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Got a bunch of squash lying around and not sure what to do with it? This Scalloped Squash Casserole is a game-changer. It's creamy, cheesy, and has that perfect golden crust on top. Plus, it's super easy to throw together. Whether you're looking for a side dish or a main course, this casserole will hit the spot. Let's get cooking!
The name of the recipe: Scalloped Squash Casserole Recipe
Ingredients:
- 4 cups sliced squash
- 1 cup chopped onion
- 1 cup shredded cheddar cheese
- 1 cup milk
- 2 tbsp melted butter
- 1 tsp salt
- 0.5 tsp black pepper
- 1 cup bread crumbs
Instructions:
- Preheat oven to 350°F (175°C).
- In a large bowl, combine sliced squash and chopped onion.
- In another bowl, mix together shredded cheddar cheese, milk, melted butter, salt, and black pepper.
- Pour the cheese mixture over the squash and onions, and stir to combine.
- Transfer the mixture to a greased baking dish and sprinkle bread crumbs on top.
- Bake in the preheated oven for 45 minutes, or until the top is golden brown and the squash is tender.
- Let cool slightly before serving.
What You Will Need
Read more: Scallop Casserole Recipe
What you will need to make scalloped squash casserole
- Sliced squash: Adds a tender, slightly sweet base that pairs perfectly with the creamy cheese sauce.
- Chopped onion: Provides a savory depth and slight crunch, balancing the sweetness of the squash.
- Shredded cheddar cheese: Melts into a rich, creamy sauce that binds the casserole together.
- Milk: Helps create a smooth, creamy texture for the cheese sauce.
- Melted butter: Adds richness and helps the bread crumbs brown beautifully.
- Bread crumbs: Creates a crispy, golden topping that contrasts with the creamy interior.
Essential Tools and Instruments
What tools/instruments will be needed to make Scalloped Squash Casserole
- Baking dish: Essential for holding the squash mixture while it bakes, ensuring even cooking and a golden brown top.
- Mixing bowl: Needed to combine the squash, onions, and cheese mixture thoroughly before transferring to the baking dish.
- Measuring cups: Important for accurately measuring ingredients like milk, cheese, and bread crumbs to maintain the recipe's balance.
- Knife: Used to slice the squash and chop the onions, ensuring uniform pieces for even cooking.
- Oven: Crucial for baking the casserole at the right temperature, making sure it cooks evenly and achieves the desired texture.
Scalloped Squash Casserole Recipe
A comforting and delicious scalloped squash casserole, perfect for any meal.
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Ingredients:
Main Ingredients
- 4 cups sliced squash
- 1 cup chopped onion
- 1 cup shredded cheddar cheese
- 1 cup milk
- 2 tbsp butter melted
- 1 tsp salt
- 0.5 tsp black pepper
- 1 cup bread crumbs
Instructions:
- Preheat oven to 350°F (175°C).
- In a large bowl, combine sliced squash and chopped onion.
- In another bowl, mix together shredded cheddar cheese, milk, melted butter, salt, and black pepper.
- Pour the cheese mixture over the squash and onions, and stir to combine.
- Transfer the mixture to a greased baking dish and sprinkle bread crumbs on top.
- Bake in the preheated oven for 45 minutes, or until the top is golden brown and the squash is tender.
- Let cool slightly before serving.
Notes:
Feel free to add other vegetables like bell peppers or zucchini for extra flavor.
Read more: Scalloped Oysters Casserole Recipe
Nutrition value:
Calories: 200kcalCarbohydrates: 20gProtein: 8gFat: 10gSaturated Fat: 5gCholesterol: 30mgSodium: 400mgPotassium: 300mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 20mgCalcium: 150mgIron: 1mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole up to the point of baking.
- Cover tightly with plastic wrap or foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from the fridge and let sit at room temperature for 30 minutes.
- Bake as directed.
Freezing Instructions
- Assemble the casserole but don't bake it.
- Wrap tightly in plastic wrap and then foil.
- Label with the date and freeze for up to 3 months.
- When ready to use, thaw in the fridge overnight.
- Let sit at room temperature for 30 minutes before baking.
- Bake as directed, adding an extra 10-15 minutes if needed.
Using yellow squash and zucchini together adds a nice color contrast and a slightly different flavor profile to the casserole.
Frequently Asked Questions
FAQ:
How thin should I slice the squash?
Aim for about 1/4-inch thick slices.
Can I use a different type of cheese?
Yes, feel free to use any cheese you like.
Can I make this casserole ahead of time?
Yes, assemble it and refrigerate up to 24 hours before baking.
What can I use instead of bread crumbs?
Crushed crackers or panko work well as substitutes.
How do I know when the casserole is done?
The top should be golden brown, and the squash tender.
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