Zucchini Casserole With Crackers And Cheese
- July 18, 2022
The Southern classic combines fresh squash and onion with a creamy sauce and a crunchy cracker-Cheddar cheese topping.Whether you serve this squash casserole as a flavorful side or a veggie-centric main dish, everyone will be begging you to make it again and again for family gatherings, potlucks, and holidays.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.The crackers will bind the ingredients together, similar to bread crumbs, while also adding an extra layer of flavor.Some home cooks like to add mayonnaise or sour cream to their filling, but that's up to personal preference if you want a creamier or tangier taste.Finally, finish it off with the remaining buttery round cracker and cheese mixture and dotted butter, and bake until lightly browned.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.I added 1 pound of Italian turkey sausage — sliced and sauteed with the squash and onions to make a main meal," according to APRILJD. .
Squash Casserole Recipe - Add a Pinch
Squash Casserole is a one of those recipes that you’ll find for nearly every holiday, reunion, or special occasion when my family gets together.I make it a lot in the for summer Sunday suppers when squash is fresh from my vegetable garden too.Just simply divide this recipe for a smaller weeknight side dish to enjoy anytime!Melt 2 tablespoons of butter in medium skillet or saute pan over medium-low heat.Add cooked squash and onions to egg mixture and stir well until just combined.Melt remaining 2 tablespoons butter in skillet used to cook squash and onions.I enjoy serving this anytime as a side dish with chicken, pot roast or skillet pork chops.Prepare casserole according to the recipe instructions, except wait about adding crushed Ritz cracker topping.Add crushed Ritz crackers to top of thawed squash casserole and bake according to recipe instructions.4.92 from 71 votes Squash Casserole Recipe Prep Time 5 mins Cook Time 45 mins Servings 12 Course Side Dish Cuisine American Author Robyn Stone Print the recipe Leave a Review Squash Casserole is an essential dish for holidays and special events.Melt 2 tablespoons butter in medium skillet or saute pan over medium-low heat.Add cooked squash and onions to egg mixture and stir well to combined.Melt remaining 2 tablespoons butter in skillet used to cook squash and onions.Place in preheated oven and bake 45 minutes, or until top has lightly browned and casserole does not “jiggle” when the dish is moved.Nutritional Information Calories: 106 kcal Shout Out Did you make this recipe? .
Perfect Squash Casserole
My Southern Squash Casserole is so easy to make.I got the recipe from my Southern grandmother & it’s my favorite way to enjoy a cheesy squash casserole.How to Make This Easy Southern Squash Casserole.Steam the squash & onions in a skillet or pot with a lid & about an inch of water.Combine the crushed crackers with the melted butter, then stir in the shredded cheese.Top the casserole with the remaining crushed cracker & butter mixture.Prep this recipe up until right before you would add the cracker topping.Place in a freezer safe container & cover with aluminum foil.When you’re ready to eat the casserole, thaw it overnight in the fridge.enough water to cover Instructions Preheat your oven to 400 degrees.Place squash and onion in a large skillet & pour in enough water to cover.In a small bowl, whisk together the eggs, milk, salt, & pepper.Pour into a 2 to 3 quart casserole dish, and top with the remaining cracker/cheese mixture. .
One of my all time favorite foods is zucchini, it is delicious and versatile, and this zucchini casserole is a great option for meatless Monday, as well as the perfect way to use your garden harvest.This recipe is loaded with flavor, but is super simple when it comes to ingredients.– This is an obvious one, but it is best if you use medium sized, that way everyone gets plenty to eat, but the zucchini is tender and delicious.Ritz Crackers – Just pop these into a food processor, or stick them in a zip top bag and smash them into crumbs.– Just pop these into a food processor, or stick them in a zip top bag and smash them into crumbs.You do not need it when you use Parmesan cheese, it adds lots of salty flavor.You do not need it when you use Parmesan cheese, it adds lots of salty flavor.You get all the delicious garden zucchini flavor with just a few simple ingredients.Bring a large pot of water to a boil, and add in zucchini.Drain water and remove zucchini to a cutting board.Melt the butter, and pour over the zucchini and crumbs mixture.And serve with salt and pepper so each person can season to their preference.And serve with salt and pepper so each person can season to their preference.Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.6 tablespoons butter Instructions Preheat oven to 350 degrees F.Bring a large pot of water to a boil, and add in zucchini.Drain water and remove zucchini to a cutting board.In a large bowl mix together cracker crumbs, cheese, and dried onions.Melt the butter, and pour over the zucchini and crumbs mixture.Bake in preheated oven for 12 minutes or until lightly browned and zucchini is tender and cooked through. .
Cheesy Summer Squash and Zucchini Casserole
You can use yellow squash or zucchini or a combination of both to make this perfect side dish.This baked zucchini and squash casserole recipe is a true winner.There are two amazing elements to this squash and zucchini casserole with Ritz (butter) crackers.The combination of the cheesy squash and zucchini, crunchy Ritz crackers and melted butter is a match made in heaven.The top is buttery and crunchy and the inside of this casserole is cheesy goodness.Boil washed and diced summer squash (or zucchini) in salted water until fork-tender.Mix together drained squash, onion flakes, cheese and eggs.Pour into a sprayed baking dish, and sprinkle on cracker crumbs.Pour melted butter on top and bake at 400 degrees F for 30 minutes or until lightly browned and bubbly.Check out our Amazon Store for our favorite pantry essentials and kitchen items.Summer squash and zucchini are naturally full of water which can be bad news when it comes to a good casserole.Follow these easy steps to prevent a watery squash casserole.Beaten eggs, cracker crumbs, crushed cornflakes, sour cream and cooked rice are all good binders.Next, place it in a plastic bag with one end open in the refrigerator crisper drawer for up to a couple weeks.The skin will most likely start to shrivel after 1 to 2 weeks, letting you know it’s time to use it or toss it.Print Recipe 5 from 3 votes Cheesy Summer Squash and Zucchini Casserole - An Easy Cheesy Squash Casserole Cheesy Summer Squash and Zucchini Casserole is a great use of all of the summer garden bounty.You can use yellow squash or zucchini or a combination of both to make this perfect side dish.Combine drained squash, onion flakes, cheese and eggs. .