Yellow Squash Casserole recipe

Growing up in the South, summer was synonymous with garden-fresh vegetables, and among the most prolific was yellow squash. While we enjoyed it sautéed, grilled, and even pickled, my absolute favorite way to eat it was in a creamy, cheesy Yellow Squash Casserole. My grandmother’s recipe was legendary – a comforting, bubbling dish that graced every family gathering. Trying to recreate that magic in my own kitchen has been a journey of love and delicious experimentation. This recipe is my tribute to her, capturing that same nostalgic flavor with a few modern tweaks for ease and even more depth of taste. Each bite is a symphony of tender squash, savory onions, rich cheese, and a satisfyingly crunchy topping. It’s a dish that evokes warmth, family, and the simple joys of summer. Whether you’re a lifelong squash casserole enthusiast or a curious newcomer, this recipe is guaranteed to become a beloved part of your culinary repertoire. It’s surprisingly easy to make, incredibly versatile, and always a crowd-pleaser. Prepare to be transported to sunny Southern kitchens with every spoonful of this classic comfort food.

Ingredients

The magic of Yellow Squash Casserole lies in the harmonious blend of simple, fresh ingredients. Each component contributes to the casserole’s creamy texture, savory flavor, and comforting appeal. Let’s break down each ingredient and understand its role in creating this classic dish.

For the Casserole Base:

• 2 lbs Yellow Squash (about 4-5 medium squash), sliced: Yellow squash is the star of the show! Choose firm, bright yellow squash with smooth skin. Slicing the squash ensures it cooks evenly and tenderizes perfectly during baking. You can use crookneck or straightneck yellow squash interchangeably. Fresh, in-season squash will offer the best flavor, but you can also use frozen squash, thawed and well-drained, in a pinch (see tips below for using frozen squash).
• 1 Medium Yellow Onion, chopped: Yellow onion adds a savory depth and aromatic base to the casserole. When sautéed, it becomes sweet and mellow, complementing the mild flavor of the squash. Chopping the onion ensures it cooks evenly and blends seamlessly into the casserole. You can substitute with white or sweet onion for slightly different flavor profiles.
• 1/2 cup (1 stick) Butter, unsalted: Butter is crucial for richness and flavor in this casserole. It’s used for sautéing the vegetables and adds a luxurious creaminess to the overall dish. Unsalted butter allows you to control the salt level more precisely. You can substitute with salted butter, but reduce the added salt in the recipe accordingly. For a richer flavor, consider using browned butter for sautéing the onions and squash (see variations below).
• 1 cup Sour Cream: Sour cream is the key to the casserole’s signature creamy and tangy texture. It adds a delightful richness and a subtle tanginess that balances the other flavors. Full-fat sour cream will provide the creamiest result, but you can use light sour cream to reduce the fat content, though it may slightly alter the texture. For a tangier flavor, you can substitute part of the sour cream with crème fraîche or Greek yogurt (though Greek yogurt will be tangier and less rich).
• 1 cup Mayonnaise: Mayonnaise contributes to the casserole’s creaminess and richness. It also helps to bind the ingredients together and adds a subtle savory note. Use a good quality mayonnaise for the best flavor. You can use light mayonnaise to reduce fat, but full-fat mayonnaise will provide the richest flavor and texture.
• 1 (10.75 oz) can Condensed Cream of Chicken Soup: Condensed cream of chicken soup adds creamy body and savory chicken flavor to the casserole. It’s a classic ingredient in many Southern casseroles and provides a convenient base for the sauce. You can substitute with condensed cream of mushroom soup or cream of celery soup for slightly different flavor variations. For a homemade option, see tips below for making a cream sauce from scratch. For a vegetarian option, use condensed cream of mushroom or celery soup and ensure your cheese is vegetarian-friendly rennet.
• 1 teaspoon Salt: Salt is essential for enhancing all the flavors in the casserole. It balances the sweetness of the squash and brings out the savory notes. Adjust the salt amount to your taste.
• 1/2 teaspoon Black Pepper, freshly ground: Freshly ground black pepper adds a subtle warmth and a bit of spice to the casserole. It complements the other flavors and provides a balanced seasoning. Adjust the amount to your preference.
• 1/4 teaspoon Garlic Powder: Garlic powder adds a subtle savory garlic flavor to the casserole without being overpowering. It enhances the overall flavor profile and complements the other seasonings. You can substitute with fresh minced garlic, sautéed with the onions and squash, for a stronger garlic flavor (use about 2-3 cloves).
• 1/4 teaspoon Onion Powder: Onion powder intensifies the onion flavor and adds depth to the casserole. It works synergistically with the fresh onion to create a well-rounded oniony base.
• 1 cup Shredded Cheddar Cheese, sharp: Sharp cheddar cheese adds a robust cheesy flavor and a beautiful melt to the casserole. Sharp cheddar provides a good balance of flavor and meltability. You can use mild or medium cheddar for a milder cheese flavor, or experiment with other cheeses like Monterey Jack, Colby Jack, or a blend of cheeses. For a sharper flavor, use extra sharp cheddar. Reserve some cheese for topping if desired.

For the Crunchy Topping:

• 1 cup Crushed Ritz Crackers (about 30 crackers): Ritz crackers are the classic topping for yellow squash casserole, providing a buttery, slightly salty, and wonderfully crunchy texture. Crushing them coarsely allows for maximum crunch. You can substitute with other buttery crackers, breadcrumbs (panko or regular), or even French fried onions for different topping variations (see tips below). For a gluten-free option, use gluten-free buttery crackers or a gluten-free breadcrumb mix.
• 1/4 cup (1/2 stick) Butter, melted: Melted butter is drizzled over the cracker topping, adding extra richness, flavor, and helping the crackers to brown and crisp up beautifully in the oven. You can use unsalted or salted butter, depending on your preference and the saltiness of your crackers.

Instructions

Follow these easy step-by-step instructions to create a perfect Yellow Squash Casserole every time. From prepping the vegetables to achieving that golden, bubbly perfection, these directions will guide you to casserole success.

Step 1: Prepare the Vegetables (15 minutes)

1. Slice the Yellow Squash: Wash and trim the ends of the yellow squash. Slice the squash into ¼-inch thick rounds or half-moons if using larger squash.
2. Chop the Onion: Peel and chop the yellow onion into small pieces.

Step 2: Sauté the Vegetables (15 minutes)

1. Melt Butter in Skillet: In a large skillet, melt ½ cup (1 stick) of unsalted butter over medium heat.
2. Sauté Onion: Add the chopped onion to the melted butter and sauté for about 5-7 minutes, or until softened and translucent. Stir occasionally to prevent burning.
3. Add Squash and Sauté: Add the sliced yellow squash to the skillet with the softened onions. Sauté for another 8-10 minutes, or until the squash is tender-crisp and slightly softened. Stir occasionally to ensure even cooking. Do not overcook the squash at this stage; it will continue to cook in the oven.

Step 3: Preheat Oven and Prepare Baking Dish (5 minutes)

1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Grease Baking Dish: Lightly grease a 9×13 inch baking dish with butter or cooking spray. This will prevent the casserole from sticking to the dish.

Step 4: Assemble the Casserole (15 minutes)

1. Combine Vegetables and Creamy Mixture: In a large bowl, combine the sautéed squash and onion mixture with the sour cream, mayonnaise, condensed cream of chicken soup, salt, black pepper, garlic powder, and onion powder. Stir well to ensure all ingredients are evenly combined.
2. Stir in Cheese: Stir in 1 cup of shredded sharp cheddar cheese into the mixture, reserving a little for topping if desired. Mix until the cheese is evenly distributed throughout the casserole base.
3. Pour into Baking Dish: Pour the combined casserole mixture into the prepared 9×13 inch baking dish, spreading it out evenly.

Step 5: Prepare and Add Topping (5 minutes)

1. Crush Ritz Crackers: In a separate bowl or resealable plastic bag, crush the Ritz crackers into coarse crumbs. You can use your hands, a rolling pin, or a food processor for this.
2. Melt Butter for Topping: Melt ¼ cup (½ stick) of unsalted butter.
3. Combine Crackers and Butter: Pour the melted butter over the crushed Ritz crackers and toss to coat them evenly.
4. Sprinkle Topping over Casserole: Sprinkle the buttered cracker crumbs evenly over the top of the casserole in the baking dish. If desired, sprinkle any reserved shredded cheddar cheese over the cracker topping.

Step 6: Bake the Casserole (30-35 minutes)

1. Bake: Bake in the preheated oven for 30-35 minutes, or until the casserole is bubbly around the edges, the topping is golden brown, and the cheese (if used on top) is melted and lightly browned.
2. Let Rest (Optional): Let the casserole rest for 5-10 minutes before serving. This allows it to set slightly and cool down enough to handle.

Step 7: Serve and Enjoy!

Serve the Yellow Squash Casserole hot and enjoy its creamy, cheesy, and comforting flavors!

Nutrition Facts

(Estimated Nutrition Facts per Serving – assuming 10 servings per recipe and average ingredient amounts. Nutritional values are approximate and can vary based on specific ingredients and portion sizes.)

Serving Size: Approximately 1 cup
Servings Per Recipe: 10

Approximate Nutritional Information per Serving:

• Calories: 350-450 kcal
• Protein: 10-15g
• Fat: 25-35g (varies depending on cheese and mayonnaise type)
  • Saturated Fat: 15-20g
  • Unsaturated Fat: 10-15g
• Carbohydrates: 20-25g
  • Sugars: 5-7g (naturally occurring in squash and onions)
• Fiber: 2-3g
• Sodium: 600-800mg (varies depending on soup, crackers, and salt content)

Important Note: This nutritional information is an estimate. Actual values may vary based on the specific ingredients used, portion sizes, and cooking methods. For more accurate nutritional information, you can use a nutrition calculator and input the exact ingredients and amounts you use. Consider using light sour cream, light mayonnaise, and reduced-fat cheese to lower the fat and calorie content if desired.

Preparation Time

• Prep Time: 30 minutes (includes vegetable prep and casserole assembly)
• Cook Time: 30-35 minutes (baking time)
• Total Time: Approximately 1 hour – 1 hour 5 minutes

How to Serve

Yellow Squash Casserole is a versatile side dish that complements a wide range of main courses. Its creamy texture and savory flavors make it a welcome addition to many meals. Here are some delicious serving suggestions:

Classic Southern Meals:

• Fried Chicken: A quintessential Southern pairing! The creamy casserole perfectly balances the crispy, savory fried chicken.
• BBQ Ribs or Pulled Pork: The richness of the casserole is a great counterpoint to smoky BBQ meats.
• Meatloaf: A comforting meatloaf and squash casserole dinner is a classic combination.
• Ham: Baked ham or glazed ham pairs beautifully with the cheesy squash casserole, especially for holiday meals.

Weeknight Dinners:

• Roasted Chicken or Turkey: A simple roasted chicken or turkey breast becomes a complete meal with a side of squash casserole.
• Grilled Fish or Shrimp: For a lighter meal, serve with grilled fish like salmon or tilapia, or grilled shrimp.
• Pork Chops: Pan-fried or baked pork chops are a hearty and satisfying pairing with the casserole.
• Vegetarian Main Courses: Serve alongside vegetarian options like lentil loaf, black bean burgers, or stuffed bell peppers for a balanced vegetarian meal.

Holiday and Special Occasions:

• Thanksgiving or Christmas Dinner: Yellow Squash Casserole is a popular side dish for holiday feasts, adding a touch of Southern comfort to the table.
• Potlucks and Family Gatherings: Its crowd-pleasing nature makes it perfect for potlucks, picnics, and family reunions.
• Summer Cookouts: Celebrate summer squash season by bringing this casserole to your next cookout or BBQ.

Serving Styles:

• Hot and Bubbly: Serve the casserole hot, straight from the oven, for the best flavor and texture.
• As a Side Dish: Portion into individual servings as a side dish alongside your main course.
• Family Style: Place the entire baking dish on the table for family-style serving, allowing everyone to help themselves.

Additional Tips

Here are 5 helpful tips to elevate your Yellow Squash Casserole and make it even more delicious:

1. Don’t Overcook the Squash: When sautéing the squash, aim for tender-crisp. Overcooked squash will become mushy in the casserole. It should be slightly softened but still have some texture. It will continue to cook and tenderize in the oven.
2. Drain Excess Moisture (Especially with Frozen Squash): If using frozen squash, thaw it completely and squeeze out as much excess moisture as possible before sautéing. Even with fresh squash, if it seems very watery after sautéing, you can drain off any excess liquid before combining it with the other ingredients. Excess moisture can make the casserole watery.
3. Customize the Cheese: While sharp cheddar is classic, feel free to experiment with other cheeses or cheese blends. Monterey Jack, Colby Jack, pepper jack (for a spicy kick), or a combination of cheddar and Gruyere or Parmesan can all add interesting flavor dimensions.
4. Enhance the Topping: Get creative with your topping! Instead of Ritz crackers, try:
   • Panko Breadcrumbs: Toss panko breadcrumbs with melted butter and Parmesan cheese for an extra crispy and cheesy topping.
   • French Fried Onions: Sprinkle French fried onions over the casserole for a savory and crunchy topping in the last 10-15 minutes of baking.
   • Cornflake Crumbs: Crushed cornflakes tossed with melted butter offer a different kind of crunch and a subtle sweetness.
   • Gluten-Free Options: Use gluten-free buttery crackers, gluten-free breadcrumbs, or crushed potato chips for gluten-free topping variations.
5. Make it Ahead of Time: You can assemble the casserole (up to the point of adding the topping) up to 24 hours in advance. Cover and refrigerate. When ready to bake, add the topping and bake as directed, adding about 10-15 minutes to the baking time if starting from cold. This is great for meal prepping or when you’re short on time on the day of serving.

FAQ Section

Q1: Can I make Yellow Squash Casserole without condensed soup?

A: Yes! You can easily make a homemade cream sauce to replace the condensed cream of chicken soup. Melt 4 tablespoons of butter in a saucepan, whisk in 4 tablespoons of all-purpose flour (or gluten-free blend), and cook for 1 minute. Gradually whisk in 2 cups of milk (or half-and-half for extra richness) until smooth. Simmer until thickened, about 5-7 minutes. Season with salt, pepper, garlic powder, and onion powder to taste. Use this homemade cream sauce in place of the condensed soup in the recipe.

Q2: Can I add meat to Yellow Squash Casserole to make it a main dish?

A: Absolutely! Adding cooked ground beef, ground turkey, shredded chicken, or diced ham can transform this side dish into a hearty main course casserole. Brown and drain any ground meat before adding it to the casserole mixture. Cooked chicken or ham can be added directly. Adjust seasonings as needed if adding meat.

Q3: Is Yellow Squash Casserole vegetarian?

A: As written, this recipe is vegetarian if you use condensed cream of mushroom or celery soup instead of cream of chicken, and ensure your cheese is vegetarian-friendly (rennet-free). To make it vegan, you would need to substitute the sour cream, mayonnaise, butter, cheese, and condensed soup with vegan alternatives. Vegan sour cream, mayonnaise, butter, and cheese substitutes are available in most grocery stores. For the condensed soup, you can use a vegan cream of mushroom soup or make a vegan cream sauce from scratch using plant-based milk and vegan butter.

Q4: Can I freeze Yellow Squash Casserole?

A: Yes, Yellow Squash Casserole freezes well, both baked and unbaked. For best results, freeze it unbaked. Assemble the casserole in a freezer-safe dish, cover tightly with foil, and freeze for up to 2-3 months. Bake from frozen, adding about 30-45 minutes to the baking time, or until heated through and bubbly. Baked casserole can also be frozen in airtight containers for 1-2 months. Thaw in the refrigerator overnight and reheat in the oven or microwave. The cracker topping may lose some of its crispness after freezing and thawing.

Q5: How can I make Yellow Squash Casserole healthier?

A: You can make Yellow Squash Casserole healthier by:
* Using light sour cream and light mayonnaise.
* Using reduced-fat or fat-free cheese.
* Increasing the amount of squash and reducing the amount of creamy ingredients slightly.
* Adding other vegetables like bell peppers, zucchini, or corn to increase the vegetable content.
* Substituting some of the butter with olive oil for sautéing the vegetables.
* Using whole wheat breadcrumbs or almond flour for a more nutritious topping instead of Ritz crackers.
* Making a homemade cream sauce from scratch using skim milk instead of condensed soup to control ingredients and sodium.

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