Our squash casserole will definitely get more veggies in your family’s diet! They’ll be pleased as punch you made this fabulously rich and creamy veggie dish with that classic buttery cracker topping.
This hearty casserole is tasty and delicious, sure to please even the pickiest eaters. The crunchy, buttery topping is a must, and the addition of pecans makes this dish even more fun to eat.
Best is that this dish can be made ahead of time! It’s fabulous during the holidays, but easy enough to serve on Sunday supper or a weeknight dinner! It will always be a hit!
If you’re looking for more delicious vegetable casseroles, I hope you’ll try our cabbage casserole (this doesn’t photograph well but it’s incredibly delicious!), hashbrown casserole, broccoli cauliflower casserole, and my family’s green bean casserolewe’ve been making for 4 generations!!
THE DIFFERENCE BETWEEN YELLOW SQUASH + SUMMER SQUASH
Summer squash is a category of vegetable that is grown in the summer and has a thin skin and tender flesh. Yellow squash, pattypan squash, crookneck squash, and zucchini are all considered summer squash.
DOES YELLOW SQUASH NEED TO BE PEELED?
The answer is, NO! Because the skin is tender there’s no reason you have to. If you prefer it peeled, of course, you can.
DO I HAVE TO SALT SUMMER SQUASH?
Salting helps draw out excess moisture, which is really important for this recipe, but it also enhances natural flavors, and draws out bitterness as well. Summer squash is from the larger family called cucurbits. All cucurbits are bitter. It is a naturally occurring self-defense mechanism in the plant to stave of plant-eating predators.
SQUASH CASSEROLE INGREDIENTS
- Butter: Unsalted
- Yellow squash: The star of the show, also known as Crookneck Squash. You can substitute any variety of summer squash.
- Onion: I used a yellow onion
- Cajun seasoning: I use Slap Ya Momma seasoning, but any Cajun spices will be fine.
- Salt + Pepper: Table salt and fresh cracked black pepper
- Sugar: Just a touch of white granulated sugar for sweetness.
- Garlic: Fresh cloves are perfect in this dish
- Cream cheese: For a creamy sauce.
- Sour cream: Adds tang and additional creaminess. Greek yogurt will work too.
- Mayonnaise: This ingredient adds creaminess.
- Eggs: I use large eggs which binds the sauce.
- Sharp Cheddar cheese: I use block cheese and grate it myself. The pre-shredded type does not melt as well.
- Buttery crackers: I use Ritz Crackers, but any similar cracker will add just the right texture for the topping.
- Pecans: I really love how this nut adds so much to this dish.
- Parmesan cheese: This is the perfect nutty and salty cheese for the topping.
- Dried thyme leaves: A touch of this lovely herb makes the topping even more savory.
TIPS
- On The Dry Side: Getting the moisture out of the squash is key to this dish. Don’t skip the first three steps.
- Sauté It! When sautéing the squash, make sure you have cooked off as much moisture as possible without overcooking. Use your judgment! If there is too much liquid, the sauce may split.
- Cracker Size: To crush the crackers, I usually take one unopened sleeve at a time and crush it with my hands, then bang it gently with a rolling pin. You don’t want the crackers pulverized, just broken down into small pieces. If the sleeve begins to open, put it in the plastic resealable bag so things don’t get messy.
- Variations: This recipe is for yellow squash, but you can substitute any squash such as zucchini
STORING + FREEZING + MAKE-AHEAD
- How Long Can You Keep This in The Fridge? Once made, your squash casserole will last up to four days in the fridge.
- Can You Freeze This? I don’t freeze this squash casserole with mayonnaise. Mayonnaise just doesn’t freeze well.
- Make-Ahead: This squash casserole with cream cheese can be made ahead. Assemble it (first 10 steps) but leave off the topping and put it in an airtight container and set aside. You can refrigerate the casserole a day ahead.
- When ready, add topping and bake as directed. It may take a little longer since the dish is cold, adjust the cooking time to compensate (about 15 to 20 more).
- Food Safety: If you’d like more info on food safety check out this link.
HOW TO MAKE SQUASH CASSEROLE
- Make the filling. Toss the squash with salt. Let it stand for a while and rinse.
- Dry the squash on paper towels.
- In a skillet, melt the butter and add the squash. Sprinkle the seasonings.
- Transfer to a colander and discard any liquid.
- Add butter to the skillet. Saute the onion and garlic.
- In a bowl, beat cream cheese, sour cream, mayo, eggs, and Cajun seasoning.
- Stir in the cheddar cheese.
- Add squash and fold. Pour the mixture into the baking dish.
- Make the topping. Melt the butter. Stir all the topping ingredients.
- Sprinkle the cracker mixture over the top of the squash.
- Bake until golden brown.
- Serve.
***See the full instructions below.
MORE CASSEROLE SIDE DISHES
- KFC Coleslaw
- Roasted Carrots and Parsnips
- Paula Deen Corn Casserole
- Sweet Corn Casserole
- Tennessee Onions
- Scalloped Corn
- Crack Potatoes
- Pineapple Casserole
- Roasted Green Beans with Roasted Shallots and Pancetta!
TRIED THIS RECIPE?
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Squash Casserole
This hearty squash casserole is sure to please even the pickiest eater in your family. It's crunch buttery topping, plus the pecans, it's a must!
Servings: 6 - 8 servings
Ingredients
- 6 tablespoons unsalted butter, DIVIDED
- 3 pounds yellow squash sliced 3/8-inch thick (from 5 medium squash)
- 1 1/2 cups onion, chopped
- 2 teaspoons Cajun seasoning, DIVIDED
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon sugar
- 3 cloves garlic, minced
- 6 ounces cream cheese, softened enough to blend into sauce
- 2/3 cup sour cream, at room temperature
- 1/4 cup mayonnaise
- 2 large eggs lightly beaten + at room temperature
- 1 1/2 cups sharp Cheddar cheese, shredded
Topping
- 1 cup buttery crackers, coarsely crushed
- 2/3 cup pecans, chopped
- 3/4 cup grated Parmesan cheese
- 1/2 teaspoon dried thyme leaves
Instructions
Make Filling
- Arrange oven shelf to middle position. Preheat oven to 350ºF (177ºC). Butter an 11x17-inch baking dish, or spray with nonstick cooking spray.
- Place sliced squash (3 pounds) in a colander and sprinkle with 2 teaspoons of salt. Toss the squash to evenly coat it with salt. Let stand for 30 minutes. Rinse well.
- Lay out squash on a double layer of paper towels and top with a second double layer. Apply light pressure to absorb as much excess moisture.
- In a large skillet, melt butter (2 tablespoons) over medium heat. Add squash and sprinkle (1 teaspoon) Cajun seasoning, (1/4 teaspoon) salt, and (1/4 teaspoon) pepper evenly over the squash.
- Cook over medium heat, turning squash over as needed, for about 10 minutes or just long enough to draw out the naturally occurring moister. (At this point the squash should be just tender with liquid evaporated but not completely cooked). Transfer to a colander set in the sink set aside. Discard any liquid.
- Add (1 tablespoon) butter and melt over medium-low heat. Stir in onion (1 1/2 cups) and sauté until translucent, about 6 minutes. Stir in garlic (3 cloves) and continue to cook, until fragrant, about 1 minute.
- In a large mixing bowl, beat cream cheese (6 ounces), sour cream (2/3 cup), mayonnaise (1/4 cup), eggs (2), and remaining 1 teaspoon of Cajun seasoning, with a hand-held electric mixer on medium speed, until combined.
- Using a large wooded spoon or rubber spatula, stir in cheddar cheese (1 1/2 cups).
- Add squash and fold with the rubber spatula, until evenly coated.
- Pour mixture into prepared baking dish; set aside.
Make Topping
- In a medium, microwave-safe bowl, (3 tablespoons) melt butter.
- Stir crackers (1 cup), pecans (2/3 cup), parmesan cheese (3/4 cup), and dried thyme leaves (1/2 teaspoon) into the melted butter until evenly combined.
- Evenly arrange cracker mixture over the top of the squash, then bake until golden brown and bubbling, about 60 minutes.
Fans Also Made:
Notes
- On The Dry Side: Getting the moisture out of the squash is key to this dish. Don’t skip the first three steps.
- Sauté It! When sautéing the squash, make sure you have cooked off as much moisture as possible without overcooking. Use your judgment! If there is too much liquid, the sauce may split.
- Cracker Size: To crush the crackers, I usually take one unopened sleeve at a time and crush it with my hands, then bang it gently with a rolling pin. You don’t want the crackers pulverized, just broken down into small pieces. If the sleeve begins to open, put it in the plastic resealable bag so things don’t get messy.
- Variations: This recipe is for yellow squash, but you can substitute any squash such as zucchini
Nutrition
Serving: 1serving | Calories: 688kcal | Carbohydrates: 26g | Protein: 20g | Fat: 59g | Saturated Fat: 26g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 17g | Cholesterol: 179mg | Sodium: 777mg | Potassium: 875mg | Fiber: 5g | Sugar: 10g | Vitamin A: 2174IU | Vitamin C: 43mg | Calcium: 449mg | Iron: 2mg
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Source-Adapted From Southern Living
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