Yellow Squash Casserole Recipe

Yellow squash: A mild, slightly sweet vegetable that becomes tender when cooked.

Onion: Adds a savory depth of flavor to the casserole.

Cheddar cheese: Provides a rich, creamy texture and sharp flavor.

Sour cream: Adds creaminess and a slight tang to the dish.

Crackers: Crushed and used as a crunchy topping.

Butter: Melted and drizzled over the crackers for a golden, crispy finish.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a hint of spice and balances the flavors.

When boiling the yellow squash and onion, make sure to cut them into uniform slices and pieces to ensure even cooking. To enhance the flavor, consider adding a pinch of salt to the boiling water. After draining, let the vegetables sit for a few minutes to remove any excess moisture, which will help prevent the casserole from becoming too watery.

• yellow squash - Substitute with zucchini: Zucchini has a similar texture and mild flavor, making it a great alternative in casseroles.

• onion - Substitute with shallots: Shallots offer a slightly sweeter and more delicate flavor, which can enhance the overall taste of the casserole.

• shredded cheddar cheese - Substitute with shredded Monterey Jack cheese: Monterey Jack melts well and has a mild flavor that complements the other ingredients.

• sour cream - Substitute with Greek yogurt: Greek yogurt provides a similar creamy texture and tangy flavor while being lower in fat and higher in protein.

• crushed crackers - Substitute with panko breadcrumbs: Panko breadcrumbs offer a similar crunchy texture and can absorb flavors well.

• melted butter - Substitute with olive oil: Olive oil provides a healthier fat option and adds a subtle, pleasant flavor.

• salt - Substitute with soy sauce: Soy sauce can add a depth of umami flavor while also providing the necessary saltiness.

• pepper - Substitute with cayenne pepper: Cayenne pepper can add a bit of heat and complexity to the dish, enhancing its overall flavor profile.

• Allow the yellow squash casserole to cool completely before storing. This helps prevent condensation, which can make the dish soggy.

• Transfer the casserole to an airtight container. If you prefer, you can also cover the baking dish tightly with plastic wrap or aluminum foil.

• Store the casserole in the refrigerator for up to 3-4 days. This will keep the cheddar cheese and sour cream fresh and prevent the crushed crackers topping from becoming too soft.

• For longer storage, consider freezing the casserole. Wrap the entire dish tightly with plastic wrap, followed by a layer of aluminum foil to prevent freezer burn.

• Label the container with the date and contents to keep track of its freshness.

• When ready to reheat, if frozen, thaw the casserole in the refrigerator overnight. This ensures even reheating and maintains the texture of the yellow squash and onion.

• Reheat the casserole in a preheated oven at 350°F (175°C) for about 20-30 minutes, or until heated through. If the topping needs to be crisped up, uncover the dish for the last 10 minutes of reheating.

• For individual portions, you can reheat in the microwave. Place a serving on a microwave-safe plate and cover with a microwave-safe lid or another plate to retain moisture. Heat on medium power for 2-3 minutes, checking and stirring halfway through to ensure even heating.

• Preheat your oven to 350°F (175°C). Place the leftover yellow squash casserole in an oven-safe dish, cover it with aluminum foil to retain moisture, and bake for about 20-25 minutes or until heated through.

• For a quicker option, use the microwave. Transfer a portion of the casserole to a microwave-safe dish, cover it with a microwave-safe lid or plastic wrap with a small vent, and heat on medium power for 2-3 minutes. Stir halfway through to ensure even heating.

• If you prefer a crispy top, use a toaster oven. Preheat the toaster oven to 350°F (175°C), place the casserole in an oven-safe dish, and heat for 15-20 minutes. For an extra crispy finish, remove the foil for the last 5 minutes of heating.

• On the stovetop, use a non-stick skillet over medium heat. Add a small amount of butter or olive oil to the pan, then add the casserole. Stir occasionally and heat until warmed through, about 5-7 minutes. This method can give a delightful, slightly crispy texture to the bottom layer.

• For an air fryer, preheat to 350°F (175°C). Place the casserole in an air fryer-safe dish and heat for 10-15 minutes, checking halfway through to ensure it doesn’t overcook. This method can help maintain a crispy topping while reheating evenly.

• Oven: Used to bake the casserole at a consistent temperature of 350°F (175°C).

• Large pot: Necessary for boiling the sliced squash and chopped onion until they are tender.

• Colander: Used to drain the boiled squash and onion after cooking.

• Mixing bowl: For combining the cooked squash and onion with shredded cheddar cheese, sour cream, salt, and pepper.

• Baking dish: The vessel in which the squash mixture is poured and baked.

• Cheese grater: Used to shred the cheddar cheese if it is not pre-shredded.

• Measuring cups: Essential for accurately measuring the ingredients like sour cream and crushed crackers.

• Knife: For chopping the onion and slicing the yellow squash.

• Cutting board: Provides a safe surface for chopping the onion and slicing the squash.

• Wooden spoon: Used to mix the ingredients together in the mixing bowl.

• Spatula: Helpful for transferring the mixture from the mixing bowl to the baking dish.

• Microwave-safe bowl: Used to melt the butter if you prefer to use a microwave.

• Oven mitts: Protect your hands when placing the baking dish in the oven and removing it after baking.

• Timer: Ensures that you bake the casserole for the correct amount of time, about 30 minutes.

Pre-cook the squash: Boil the yellow squash and onion in advance and store them in the fridge. This will save you time on the day you plan to make the casserole.

Use pre-shredded cheese: Opt for pre-shredded cheddar cheese to cut down on prep time.

Crush crackers ahead: Crush the crackers and store them in an airtight container. This way, you can quickly top the casserole when you're ready to bake.

Melt butter in the microwave: Use the microwave to quickly melt the butter instead of using the stovetop.