If you prefer bread crumbs instead of crackers, use an equal amount of Panko bread crumbs in place of crushed cracker crumbs. You can also substitute Greek yogurt for sour cream.Ĭrushed cracker crumbs – The recipe calls for using buttery round crackers (like Ritz), but Saltine-style crackers or other crackers will work, too. Sour cream – Regular, reduced-fat, or even fat-free sour cream will work fine. If you’re looking to lighten up the recipe, feel free to use light mayonnaise here. Mayonnaise – Use your favorite store-bought or homemade mayonnaise. Onion – I like to use a Vidalia or other sweet onion, but any onion of your choice will do. You can even change it up by using a combination of squash and zucchini. Yellow Squash – Just regular yellow crookneck squash is what the recipe calls for, but you can use any kind of summer squash or zucchini you have on hand or in your garden. Let’s talk about a few of the ingredients: Seriously delicious.Īnd this casserole is also a tasty way of using up some of those yellow squash in the summer when the bounty gets to be a bit overwhelming (if you have a garden, you know what I’m talking about!) And even if you don’t have a garden, yellow squash is usually inexpensive to purchase from the supermarket or farmer’s market this time of the year, making this also an economical summertime dish. And although there are just about as many ways to make this casserole as there are home cooks, it typically contains squash and onions combined in a creamy sauce and topped with a buttery cracker topping. Squash Casserole is a bit of an iconic old-school dish here in the south, where it’s long been a staple at church suppers, potlucks, and holiday dinners. ![]() And although Squash Casserole is often served as a side dish, I’ve found that it makes for a delicious vegetarian main dish, too! It’s perfect as a side dish in the summer when yellow squash is abundant, but it’s a great dish to make any time of the year, especially for holidays, potlucks, or Sunday dinner. Yes! The squash can last up to 10 months in the freezer! Whether you choose to thaw it or cook from frozen, just note that the texture of frozen summer squash might not be exactly the same as fresh squash.This Southern Squash Casserole has a creamy, cheesy squash filling topped with a crunchy, buttery cracker crumb topping. Once the squash has frozen solid, you can slide if off the parchment paper and transfer it to zip-top freezer bags to store for the long haul.Line a dry baking sheet with parchment paper and place the squash cubes or slices on it in a single layer. The squash will still have some moisture on it even after you drain it, so to avoid it all freezing in one big clump, you'll need to flash freeze it.Drain the squash and remove to a paper towel–lined baking sheet to drain.Remove the squash from the water with a slotted spoon and immediately place in a bowl of ice water for another minute to stop the cooking.Place the raw cubes or slices of summer squash in boiling water for 1 minute. ![]() No matter how you choose to cook it, you'll enjoy summer squash for months to come! Then, use your produce to make stuffed zucchini, grilled veggie burritos, or Ree Drummond's vegetable lasagna layered with both yellow squash and zucchini. But don't worry, it's easy to do! Whether you’ve ended up with extra yellow squash, zucchini, or other types of squash, this method for freezing summer squash is sure to come in handy. You can't just toss a whole zucchini in the freezer and hope for the best-to freeze summer squash properly, you’ll need to chop and blanch it first. This way, you can enjoy the flavor of summer all year long! Just like freezing corn or freezing strawberries, summer squash can also be stashed in the freezer for another day-here's how! And while we love putting those veggies to use in recipes like zucchini bread or yellow squash casserole, sometimes the best thing to do is just store the squash for later use. In fact, many gardeners end up with too much squash by the time summer comes to an end. We're talking corn, tomatoes, and especially summer squash. Come summertime, farm stands and vegetable gardens are overflowing with seasonal produce.
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