Make a crunchy topping: The secret to the perfect crunchy topping is adding melted butter to the breadcrumbs before putting them on the casserole.You can also use a blend of cheeses, such as Cheddar and pepper jack. This casserole works well with anything from mild to extra sharp Cheddar, so use whatever type of Cheddar you prefer. Choose your cheese: Freshly grated Cheddar cheese tends to melt slightly better than bagged pre-shredded cheese, but this casserole will still be delicious whichever you choose.It's totally fine to use regular table salt, but cut the amount of salt in half if you do so. Mind the salt: This recipe calls for seasoning the squash with kosher salt, a favorite of many chefs and home cooks.Be sure to drain it very well so your casserole won't be watery. Drain the squash well: Before assembling the casserole, you'll briefly simmer the squash in salted water and then drain.Transfer squash to a colander set over a bowl, and let stand 10 minutes. Cover and cook, stirring occasionally, until squash is tender-crisp, 8 to 10 minutes. Simply wash the squash well before cooking-it's that easy! Tips for the Best Yellow Squash Casserole Generously grease a 9- by 13-inch baking dish or similarly-sized shallow casserole dish. Melt 2 tablespoons of the butter in a large Dutch oven over medium-high. You don't need to remove the seeds from yellow squash either, nor do you need to salt it before cooking. 01 of 11 Zucchini Pizza Bake View Recipe lutzflcat Fill a cheesy zucchini crust with a beefy tomato sauce, fresh vegetables, and mozzarella cheese. Let sit for 10 minutes before serving.Like zucchini, yellow squash has a thin peel and becomes very tender when cooked, so there's no need to peel it. Saute the onion and squash in a large skillet for about 10 minutes. Bake until the eggs are cooked through and the crackers are golden brown, 30 to 35 minutes. Preheat the oven and butter a baking dish. Microwave the remaining tablespoon of butter in a medium bowl until melted. Pour over the squash making sure that some of the mixture sinks down to the bottom. Whisk together the sour cream, eggs, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Transfer the mixture to a 2-quart casserole dish. Using a heated stewing pot, add 6 cups of raw sliced squash and water, and stir and let stew for 5-10 minutes OR saut the raw sliced squash in 2-3 tablespoons of butter until cooked. Let cool for 5 minutes then fold into the squash. Regardless of the time of year, it’s a great side for just about any menu. It might have something to do with the fact that squash casserole is a requirement on my Thanksgiving table. Add the garlic and cook, stirring, until fragrant, about 1 minute. Stacey Aug 44 Comments Jump to Recipe Save Recipe Despite yellow squash being a summer vegetable, I always think of squash casserole as a fall dish.

Transfer each batch to the colander.Īdd 1 tablespoon butter to the skillet along with the pepper and onion and cook, stirring occasionally scraping up any brown bits, until the vegetables are soft, about 5 minutes. Repeat 2 more times using 2 tablespoons of butter for each batch and sprinkling with 1/2 teaspoon salt and few grinds of pepper. Cook, tossing occasionally, until the squash begins to soften and are golden brown spots, about 5 minutes. You don’t need to peel it before slicing. Add a third of the squash to the skillet, arrange in a single layer and sprinkle with 1/2 teaspoon salt and a few grinds of pepper. STEP TWO: Wash the squash in cold running water, removing any dirt with your fingers. Melt 2 tablespoons butter in a large skillet over medium heat. Put a large colander inside a large bowl. This Squash Casserole is bursting with flavor from sweet onions, red bell peppers, sour cream, Cheddar cheese, and butter.

Squash casserole recipe