Squash And Cheese Casserole
A comforting squash and cheese casserole featuring tender yellow squash, melted cheese, and crispy crackers, perfect for family dinners or cozy gatherings.
Ingredients
Instructions
- Boil sliced squash until tender in salted water.
- Mash the cooked squash.
- Add grated cheese, crumbled crackers, chopped onion, beaten egg, milk, salt, and pepper to the mashed squash.
- Pour the mixture into a buttered casserole dish.
- Bake at 425°F for 20 minutes until golden and bubbly.
Tips & Substitutions
To enhance this casserole, consider adding some herbs such as thyme or basil for extra flavor. If you don't have yellow cheese, feel free to substitute with mozzarella or cheddar. For a crunchier topping, mix some additional crumbled crackers with melted butter and sprinkle on top before baking. This dish also pairs well with a simple green salad or roasted vegetables for a complete meal.
Serving Suggestions
This Squash and Cheese Casserole makes a great side dish for grilled meats or a hearty vegetarian main course. Serve it alongside a fresh garden salad or some crusty bread for a delightful meal. For a comforting dessert to follow, consider pairing it with Butterscotch Lace Cookies for a sweet finish.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave individual portions or place the casserole back in the oven at 350°F until heated through. Cover with foil to prevent the top from browning too much during reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Squash And Cheese Casserole contains roughly 1075 calories, with 21g protein, 191g carbohydrates, and 27g fat. It is an excellent source of vitamin C (66% of the Daily Value), calcium (56% of the Daily Value), and iron (45% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1468mg per serving (64% 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 different types of squash for this casserole?
Yes, you can substitute other types of squash, such as zucchini or butternut squash, depending on what you have on hand. Just ensure they are cooked until tender before mashing, to achieve the same creamy texture.
Is this casserole suitable for freezing?
This casserole can be frozen before baking. Assemble it as directed, then cover tightly with plastic wrap and foil. When ready to bake, thaw it in the refrigerator overnight and then bake as instructed. It may take a little longer to cook from frozen, so keep an eye on it.
What can I use instead of crackers?
If you prefer not to use crackers, you can substitute with breadcrumbs or crushed cornflakes for a similar texture. Alternatively, for a gluten-free option, use crushed rice cakes or gluten-free breadcrumbs, ensuring your other ingredients are also gluten-free.
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).