Yellow Squasherole
A savory squash casserole layered with crunchy crumb topping and cheesy goodness, perfect for a comforting family meal or a potluck gathering.
Ingredients
Instructions
- Place 2 tablespoons of oleo in a 1-quart casserole dish.
- Microwave on High for about 1 minute until melted.
- Add crumbs and pecans to the melted oleo.
- Microwave for 2 minutes, stirring after 1 minute.
- Pour the crumb mixture onto wax paper and set aside.
- In a bowl, combine chopped yellow squash, water, salt, mayonnaise, beaten egg, shredded cheese, melted oleo, and sugar.
- Mix well to combine.
- Transfer the mixture to the casserole dish.
- Sprinkle the prepared crumb mixture over the top.
- Bake in a preheated oven at 350°F (175°C) for 25-30 minutes or until golden brown and bubbly.
Tips & Substitutions
For a creamier texture, consider adding a splash of cream or sour cream to the squash mixture. If you’re out of oleo, unsalted butter works well as a substitute. You can also vary the cheese; try using a blend of cheddar and mozzarella for added flavor. For a spicier kick, add some diced jalapeños or red pepper flakes.
Serving Suggestions
This yellow squasherole makes a delightful side dish for grilled meats or a light vegetarian main course. Pair it with a fresh garden salad or serve alongside roasted chicken for a complete meal. For a cozy brunch, it also complements dishes like Ma Styrk'S Pumpkin Roll beautifully. Feel free to garnish with fresh herbs before serving for extra flavor.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the squasherole in a microwave-safe dish and cover it loosely with a damp paper towel. Microwave on medium power until heated through, about 2-3 minutes, or until warm. Alternatively, reheat in the oven at 350°F (175°C) until hot.
Nutrition & Diet Analysis (per serving)
Each serving of Yellow Squasherole contains roughly 573 calories, with 5g protein, 20g carbohydrates, and 54g fat. It is a good source of protein (11% of the Daily Value) and calcium (11% of the Daily Value). Note that it is relatively high in sodium, at 1036mg per serving (45% 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 make this dish ahead of time?
Yes, you can prepare the squasherole ahead of time. Assemble the dish, cover it tightly, and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if starting from the refrigerator.
What can I substitute for yellow squash?
If yellow squash isn’t available, zucchini is a great alternative. You can also use a mix of both for added color and texture. Just ensure that they are cut into similar-sized cubes for even cooking.
Can I make this dish gluten-free?
Absolutely! Substitute the butter flavored cracker crumbs with gluten-free breadcrumbs or crushed gluten-free crackers. This way, you can enjoy a delicious gluten-free version of this American recipe without compromising on flavor.
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).