(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)
Yellow squash casserole is a comforting dish that brings a burst of flavor to any meal. This recipe combines tender yellow squash, creamy sour cream, and savory cheddar cheese with a crunchy cracker topping. It's perfect for family dinners or potlucks, and it's super easy to make. Let's dive into this delicious casserole that will have everyone asking for seconds!
Yellow Squash Casserole Recipe
Ingredients:
- 4 cups yellow squash, sliced
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 1 cup crushed crackers
- 1 medium onion, chopped
- 2 tablespoons butter
- to taste salt and pepper
Instructions:
- Preheat your oven to 350°F (175°C).
- In a large pot, boil the sliced squash until tender, about 5 minutes. Drain well.
- In a mixing bowl, combine the cooked squash, chopped onion, shredded cheese, sour cream, and half of the crushed crackers. Mix well.
- Season with salt and pepper to taste.
- Transfer the mixture to a greased baking dish. Sprinkle the remaining crushed crackers on top and dot with butter.
- Bake in the preheated oven for 25 minutes, or until the top is golden brown.
What You Will Need
Read more: Yellow Squash and Tomato Casserole Recipe
What you will need to make yellow squash casserole
Yellow squash: Provides a tender, slightly sweet base, perfect for absorbing flavors and adding a healthy vegetable component to the dish.
Shredded cheddar cheese: Adds a rich, creamy texture and sharp flavor, making the casserole indulgent and satisfying.
Sour cream: Brings a tangy creaminess that balances the sweetness of the squash and adds depth to the casserole.
Crushed crackers: Offers a crunchy topping that contrasts with the soft squash, adding texture and a bit of saltiness.
Onion: Enhances the overall flavor with its natural sweetness and slight bite, complementing the other ingredients.
Butter: Adds richness and helps the cracker topping brown beautifully, creating a delicious, golden crust.
Tools and Instruments Required
What tools/instruments will be needed to make yellow squash casserole recipe
- Large pot: Needed to boil the squash until tender, ensuring it cooks evenly and softens properly.
- Mixing bowl: Used to combine the cooked squash, onion, cheese, sour cream, and crackers into a uniform mixture.
- Baking dish: Essential for baking the casserole, providing an even cooking surface and holding the mixture together.
- Oven: Required to bake the casserole, ensuring it cooks through and achieves a golden-brown top.
- Knife: Necessary for chopping the onion and slicing the squash into even pieces for consistent cooking.
- Measuring cups: Helps measure out the exact amounts of cheese, sour cream, and crackers for the recipe.
Yellow Squash Casserole Recipe
Ingredients:
Main Ingredients
- 4 cups yellow squash, sliced
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 1 cup crushed crackers
- 1 medium onion, chopped
- 2 tablespoons butter
- to taste salt and pepper
Instructions:
- Preheat your oven to 350°F (175°C).
- In a large pot, boil the sliced squash until tender, about 5 minutes. Drain well.
- In a mixing bowl, combine the cooked squash, chopped onion, shredded cheese, sour cream, and half of the crushed crackers. Mix well.
- Season with salt and pepper to taste.
- Transfer the mixture to a greased baking dish. Sprinkle the remaining crushed crackers on top and dot with butter.
- Bake in the preheated oven for 25 minutes, or until the top is golden brown.
Notes:
Read more: Yellow Rice Casserole Recipe
Nutrition value:
Keywords:
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole as directed but don't bake it.
- Cover the dish 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 30 minutes.
- Bake as directed.
Freezing Instructions
- Assemble the casserole but don't bake it.
- Wrap the dish tightly with plastic wrap, then cover with aluminum 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.
For a twist, try adding a pinch of nutmeg to the sour cream mixture. It enhances the flavor of the yellow squash in a subtle yet delightful way.
0 thoughts on “Yellow Squash Casserole Recipe”