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Summer Squash Casserole Recipe
Ingredients:
- 4 cups sliced summer squash
- 1 cup chopped onion
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 1 cup crushed crackers
- 1 tsp salt
- 0.5 tsp black pepper
Instructions:
- Preheat oven to 350°F (175°C).
- In a large pot, boil the squash and onion until tender. Drain well.
- In a mixing bowl, combine the squash and onion with the cheese, sour cream, salt, and pepper.
- Pour the mixture into a baking dish and top with crushed crackers.
- Bake for 45 minutes or until the top is golden brown.
What You Will Need for This Dish
Read more: Cheesy Summer Squash Casserole Recipe
What you will need to make summer squash casserole
- Summer squash: Provides a tender, slightly sweet base that pairs well with other ingredients, creating a hearty, flavorful casserole.
- Onion: Adds a savory depth and slight crunch, balancing the sweetness of the squash.
- Cheddar cheese: Melts into the casserole, adding a rich, creamy texture and sharp flavor.
- Sour cream: Brings a tangy creaminess, helping to bind the ingredients together.
- Crushed crackers: Creates a crispy, golden topping that contrasts nicely with the soft interior.
Essential Tools and Instruments
What tools/instruments will be needed to make Summer Squash Casserole Recipe
- Large pot: Needed to boil the squash and onion until tender, ensuring they are cooked evenly.
- Mixing bowl: Used to combine the cooked squash and onion with cheese, sour cream, salt, and pepper.
- Baking dish: Holds the mixture and allows it to bake evenly in the oven.
- Oven: Bakes the casserole, giving it a golden brown top and ensuring everything is heated through.
Summer Squash Casserole Recipe
A delicious and easy summer squash casserole perfect for any meal.
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Ingredients:
Main Ingredients
- 4 cups sliced summer squash
- 1 cup chopped onion
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 1 cup crushed crackers
- 1 tsp salt
- 0.5 tsp black pepper
Instructions:
- Preheat oven to 350°F (175°C).
- In a large pot, boil the squash and onion until tender. Drain well.
- In a mixing bowl, combine the squash and onion with the cheese, sour cream, salt, and pepper.
- Pour the mixture into a baking dish and top with crushed crackers.
- Bake for 45 minutes or until the top is golden brown.
Notes:
Perfect for a summer meal, this casserole can be served hot or at room temperature.
Read more: Summer Seafood Stew Recipe
Nutrition value:
Calories: 200kcalCarbohydrates: 15gProtein: 6gFat: 12gSaturated Fat: 7gCholesterol: 30mgSodium: 400mgPotassium: 300mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 20mgCalcium: 150mgIron: 1mg
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Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare the casserole as directed but don't bake it.
- 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 it sit at room temperature for 30 minutes.
- Bake as directed.
Freezing Instructions
- Assemble the casserole but don't bake.
- Wrap tightly with plastic wrap, then cover with foil.
- Label with the date and freeze for up to 3 months.
- To bake, thaw in the fridge overnight.
- Let it sit at room temperature for 30 minutes before baking.
- Bake as directed, adding an extra 10-15 minutes if needed.
Adding a pinch of nutmeg to the squash mixture can enhance the flavor, giving it a subtle warmth and depth that complements the cheese perfectly.
Frequently Asked Questions
FAQ:
How do I prevent the casserole from becoming watery?
Drain the squash and onion well after boiling to remove excess moisture.
Can I use a different type of cheese?
Yes, you can substitute cheddar with mozzarella, Monterey Jack, or your favorite cheese.
Can I make this casserole ahead of time?
Absolutely, prepare it up to the baking step, cover, and refrigerate. Bake when ready.
What can I use instead of crackers for the topping?
Breadcrumbs, crushed cornflakes, or panko work well as alternatives.
Is it possible to freeze this casserole?
Yes, freeze it before baking. Thaw in the fridge overnight and bake as directed.
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