Move over, trendy superfoods—squash casserole is stealing the culinary spotlight. This Southern classic, once a quiet staple at family dinners, is making a bold comeback as comfort food reigns supreme.
With its creamy, cheesy goodness and endless room for creativity, this nostalgic dish is winning hearts in kitchens everywhere. Tradition has never tasted so fresh—or so irresistible.
A Dish for All Seasons
Squash Casserole’s popularity can be attributed, in part, to its year-round appeal. While traditionally associated with summer harvests, innovative cooks have adapted the recipe to showcase seasonal squash varieties, making it a staple for any time of the year.
From zucchini in the summer to butternut squash in the fall, this adaptable dish continues to surprise and delight. Its flexibility allows for endless variations, ensuring that Squash Casserole remains fresh and exciting no matter when it’s served.
A Taste of Nostalgia
At its core, the revival of Squash Casserole speaks to a deeper human need for connection and nostalgia. In a fast-paced world, this dish offers a moment of pause, a chance to savor memories of family gatherings and simpler times.
For many, preparing and sharing a squash casserole is more than just a meal; it’s a way to honor culinary traditions and create new memories. As people seek comfort in familiar flavors, squash casserole stands ready to provide a warm, cheesy embrace of nostalgia on a plate.
The Golden Rules of Squash Casserole
Squash Casserole is an easy dish to make, but these helpful tips make it even easier, especially for first-timers.
- Manage Moisture: Remove excess liquid from the squash to prevent a watery casserole. After sautéing, drain the squash in a colander for 5-10 minutes. Some cooks even gently press the squash to extract more moisture. This step ensures a creamy texture rather than a soggy one.
- Cook Squash Carefully: Aim to undercook the squash slightly during the initial sauté. Since it will continue cooking in the oven, this prevents the squash from becoming mushy in the final dish. Stir while sautéing to release steam and maintain the squash’s texture.
- Handle with Care: When combining the cooked squash with other ingredients, use a gentle touch. Fold the squash carefully into the egg and cheese mixture to preserve its shape. This maintains a pleasing texture in the finished casserole.
- Slice Uniformly: To ensure even cooking, cut the squash into uniform pieces. Many recipes recommend using a mandoline to achieve consistent slices and ensure all pieces cook at the same rate.
- Adjust Moisture to Taste: You can control the final consistency of your casserole by deciding how much cooking liquid to retain. Draining creates a richer, drier casserole while keeping some liquid, which enhances flavor but results in a slightly wetter dish. Experiment to find your preferred balance.
Squash Casserole
Ingredients
- 6 tbsp unsalted butter divided
- 3 lbs yellow squash sliced 1/4-inch thick (from 5 medium squash)
- 1 medium-sized yellow onion chopped (about 1 1/2 cups)
- 2 tsp kosher salt divided
- 2 large eggs lightly beaten
- 1 (8-ounce) container sour cream
- 4 ounce sharp cheddar cheese shredded (about 1 cup)
- 2 ounce Swiss cheese shredded (about 1/2 cup)
- 1/2 cup mayonnaise
- 2 tsp chopped fresh thyme
- 1/2 tsp black pepper
- 2 sleeves round buttery crackers such as Ritz, coarsely crushed
- 1 ounce Parmesan cheese shredded (about 1/4 cup)
Instructions
- Preheat oven to 350°F and grease an 11×7-inch baking dish. Cook sliced yellow squash and chopped onion in 3 tablespoons butter over medium-high heat for about 10 minutes, until tender. Drain in a colander for 5 minutes.
- In a large bowl, mix eggs, sour cream, shredded Cheddar and Swiss cheeses, mayonnaise, thyme, pepper, and salt. Gently fold in the cooked squash mixture. Spoon the casserole filling into the prepared baking dish.
- For the topping, melt the remaining butter and toss with crushed crackers and grated Parmesan cheese. Sprinkle this mixture evenly over the casserole.
- Bake in the preheated oven for about 20 minutes, until golden brown. Let stand for 5 minutes before serving.
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Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.