Squash Casserole
User Reviews
5
Squash Casserole
Description
This casserole begins by sautéing yellow squash and diced onion in butter until tender, then mixing them with a cream sauce made from roux (butter and flour), milk, heavy cream, thyme, salt, and pepper. Cheddar cheese is folded into the mixture, lending a sharp, creamy character. The combined mixture is poured into a baking dish and topped with more cheddar cheese and crushed crackers, which provide a contrasting crispy topping. The dish is then baked until the cheese melts and the crust is golden.
The flavor combines the mild sweetness of yellow squash with a creamy, cheesy sauce enriched with thyme’s subtle herbal note. The cracker topping adds texture and buttery flavor that complements the softness of the casserole’s interior. This casserole represents a traditional Southern side without relying on mayonnaise or sour cream, instead emphasizing a savoury cheese sauce.
The recipe can be prepared in advance by combining cooked squash with the sauce and cheese, refrigerating covered for up to 6 hours, and adding topping just before baking. Leftovers keep well refrigerated for up to three days. Ritz crackers or similar buttery crackers work best for the topping, but others may be used.
Ingredients
- 6 tablespoons butter divided use
- 2 tablespoons flour
- 2 pounds yellow squash cut into 1/2 inch thick slices
- 1/2 cup onion diced
- salt to taste
- black pepper to taste
- 1/4 teaspoon thyme dried
- 1/2 cup heavy cream
- 1 cup milk
- 2 1/2 cups cheddar cheese divided use
- 1 cup crackers crushed, buttery
- 2 tablespoons chives thinly sliced
- cooking spray
Instructions
- Melt 2 tablespoons of butter in a large pan over medium heat. Preheat the oven to 350 degrees F.
- Add the squash and onion to the pan and cook for 5-6 minutes or until vegetables are tender. Season with salt and pepper to taste.
- Remove the squash mixture from the pan and place in a large bowl. Cover to keep warm.
- Wipe out the pan with a paper towel.
- Melt 2 more tablespoons of butter in the pan. Add the flour and whisk to combine.
- Cook the flour mixture for 1 minute, stirring constantly.
- Whisk in the milk and cook for 2-3 minutes. Add the cream, thyme and salt and pepper to taste.
- Cook the sauce for an additional 2 minutes or until just thickened.
- Coat a 2 quart baking dish with cooking spray.
- Pour the sauce into the bowl with the squash. Add 1 1/2 cups of cheese and stir to combine.
- Pour the squash and cheese mixture into the prepared dish.
- Sprinkle the remaining cup of shredded cheese over the top of the casserole.
- Melt the remaining 2 tablespoons of butter. Pour the butter into the crushed crackers and stir to combine.
- Sprinkle the crackers over the layer of shredded cheese in the casserole.
- Bake for 15-20 minutes until cheese has melted and crackers are golden brown.
- Sprinkle with chives. Let stand for 5 minutes, then serve.
Notes
- This recipe uses a homemade cream sauce instead of mayonnaise or sour cream for richer flavor.
- The casserole can be made ahead by mixing cooked squash with sauce and cheese, storing covered in the fridge for up to 6 hours before baking.
- Add crumb topping and extra cheese only right before baking to maintain crispness.
- Ritz crackers or other buttery cracker varieties are ideal for the topping.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 353 kcal
% Daily Value*
| Calories | 353kcal | 18% |
| Carbohydrates | 13g | 4% |
| Protein | 12g | 24% |
| Fat | 21g | 32% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 83mg | 28% |
| Sodium | 381mg | 16% |
| Potassium | 406mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 1145IU | 23% |
| Vitamin C | 20.5mg | 23% |
| Calcium | 332mg | 33% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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