My mother’s conventional Southern Style Squash Casserole Recipe is the right consolation food aspect dish. It’s a Thanksgiving subculture at my residence!
SOUTHERN STYLE SQUASH CASSEROLE
I have in no way been a vegetable character. However, my mother’s squash casserole has usually been one in all my preferred facet dishes- even when I turned into a child! It’s the handiest four substances, which makes it very simple to prepare for a weeknight meal.
You can also make the casserole and put it in the refrigerator to bake the next day; I’ve performed this nearly every Thanksgiving to keep prep time.
Or, you can absolutely make it, bake it, and refrigerate it—just reheat and serve! This is without a doubt my favored way because this squash casserole tastes even higher day after today.
TIPS FOR MAKING SQUASH CASSEROLE
Make certain you use fresh yellow squash, no longer frozen squash. The taste and texture are totally extraordinary.
I continually used to make this with Wheatsworth crackers, but they’re no longer to be had in shops. Since Wheatsworth became unavailable, I’ve been the use of Town House Wheat successfully. The critical component is to pick out a wheat cracker with 0 grams of sugar. Look at the cracker nutrition information to make certain, because even a touch bit of sugar will flavor weird in a casserole like this one.
Use fantastic cheese, and if you need the most effective melting, purchase bite cheese and grate it yourself. pre-grated cheese incorporates cornstarch which can intrude with easy melting.
Pick up a bake and take a casserole dish so that you can deliver this alongside a potluck collecting. This is the coolest aspect ever!
Southern Style Squash CasseroleCourse: Side DishCuisine: American
Classic Southern-style squash casserole recipe made with simply four substances!
1 1/2 cups shredded cheddar cheese plus more for topping
2 tablespoons mayonnaise
1 1/2 cups crumbled Town House Wheat Crackers or similar, plus more for topping
1 1/2 pounds yellow squash
- Preheat the oven to 350 and set out a casserole dish (about 1 qt in size).
- Wash the squash and cut into 1/2 inch rounds. Put about a half an inch of water in a pot and produce to a boil. Add the squash, cover with a lid, and prepare dinner, stirring once in a while, for about 5-7 mins. Squash is finished whilst the center part of the most important rounds is beginning to break up and the seeds are coming free.
- Drain the squash. In a big blending bowl, integrate the cooked squash, cheese, and mayonnaise. Stir till the cheese is melted. Add the cracker crumbles and stir vigorously until properly blended, permitting the squash to interrupt up as you stir.
- Scrape the combination into the casserole dish and clean out frivolously. Sprinkle with a little greater cheese and some more cracker crumbles. Bake half-hour and serve heat.
- Amount Per ServingCalories227
- % Daily Value *
- Total Fat
- Saturated Fat 6g 30%
- Cholesterol 31mg 11%
- Sodium 312mg 13%
- Potassium 376mg 11%
- Total Carbohydrate
- Dietary Fiber 2g 8%
- Sugars 2g
- Protein 10g 20%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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