Yellow Squash Casserole Recipe
Yellow Squash Casserole: The Ultimate Comfort Food
Okay, so have you ever been stuck wondering what to do with that pile of yellow squash sitting on your counter? Like, what even is the best way to showcase this veggie? I mean, I used to just sauté it with a little olive oil and call it a day, but then… I stumbled upon this casserole and my life changed! Seriously, it’s like a warm hug in a dish.
Okay, Let’s Talk Ingredients
Alright, let’s hit the grocery store together! You’ll need 4 cups of sliced yellow squash—baby squash, big squash, whatever you’ve got! Then grab ½ cup of chopped onion (I always go for sweet onions, just trust me on this). Oh, and ¼ cup water—you probably have that at home.
Now, here’s where it gets fun: 35 buttery round crackers (yes, I mean the kind that just melt in your mouth) and 1 cup shredded Cheddar cheese (the more, the merrier!). Don’t forget 2 eggs, beaten, and ¾ cup milk (I usually use whole milk because life’s too short, am I right?). You’ll also want ¼ cup melted butter (and maybe a smidge more for dotting on top—yum!). Season it all with 1 tsp salt and ground black pepper to taste.
So Here’s Why I Make This Constantly
Listen, I have a soft spot for casseroles. Growing up, my grandma had this magical recipe book, and every Sunday it was casserole city! This one? Oh man, it reminds me of those family gatherings where we’d all gather around the table, and you could smell the cheese bubbling and the butter sizzling.
The first time I made this, I was just trying to use up some squash before it went bad (you know that feeling, ugh). I wasn’t expecting much, but as it baked, the smell filled my kitchen like a cozy blanket. When I took that first bite—dang, I had to fight off my family for seconds! Now it’s become my go-to for potlucks and lazy dinners. I can’t get enough!
The One Trick That Changes Everything
So, here’s the secret—don’t skip draining the squash! (I’ve made this mistake before, trust me.) If you don’t drain it enough, you’ll end up with a watery mess. Just give it a good squeeze in a colander after cooking. It’s like a little workout for your hands, haha!
Don’t Mess This Up (My Top Tips)
– Tip #1: Keep an eye on that baking time! Bake for 25 minutes… Actually, start checking at 20. You want that top golden brown and not burnt.
– Tip #2: If you’re feeling wild, throw in some garlic or switch up the cheese—like, pepper jack for a kick? Yes, please!
– Tip #3: Let it sit for a few minutes before you dive in. It’ll set up nicely, and you won’t burn your tongue (been there).
How to Keep Them From Disappearing (Or, How to Store Them)
Okay, so if you somehow have leftovers (which is a mystery to me), just cover it with foil and pop it in the fridge. It’ll stay good for like 3-4 days. Just reheat it in the oven to keep that crispy topping (microwaving just ain’t the same, trust me).
If You Liked This, You’ll Probably Like These Too
If you love this casserole vibe, you’ve gotta check out my Cheesy Broccoli Rice Casserole and, oh my gosh, Classic Mac and Cheese—both are total crowd-pleasers!
So, what do you think? Is this something you’d try? You know I’m always looking for new twists, so if you end up making it, hit me up! What did you add? 😄
Yellow Squash Casserole Recipe
Flavor-packed Yellow Squash Casserole Recipe with amazing ingredients and incredible taste! Perfect for any occasion.
15 minutes
30 minutes
45 minutes
Ingredients
- Ingredients
Instructions
- Preheat the oven to 400°F (200°C).
- In a skillet over medium heat, add the chopped onion, sliced squash, and water. Cover and cook for about 5 minutes, then drain well and transfer to a mixing bowl.
- In a separate bowl, mix the crushed crackers and shredded Cheddar cheese together.
- In another bowl, beat the eggs and milk together.
- Add half of the cracker and cheese mixture, melted butter, and the egg-milk mixture to the squash. Toss to combine and season with salt and pepper.
- Transfer the mixture to a 9×9-inch baking dish, and sprinkle the remaining cracker mixture on top. Dot with 2 tbsp of butter.
- Bake for 25 minutes, or until the top is golden brown and the casserole is set.
