Cindy Reagon'S Squash Casserole
A savory squash casserole layered with cheese and Ritz crackers, baked to perfection. Creamy, crunchy, and cheesy, it makes a delightful side dish for family dinners.
Ingredients
Instructions
- Put cooked squash in a bowl and mash to a pulp.
- Add sugar, salt, and pepper to the mashed squash.
- Grease a Dutch oven with butter.
- Alternate layers of crushed Ritz crackers, squash mixture, and grated cheese until half full.
- Bake at 325°F until the cheese melts and the casserole is heated through.
Tips & Substitutions
For a creamier texture, consider adding a dollop of sour cream or Greek yogurt to the squash mixture. If you want a bit of crunch, try using panko breadcrumbs instead of Ritz crackers. You can also experiment with different types of cheese; a sharp cheddar can add a nice kick. Always taste and adjust the sugar based on the sweetness of the squash.
Serving Suggestions
This squash casserole makes a delightful side dish for holiday meals or Sunday dinners. It pairs beautifully with roasted meats or can be served alongside a fresh green salad for a lighter meal. For a comforting dessert, follow up with slices of Best Buttermilk Pound Cake, which will round out the meal perfectly.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in a preheated oven at 325°F until warmed through, about 20-30 minutes. Alternatively, you can microwave individual portions, but be cautious not to overcook as it can dry out.
Nutrition & Diet Analysis (per serving)
Each serving of Cindy Reagon'S Squash Casserole contains roughly 1290 calories, with 27g protein, 158g carbohydrates, and 62g fat. It is an excellent source of iron (66% of the Daily Value), protein (53% of the Daily Value), and dietary fiber (32% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 2336mg per serving (102% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this squash casserole ahead of time?
Yes, you can prepare the casserole ahead of time. Assemble it completely, cover it tightly, and store it in the refrigerator for up to 24 hours before baking. Just remember to add a few extra minutes to the baking time if it's going in cold.
What type of squash is best for this recipe?
While yellow squash is traditional, you can use zucchini or a mix of both for a variation. Just ensure that the squash is cooked and well-drained to prevent excess moisture in the casserole.
Is this recipe suitable for a vegetarian diet?
Yes, this squash casserole is vegetarian-friendly, making it a great option for meat-free meals. It’s rich in flavor and texture, ensuring it satisfies both vegetarians and meat-eaters alike.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).