Squash Casserole(Club Member: Kristi Mayfield)
A creamy squash casserole layered with cheese and crispy Ritz crackers, perfect as a comforting side dish for family dinners or holiday gatherings.
Ingredients
Instructions
- Boil squash and onion until squash is tender; drain.
- Mix cooked squash and onion with cream of mushroom soup.
- Grease a casserole dish. Crumble one pack of Ritz crackers on the bottom.
- Layer half of the squash mixture over the crackers.
- Add half of the grated cheese on top.
- Add another layer of crackers, then the remaining squash mixture, and finally the remaining cheese.
- Bake at 350°F for about 25 minutes until bubbly and golden.
Tips & Substitutions
For added flavor, consider sautéing the onion in butter before mixing it with the squash. If you're looking for a lighter dish, you can substitute the cream of mushroom soup with a homemade white sauce or a vegetable broth. For a crunchier topping, mix some grated Parmesan cheese with the crushed Ritz crackers. This dish pairs wonderfully with Southern favorites like Hawaiian Sheet Cake.
Serving Suggestions
Serve the squash casserole alongside grilled chicken or a fresh garden salad for a balanced meal. It also works well as a side dish for holiday gatherings. For a comforting dessert, consider pairing it with Secret Fudge to complete your meal. This dish is great for potlucks or family dinners.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, place in a preheated oven at 350°F for about 15-20 minutes, or until heated through and the cheese is bubbly again. You can also microwave individual portions for quick reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Squash Casserole(Club Member: Kristi Mayfield) contains roughly 366 calories, with 8g protein, 40g carbohydrates, and 20g fat. It is a good source of protein (15% of the Daily Value), iron (11% of the Daily Value), and calcium (10% of the Daily Value). Note that it is relatively high in sodium, at 489mg per serving (21% 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 for this recipe?
Yes, you can use frozen squash, but be sure to thaw and drain it well before cooking to avoid excess moisture in the casserole. Fresh squash will offer a better texture, but frozen is a convenient alternative if you're short on time.
What type of cheese works best in this casserole?
Cheddar cheese is a classic choice for its sharp flavor and melting qualities. However, you could also experiment with Monterey Jack or a blend of your favorite cheeses. Just ensure they melt well and complement the other ingredients.
Can I make this dish ahead of time?
Absolutely! You can prepare the casserole up to the baking stage and store it covered in the refrigerator for a day. When you're ready to bake, simply add an extra 5-10 minutes to the baking time if it's coming straight 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).