Squash And Onion Casserole
A comforting casserole combining tender squash, savory onions, and melted Cheddar, topped with crunchy Ritz crackers. Perfect for family dinners or potlucks.
Ingredients
Instructions
- Mix all ingredients in a large bowl until well combined.
- Transfer the mixture to a greased casserole dish.
- Bake in a 350°F oven for 30 to 40 minutes until bubbly and golden on top.
Tips & Substitutions
For a creamier texture, consider adding a dollop of sour cream or Greek yogurt to the mixture. If you want to reduce calories, substitute some of the Ritz crackers with crushed whole wheat crackers. You can also use a mix of cheeses; pepper jack can add a nice kick. If Vidalia onions aren’t available, any sweet onion will work as a substitute.
Serving Suggestions
This Squash and Onion Casserole pairs wonderfully with a fresh garden salad or steamed vegetables for a balanced meal. It also complements chicken dishes, making it a great side for meals like Marie'S Chicken. For a more filling option, serve it alongside rice or quinoa to soak up the flavors of the casserole.
Storage & Reheating
To store leftovers, place the casserole in an airtight container and refrigerate for up to three days. When reheating, cover with foil and warm in a 350°F oven for about 20 minutes, or until heated through. For quicker reheating, individual portions can be microwaved for 1-2 minutes on high, checking for even warming.
Nutrition & Diet Analysis (per serving)
Each serving of Squash And Onion Casserole contains roughly 719 calories, with 13g protein, 71g carbohydrates, and 43g fat. It is an excellent source of iron (31% of the Daily Value) and protein (26% of the Daily Value), and a good source of calcium and vitamin A. Note that it is relatively high in sodium, at 2552mg per serving (111% 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, but be sure to thaw and drain it thoroughly to avoid excess moisture in the casserole. This helps maintain the desired consistency and prevents the dish from becoming soggy.
What other vegetables can I add to the casserole?
You can add chopped bell peppers, zucchini, or even spinach for added flavor and nutrition. Just be sure to sauté firmer vegetables first to soften them before mixing them into the casserole.
Can this casserole be made ahead of time?
Absolutely! You can prepare the casserole up to the baking stage, cover it tightly, and refrigerate for up to 24 hours. When you’re ready to bake, simply pop it in the oven as directed, adding a few extra minutes to the cooking time if it's cold from the fridge.
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).