Not everyone knows what to do with their squash in wintertime, so this recipe should help. Tangy, fatty, and rich, this squash casserole is a perfect way to enjoy some squash in the colder months.
Table of Contents
This recipe for squash casserole is straight out of the South and is a perfect addition to any meal.
Whether served on its own or used as a side dish for something equally delicious, this squash casserole is guaranteed not to disappoint.
It is also a wonderful way to use up those squashes that you bought at the farmer’s market but then had no idea what to do with!
Squash Casserole Ingredients
Make sure you look at the recipe card at the very bottom for the exact amounts so that you know exactly what to buy for this recipe.
• Yellow squash
• Ritz crackers
• Cheddar cheese
• Ground black pepper
• Bacon, cooked and crumbled
• Fresh parsley
How To Make Squash Casserole
• Place the squash and onion in a large skillet over medium heat
• Add a small amount of water to allow it to partially steam
• Cover and cook with the lid for about 5 minutes, or until tender
• Drain and set aside in a large bowl
• In a medium bowl, mix together the cracker crumbs and cheese
• Add two pinches of nutmeg and stir half of the cracker mixture into the cooked squash and onions
• In a different bowl, mix together the eggs and milk and then add to the squash mixture
• Stir in a ¼ cup of butter and season with salt & pepper
• Spread out onto a 9×13 baking dish
• Sprinkle with the remaining cracker mixture, as well as the bacon
• Dot with 2 tablespoons of butter, and then bake at 400 Fahrenheit for 25 minutes, or until lightly browned
• Remove and serve, garnished with fresh parsley
How To Stop Your Squash From Getting Watery
One of the most common problems for home cooks when working with squash is its tendency to get really watery.
This unfortunate watery-ness results in the whole dish tasting vaguely bitter and having a little bit too much liquid.
To avoid this, make sure that you do not actively boil your squash when cooking it. You are really looking to actually steam your squash, not boil it in water.
The steaming will allow the natural moisture within the squash to release, gradually cooking it and eventually releasing its liquid. From there, you can drain all of that potentially bitter and unwanted liquid and add it straight to your recipe!
You can also press out all of the excess moisture from the squash with your hands once it is done cooking if you like. This should help expel every last drop of water and result in a much tighter casserole.
Can You Easily Freeze Your Squash Casserole?
Freezing and reheating is a time-honored tradition when making casseroles. A lot of people believe that casseroles taste their best once they have had a chance to freeze and thaw before eating, so much so that they do not even eat their casserole once it is cooked; they just freeze it!
This squash casserole, however, is not going to be as good if you try to reheat it after freezing it.
This is because the squash has the unpleasant tendency to release even more moisture when freezing, swelling, and shattering as it defrosts and turns mushy and paste-like.
You can, however, prepare the entire casserole and freeze it before you bake it! This lets you prepare it well in advance, giving you the liberty of cooking it for when you want it.
If you do this, make sure not to top it with the Ritz crackers until it is actually time to cook it, or they will turn into a crumbly mess while sitting in the fridge.
If you really must freeze your cooked squash casserole, make sure you wrap it extremely tightly with plastic wrap first. Keep it in the freezer for up to 3 months, and then thaw it in the fridge overnight and bake it at around 300 to 350 Fahrenheit for about 20 minutes, or until heated through.
The texture of the topping definitely won’t be as good as the first time you ate it, but it is a great way to take advantage of leftovers!
Looking for more delicious Casserole recipes? Try these out:
Pin this recipe to your SIDE DISH RECIPES Board and Remember to FOLLOW ME ON PINTEREST!
Thanks to ads on this website, readers of The Kitchen Magpie are now sponsoring 2 families a month through the Edmonton Food Bank. Learn how you can help here.
Subscribe to The Kitchen Magpie on YouTube
One click and you’ll get notified of new videos added to our YouTube account!Subscribe on YouTube
- Prep Time
- 15 minutes
- Cook Time
- 25 minutes
- Main Course
- Karlynn Johnston
- 4 cups sliced yellow squash
- 1 small onion chopped
- 35 Ritz crackers crushed (or similar brand)
- 1 1/2 cups Shredded Cheddar cheese
- 2 large eggs beaten
- ¾ cup milk
- ¼ cup butter melted
- 1 teaspoon salt
- 2 pinches nutmeg
- ground black pepper to taste
- 2 tablespoons butter
- 1/2 cup bacon cooked and crumbled
- fresh parsley for garnish
- Preheat oven to 400° F
- Place squash, chopped onion and one cup of water in a large lidded skillet. Cover and bring to a low simmer over medium/ high heat, cook until squash has softened. Drain well and set aside in a bowl.
- In a medium bowl, mix together cracker crumbs and cheese. Add two pinches of nutmeg and stir half of the cracker mixture into the cooked squash and onions.
- In another bowl, mix together the eggs and milk, then add to squash mixture.
- Stir in 1/4 cup melted butter, and season with salt and pepper.
- Spread into a 9×13 inch baking dish.
- Sprinkle with remaining cracker mixture as well as the crumbled bacon. Dot with 2 tablespoons butter.
- Bake in preheated oven for 25 minutes, or until lightly browned.
- Remove and garnish with fresh parsley to serve.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.