(Many of the links in this article redirect to a specific reviewed product. Your purchase of these products through affiliate links helps to generate commission for HomePressureCooking.com, at no extra cost. Learn more)
This Cheesy Summer Squash Casserole is a delightful way to enjoy the bounty of summer. With sliced summer squash, shredded cheddar cheese, and a creamy sour cream base, it's a comforting dish that's both simple and satisfying. Topped with crushed crackers for a bit of crunch, this casserole is perfect for a family dinner or a potluck. Let's get cooking!
The name of the recipe: Cheesy Summer Squash Casserole Recipe
Ingredients:
- 4 cups sliced summer squash
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 1 cup crushed crackers
- 1 tsp salt
- 1 tsp black pepper
Instructions:
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the sliced summer squash, shredded cheddar cheese, sour cream, salt, and pepper.
- Transfer the mixture to a baking dish and spread it evenly.
- Sprinkle the crushed crackers on top.
- Bake in the preheated oven for 30 minutes, or until the top is golden brown and the casserole is bubbly.
- Let it cool for a few minutes before serving. Enjoy!
What You Will Need to Make This Dish
Read more: Summer Squash Casserole Recipe
What you will need to make cheesy summer squash casserole
- Summer squash: Adds a fresh, tender texture and mild flavor, perfect for soaking up the cheesy goodness in the casserole.
- Cheddar cheese: Provides a rich, creamy, and tangy flavor that melts beautifully, creating a gooey, irresistible casserole.
- Sour cream: Adds a tangy, creamy element that balances the richness of the cheese and enhances the overall texture.
- Crushed crackers: Creates a crunchy, golden topping that contrasts nicely with the creamy interior, adding a delightful texture.
Essential Tools and Instruments
What tools/instruments will be needed to make Cheesy Summer Squash Casserole Recipe
- Mixing bowl: Essential for combining squash, cheese, sour cream, salt, and pepper evenly before transferring to the baking dish.
- Baking dish: Holds the squash mixture and ensures even baking, resulting in a bubbly, golden-brown casserole.
- Oven: Cooks the casserole at a consistent temperature, melting the cheese and browning the cracker topping perfectly.
- Knife: Needed to slice the summer squash into uniform pieces for even cooking and texture.
- Measuring cups: Ensures accurate amounts of cheese, sour cream, and crackers, maintaining the recipe's balance and flavor.
Cheesy Summer Squash Casserole
A delicious and easy-to-make casserole perfect for summer gatherings.
Print
Jump to comment
Pin This
Ingredients:
Main Ingredients
- 4 cups sliced summer squash
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 1 cup crushed crackers
- 1 tsp salt
- 1 tsp black pepper
Instructions:
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the sliced summer squash, shredded cheddar cheese, sour cream, salt, and pepper.
- Transfer the mixture to a baking dish and spread it evenly.
- Sprinkle the crushed crackers on top.
- Bake in the preheated oven for 30 minutes, or until the top is golden brown and the casserole is bubbly.
- Let it cool for a few minutes before serving. Enjoy!
Notes:
This casserole is a great way to use up summer squash from your garden!
Read more: Summer Vegetable Casserole Recipe
Nutrition value:
Calories: 250kcalCarbohydrates: 15gProtein: 8gFat: 18gSaturated Fat: 10gCholesterol: 50mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 20mgCalcium: 200mgIron: 1mg
Keywords:
Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole as directed but don't bake it.
- Cover tightly with plastic wrap or aluminum foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from the fridge and let it sit at room temperature for 15 minutes.
- Bake as directed.
Freezing Instructions
- Assemble the casserole but don't bake it.
- Wrap tightly with plastic wrap and then with aluminum foil.
- Label with the date and freeze for up to 3 months.
- To bake, thaw in the fridge overnight.
- Remove wrapping and bake at 350°F (175°C) for 35-40 minutes until bubbly and golden.
Using crushed crackers as a topping adds a delightful crunch, but you can also try panko breadcrumbs for an extra crispy texture.
Frequently Asked Questions
FAQ:
How do I prevent the casserole from becoming too watery?
Salt the squash slices and let them sit for 10 minutes, then pat dry before mixing.
Can I use a different type of cheese?
Absolutely, try mozzarella or Monterey Jack for a different flavor.
Is it possible to make this dish ahead of time?
Yes, assemble it and refrigerate, then bake when ready.
Can I add other vegetables to this casserole?
Sure, try adding bell peppers or zucchini for extra variety.
How do I store leftovers?
Keep them in an airtight container in the fridge for up to 3 days.
0 thoughts on “Cheesy Summer Squash Casserole Recipe”