Southern Squash Casserole

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Did you know that squash is technically a fruit? Other parts of the squash plant, including its roots and flower, are considered a vegetable, but the squash itself, with its seeds on the inside, is categorized as a fruit. Forever we’ve referred to it as a vegetable – and to be honest, will continue to do so. But no matter what category it falls under – fruit or vegetable – it is one of our summertime favorites. Squash is great grilled or roasted, but we can’t resist a good casserole recipe. Who can resist a cheesy baked casserole sprinkled with buttery cracker crumbs?

We start with a sauté of the squash, seasoned with butter, salt, and pepper. A good sauté will soften the squash for the next phase: mashing. Grab a potato masher and give the squash a good squish. Then comes the creamy cheesiness, in the form of sour cream along with cheddar and Parmesan cheeses. We pour this into a casserole dish and top it with a casserole classic: crushed butter crackers, which add not only flavor but great texture. Everything bakes in the oven and the top browns and crisps – sooo good!

INGREDIENTS

2 pounds yellow squash, sliced ¼ inch thick
3 tablespoons unsalted butter, divided
1 tablespoon olive oil
¼ teaspoon garlic powder
½ cup sour cream
1 large egg, beaten
1 cup shredded cheddar cheese
½ cup grated Parmesan cheese, divided
¾ cup butter crackers, finely crushed
Salt and pepper, to taste

PREPARATION

Add 1 tablespoon olive oil and 1 tablespoon butter to a large pot or Dutch oven. Melt over medium heat; once melted, add squash with a pinch of salt and pepper. Sauté for 8-10 minutes. Cover and continue cooking for 10-15 minutes, or until squash is fork tender. Remove pot from heat to allow squash to cool slightly before mashing.

Preheat oven to 350°F. Coat an 8×8-inch baking dish with cooking spray. Set aside.
Use a potato masher to mash squash. Add garlic powder, sour cream, butter, cheddar cheese, beaten egg, and ¼ cup Parmesan cheese. Continue to mash until all ingredients are well blended.

Pour squash mixture into prepared baking dish. Cover with cracker crumbs and ¼ cup Parmesan cheese. Drizzle over 2 tablespoons of melted butter. Bake covered for 35 minutes, then remove cover and finish baking 5-7 minutes, or until top is golden brow

Source : allrecipes.com

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