Hazel'S Squash Casserole
Creamy squash casserole with melted cheese and a buttery cracker topping, perfect as a comforting side dish for family dinners or holiday gatherings.
Ingredients
Instructions
- Cook squash and onion until tender; drain off all liquid and mash a little.
- In a bowl, beat eggs and mix with milk.
- Pour egg mixture into the mashed squash and onion mixture; stir well.
- Add grated cheese to the squash mixture; mix thoroughly.
- In a separate bowl, pour melted butter over crushed Ritz crackers.
- Add half of the cracker mixture into the squash mixture and stir gently.
- Pour the squash mixture into a buttered casserole dish.
- Sprinkle the remaining cracker crumbs on top of the casserole.
- Bake at 350°F (175°C) until the top is golden brown, about 30 minutes.
Tips & Substitutions
For a creamier texture, consider adding a dollop of sour cream or cream cheese to the squash mixture. If you want to reduce calories, substitute low-fat cheese and use reduced-fat Ritz crackers. Fresh herbs like thyme or parsley can enhance the flavor. Make sure to drain the squash well to avoid a watery casserole.
Serving Suggestions
This casserole pairs beautifully with a fresh salad, such as Healthy Cole Slaw, or roasted vegetables for a balanced meal. It also makes a great side dish for grilled meats or during holiday gatherings. Consider serving with a light vinaigrette to cut through the richness of the dish.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) for about 15-20 minutes or until heated through. You can also microwave individual portions for about 1-2 minutes, but the oven will keep the topping crispy.
Nutrition & Diet Analysis (per serving)
Each serving of Hazel'S Squash Casserole contains roughly 772 calories, with 11g protein, 91g carbohydrates, and 41g fat. It is an excellent source of iron (35% of the Daily Value), calcium (34% of the Daily Value), and protein (22% of the Daily Value), and a good source of vitamin A and vitamin C. Note that it is relatively high in sodium, at 965mg per serving (42% 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 use frozen squash instead of fresh?
Yes, you can use frozen squash, but be sure to thaw and drain it thoroughly before mashing. Frozen squash may contain extra moisture, which can affect the texture of the casserole.
Can I make this casserole ahead of time?
Absolutely! You can prepare the casserole up to the baking step, cover it tightly, and refrigerate it for up to 24 hours. When ready to bake, simply add an extra 10-15 minutes to the cooking time if baking straight from the fridge.
What type of cheese works best in this recipe?
Cheddar cheese is a popular choice for its sharp flavor, but you can also use Monterey Jack or a blend of your favorites. For a unique twist, consider adding pepper jack for a little heat or Parmesan for a nuttier taste.
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).