How to Make Squash CasseroleA good squash casserole starts with good, fresh ingredients. Try to look for yellow squash that is on the smaller side because they have fewer seeds and taste sweeter. While this recipe simply calls for an onion, Southerners know that using a sweet onion will take your casserole to the next level. However, you can use a yellow onion if that’s all you have.First, you need to cook the squash and onion in a large skillet with water over medium heat until the vegetables are tender. This step is extremely important to remove the excess liquid from the squash so you don’t end up with a watery casserole. After the vegetables are tender, drain them well and set aside.Next, you’ll make the creamy filling. Do this by crushing buttery round crackers in a bowl and adding Cheddar cheese, milk, and eggs. Mix all the ingredients together, then add the squash and onions. The crackers will bind the ingredients together, similar to bread crumbs, while also adding an extra layer of flavor.
Can You Make Squash Casserole Ahead of Time?Yes, definitely! You can prep this entire casserole ahead of time and stash it in the refrigerator until you’re ready to bake it. Simply assemble the casserole (sans cracker crust), then cover it and store it in the refrigerator for up to 24 hours.When you’re ready to bake it, take it out of the refrigerator and let it rest at room temperature for about 30 minutes. Then add the buttery cracker crust and bake.You can also freeze your pre-made casserole. Prepare your casserole (without the crust) in a baking dish lined with aluminum foil (make sure to leave some overhang), then fold the foil over the casserole and freeze overnight. Once it’s frozen solid, remove the casserole from the baking dish and wrap in more foil, label it, and place it back in the freezer for up to three months.When you’re ready to bake the frozen casserole, let it thaw overnight in the refrigerator. Then add the buttery cracker crust and bake.
How to Freeze Squash CasseroleTo freeze squash casserole leftovers, make sure you let the casserole cool completely. Then tightly wrap it in plastic wrap or aluminum foil. Label it and place it in the freezer for up to three months.
Allrecipes Community Tips and Praise“My husband couldn’t get enough of it and it was hinted he wanted it for breakfast. My three and four year old liked it too. This is truly one of my favorite kinds of recipes: quick and easy. I will be making this again soon and can’t wait to share this recipe with my friends,” raves cookinmadeez.“This is a great casserole and is made with ingredients that I had on hand. I split it into two 8″x8″ baking dishes and froze one for another day. I had yellow squash and zucchini so I used both. It turned out so good and pretty. My husband who doesn’t normally like casseroles liked it,” says Jenny.“This was very tasty and easy to make — a good use of excess summer squash! I added 1 pound of Italian turkey sausage — sliced and sauteed with the squash and onions to make a main meal,” according to APRILJD.Editorial contributions by Bailey Fink
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