Southern Squash Casserole
User Reviews
5
Southern Squash Casserole
Description
This Southern Squash Casserole starts with fresh yellow squash sliced thinly and steamed briefly to soften but retain shape. A cheese sauce is made by whisking gluten-free flour, milk, sugar, salt, pepper, green onions, sour cream, and shredded cheddar cheese in a saucepan, creating a creamy binder for the squash. After draining the cooked squash, it is mixed with the cheese sauce and transferred to a casserole dish.
The topping consists of crushed gluten-free Ritz crackers combined with melted butter, sprinkled evenly over the casserole. Baking at 350 degrees F until the dish is hot and bubbly yields a golden, crunchy topping contrasting the smooth, cheesy interior. The casserole has a balance of gentle sweetness from the squash and richness from the cheese and sour cream.
For preparation, evenly slicing squash and adjusting seasoning before baking ensures consistent flavor and even cooking. The casserole benefits from resting a few minutes after baking to set. Leftovers keep well refrigerated for several days.
Ingredients
- 2 pounds yellow squash fresh, thinly sliced
- 1 ½ leeves gluten free crackers Ritz brand
- 4 tablespoons butter divided
- 1 tablespoon gluten free flour
- ¼ cup milk 60 ml
- ½ teaspoon sugar
- ½ teaspoon salt
- ⅛ teaspoon black pepper ground
- 3 tablespoons green onion grated, or yellow onion
- ½ cup sour cream 120g
- 1 ¼ cup cheddar cheese shredded, 140g
Instructions
- Preheat your oven to 350 degrees F / 180 degrees C / gas 4.
- Slice and steam the squash for 10 minutes to soften it.
- Prepare the cracker topping by crushing the ritz crackers and combining them with melted butter.
- Whisk the remaining ingredients in a saucepan to make the cheese sauce.
- Drain the squash and combine it with the cheese sauce. Pour it into a casserole dish and top with the crackers.
- Bake 20 minutes until hot and bubbly.
Notes
- Use a mandoline or sharp knife for uniformly thin squash slices to ensure even cooking.
- Taste and adjust the seasoning before baking to suit personal preference.
- Allow the casserole to rest a few minutes after baking to let flavors meld and texture set.
- Sautéing the squash before steaming can enhance flavor and reduce moisture if desired.
- Leftover casserole can be stored in an airtight container in the fridge for up to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 180 kcal
% Daily Value*
| Calories | 180kcal | 9% |
| Carbohydrates | 7g | 2% |
| Protein | 6g | 12% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 42mg | 14% |
| Sodium | 317mg | 13% |
| Potassium | 348mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 681IU | 14% |
| Vitamin C | 20mg | 22% |
| Calcium | 169mg | 17% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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