut down on carbs, swap the breadcrumbs with a crushed pork rind topping for a low-carb alternative.
Serving Suggestions
This casserole pairs excellently with a fresh green salad or roasted vegetables for a well-rounded meal. Serve it during the holidays as a savory side or enjoy it as a wholesome main with a crusty bread roll on any weekday night.
Frequently Asked Questions
Can I make this dish ahead of time? Absolutely! You can prepare the casserole up to two days in advance. Follow the recipe through to Step 3, then cover and refrigerate. When ready to bake, let it sit at room temperature for about 30 minutes, then proceed with Steps 4 and 5.
What can I use if I don’t have sour cream? Greek yogurt is a great substitute for sour cream in this recipe. It maintains the creamy texture and tanginess that sour cream provides, contributing to the overall flavor without being overwhelming.
Is it necessary to peel the squash? Not at all. Leaving the skin on can add extra texture and nutrients to the dish, provided you wash the squash thoroughly. However, if you prefer a completely smooth texture, feel free to peel it before slicing.
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Easy Old-Fashioned Squash Casserole Recipe
Ingredients
Main Ingredients
- 2 pounds yellow squash sliced
- 0.5 cup chopped onion
- 1 can cream of mushroom soup 10.5 ounces can
- 1 cup sour cream
- 0.5 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1.5 cups shredded cheddar cheese divided
- 1 cup crushed Ritz crackers
- 2 tablespoons butter melted
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C).
- In a large pot, bring water to boil and add the sliced squash and chopped onion. Cook until tender, about 10 minutes. Drain well.
- In a large bowl, combine the cooked squash and onions with cream of mushroom soup, sour cream, salt, pepper, and 1 cup of cheddar cheese. Mix well.
- Transfer the mixture to a greased 9x13 inch baking dish.
- In a small bowl, combine crushed crackers and melted butter. Sprinkle evenly over the squash mixture.
- Sprinkle the remaining 1/2 cup of cheddar cheese on top.
- Bake in the preheated oven for 25 to 30 minutes, until the topping is golden brown and the casserole is bubbly. Let cool for a few minutes before serving.
Notes
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