Squash Casserole Recipe

I love this recipe because it combines the comforting, cheesy goodness of a classic casserole with the fresh, vibrant flavors of squash and onions. Plus, the buttery Ritz cracker topping adds the perfect crunchy contrast that makes every bite feel deliciously nostalgic!

I’m passionate about making cozy, heartwarming dishes, and my Squash Casserole is a prime comfort food. It features 2 pounds of sliced yellow squash and 1/2 cup of chopped onion sautéed in 4 tablespoons of butter, and its creamy base has 1/2 cup sour cream and 1 cup shredded cheddar cheese.

It’s luscious and savory, with just a hint of sweetness from the squash, and it’s of course enhanced by 1/2 teaspoon salt and 1/4 teaspoon black pepper. Then it becomes a true casserole with a topping of 1 cup crushed Ritz crackers, mixed with 2 tablespoons of melted butter, for a nice, crispy finish.

Ingredients

Squash, yellow: Low in calories, but abundant in vitamins A and C.

Onion: Contributes to taste, is a source of antioxidants and vitamin C.

Fatty and rich, butter contributes a creamy texture.

Creamy and tangy as they come, sour cream is an excellent source of probiotics.

Calcium and Protein: Found in Cheddar Cheese.

Adds crunch; it’s made with flour and fats.

Ritz Crackers are a critical part of Wolfgang Puck’s “chocolate-covered” dish.

Ingredient Quantities

• 2 pounds yellow squash, sliced
• 1/2 cup chopped onion
• 4 tablespoons butter
• 1/2 cup sour cream
• 1 cup shredded cheddar cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup crushed Ritz crackers
• 2 tablespoons butter, melted

Instructions

1. Set your oven to 350°F (175°C) to get it heated in time for the cooking that’s about to take place.

2. In a big pot of water that is boiling, place the yellow squash that has been cut into slices and the onion that has been chopped. These two vegetables should be cooked together until very tender. This takes place over a heat source that’s set to medium or medium-high. The timer should be set for between 5 and 7 minutes. When the timer goes off and you’re satisfied with the tenderness of your vegetables, pour the contents of the pot into a colander for good drainage.

3. A large skillet requires 4 tablespoons of butter to be melted over medium heat. The skillet then receives cooked squash and onions, which are stirred well.

4. Take the skillet off the heat and stir in the sour cream, shredded cheddar cheese, salt, and black pepper. Mix it all together until it is well combined.

5. Pour the blend into a greased 9×13-inch casserole dish, and spread it.

6. In a small bowl, combine the crushed Ritz crackers and 2 tablespoons of melted butter. Ensure the mixture is well blended and the crackers are adequately coated with butter.

7. Evenly sprinkle the buttered crackers over the squash mixture in the casserole dish.

8. Put the casserole in the oven that was preheated.

9. Cook for 25 to 30 minutes, or until the top is a golden brown and bubbling.

10. Allow the casserole to cool a bit before serving. Savor the flavor of your tasty squash casserole!

Equipment Needed

1. Oven
2. Large pot
3. Stove or heat source
4. Colander
5. Large skillet
6. 9×13-inch casserole dish
7. Small bowl
8. Knife
9. Cutting board
10. Measuring cups
11. Measuring spoons
12. Spoon or spatula for stirring
13. Timer

FAQ

• Can I use zucchini instead of yellow squash?Indeed, zucchini can be used in place of yellow squash in this particular recipe.
• How can I make this casserole gluten-free?To create a gluten-free version of this dish, substitute gluten-free crackers or breadcrumbs for the Ritz crackers.
• Can I make this casserole ahead of time? Yes, you can prepare the casserole a day in advance and store it in the refrigerator. Bake it when ready to serve.
• What type of cheese works best?The flavors are well complemented by cheddar cheese, but you could also use a cheese blend for a twist, such as Monterey Jack or Colby.
• Is there a dairy-free option for this recipe?To create a dairy-free version of this casserole, use the following substitutions:

  – Plant-based butter for butter
  – Plant-based sour cream for sour cream
  – Plant-based cheese for cheese

• Can I freeze the squash casserole?Yes, the casserole can be frozen before it is baked. When you’re ready to eat, thaw it in the refrigerator before baking.

Substitutions and Variations

Zucchini: Substitute with yellow squash for a different texture and flavor.
Greek yogurt is a lighter alternative to sour cream.
Cheddar cheese: Substitute with Monterey Jack or mozzarella for a different flavor.
Panko breadcrumbs or crushed cornflakes can be substituted for Ritz crackers to achieve a crunchy topping.
Margarine: Substitute with any nut or seed butter for a unique taste.
Oil: Use water rather than olive oil for a modern twist on this dish.

Pro Tips

1. Blanch and Shock the Squash After boiling the squash and onion, briefly plunge them into ice water. This stops the cooking process and preserves the vibrant color of the squash.

2. Enhance the Cheese Flavor For an extra cheesy kick, consider using a mix of sharp cheddar for boldness and a bit of Gruyère or Parmesan for depth. You can also sprinkle a little extra cheese on top before the cracker topping for a gooey layer.

3. Add Herbs for Freshness Incorporate fresh herbs like thyme or parsley into the mixture for a fresh and aromatic touch that complements the flavors of the squash and cheese.

4. Boost the Crackling Texture Mix in a few tablespoons of grated Parmesan or breadcrumbs with the Ritz crackers for an even crispier and more flavorful topping.

5. Drain Thoroughly Ensure the squash and onions are drained well to avoid excess moisture, which can make the casserole watery. You can even pat them dry with paper towels before mixing with the other ingredients.