Margie'S Squash Casserole
A comforting squash casserole with creamy texture, cheesy topping, and crispy cracker crumbs, perfect for family dinners or holiday gatherings that enjoy savory, cheesy flavors.
Ingredients
Instructions
- Mix milk, egg, chopped onion, salt, and pepper in a bowl.
- Add cooked squash to the mixture and stir well.
- Add cracker crumbs to the mixture and combine.
- Pour the mixture into a baking dish.
- Sprinkle grated cheese on top, saving a small amount for garnish.
- Bake at 350°F (175°C) for 30 to 40 minutes until golden and bubbly.
- Remove from oven and top with reserved cheese before serving.
Tips & Substitutions
For a creamier texture, consider adding a beaten egg to the mixture before baking. If you don't have Ritz cracker crumbs, crushed cornflakes or breadcrumbs can be good substitutes. Adjust the cheese type to your preference; cheddar or mozzarella work well. This dish can be easily made ahead of time and refrigerated before baking.
Serving Suggestions
This squash casserole is a delightful side dish and pairs beautifully with grilled chicken or a simple green salad. For a complete meal, serve it alongside roasted vegetables or a hearty soup. It also complements brunch settings, making it a great addition to gatherings where you might serve dishes like Old-Fashioned Rich White Cake(3 Layers).
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 350°F (175°C) for about 15-20 minutes or until heated through. You can also microwave individual portions for a quick meal, but the oven method will keep the topping crispy.
Nutrition & Diet Analysis (per serving)
Each serving of Margie'S Squash Casserole contains roughly 1091 calories, with 12g protein, 143g carbohydrates, and 53g fat. It is an excellent source of calcium (33% of the Daily Value), protein (25% of the Daily Value), and iron (24% of the Daily Value), and a good source of potassium and vitamin A. Note that it is relatively high in sodium, at 1697mg per serving (74% 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, frozen squash can be used in this recipe, but make sure to thaw and drain it well to remove excess moisture. This will help maintain the casserole's texture and prevent it from becoming watery during baking.
How can I make this dish vegetarian?
The recipe is already vegetarian-friendly, but you can enhance the flavor by adding sautéed mushrooms or bell peppers. These additions will bring more depth and variety to the dish while keeping it aligned with vegetarian recipes.
Can I make this casserole ahead of time?
Absolutely! You can prepare the casserole a day in advance and store it in the refrigerator. Just cover it tightly with foil or plastic wrap. When you're ready to bake, you may need to add a few extra minutes to the cooking time if baking from cold.
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).