cracker barrel squash casserole recipe
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Cucurbita
Cucurbita (Latin for gourd)[3][4] is a genus of herbaceous vegetables in the gourd family, Cucurbitaceae (also known as cucurbits or cucurbi) native to the Andes and Mesoamerica. Five species are grown worldwide for their edible vegetable, variously known as squash, pumpkin, or gourd, depending on species, variety, and local parlance,[a] and for their seeds. Other kinds of gourd, also called bottle-gourds, are native to Africa and belong to the genus Lagenaria, which is in the same family and subfamily as Cucurbita, but in a different tribe. These other gourds are used as utensils or vessels, and their young fruits are eaten much like those of the Cucurbita species.
herbaceous
Most Cucurbita species are herbaceous vines that grow several meters in length and have tendrils, but non-vining “bush” cultivars of C. pepo and C. maxima have also been developed. The yellow or orange flowers on a Cucurbita plant are of two types: female and male. The female flowers produce the fruit and the male flowers produce pollen. Many North and Central American species are visited by specialist bee pollinators, but other insects with more general feeding habits, such as honey bees, also visit.
rom 13 to 30
There is debate about the taxonomy of the genus, as the number of accepted species varies from 13 to 30. The five domesticated species are Cucurbita argyrosperma, C. ficifolia, C. maxima, C. moschata, and C. pepo. All of these can be treated as winter squash because the full-grown fruits can be stored for months; however, C. pepo includes some cultivars that are better used only as summer squash.
The fruits of the genus Cucurbita are good sources of nutrients, such as vitamin A and vitamin C, among other nutrients according to species. The fruits have many culinary uses including pumpkin pie, biscuits, bread, desserts, puddings, beverages, and soups.
Squash Casserole with Ritz Crackers
Southern squash casserole is not to be missed. It’s made with yellow summer squash and cheddar cheese. This cheesy squash casserole with buttery Ritz cracker topping is hard to resist.
You have got to try this delicious squash casserole filled with a creamy sauce and topped off with crunchy buttery cracker topping.
What Makes this Recipe for Squash Casserole Amazing
This is no regular vegetable casserole. It has something that sets itself apart from other casseroles.
What to do With a Lot of Squash
With summer coming up and gardens in full bloom, you will likely see a lot of squash and zucchini and have to find new and fun things to do with it.
Cheesy Squash Casserole Ingredients
Here’s a list of what you need:
- Yellow squash
- Sweet onion
- Condensed cream of celery soup
- Egg
- Shredded cheddar cheese
- Mayonnaise
- Salt
- Ground black pepper
- Ritz crackers
- Butter
How Much Do You Get From One Yellow Squash?
Since this recipe does use a lot of squash it is good to know about how much squash you will need. For the average yellow squash when diced you will get about 1½ to 1¾ cups of diced squash.
If you need to grate the squash you will only get about 1½ cups of squash or just under. When you grate the squash you will have a bit more waste than when you cut up the squash.
Is Yellow Squash Similar to Zucchini?
Yes, it is!! The only true difference between a yellow squash and a zucchini is the color. They are both actually considered part of the squash family.
So, feel free to use either yellow squash, zucchini, or use both at the same time! It will not affect the recipe at all. Rather, using both will make the zucchini squash casserole even more colorful.
How to Make Squash Casserole
- Cut the squash into bite-sized pieces.
- Boil squash and onion until tender. Drain and place it in a bowl.
- Mix the soup, egg, cheddar cheese, mayonnaise, salt, and pepper together.
- Add the soup mixture to the drained squash and onions. Stir to combine.
- Place the squash mixture into a casserole dish.
- Bake at 350 degrees for 20 minutes or until bubbly.
- Combine crushed Ritz crackers with butter.
- Remove the casserole from the oven and sprinkle the cracker mixture over the top.
- Return the casserole to the oven and bake it for 15 minutes until browned.
Yellow Squash Casserole
Yellow Squash Casserole is creamy and cheesy with a buttery and crispy Ritz cracker topping. It makes a delicious side dish and is perfect for using fresh summer squash.
Yellow Squash Casserole Recipe Tip
This casserole is really easy to make. You do want to precook the squash some because you don’t want it to be crunchy at all in the finished casserole. You can either slice it and saute it, steam it, or even microwave it until just tender.
Make Ahead and Storage Suggestions
This recipe can be prepared through Step 5 a day in advance and refrigerated. Leftovers can be stored in an airtight container in the refrigerator for 4 days.
Ingredients
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- 4 medium yellow squash, ends trimmed and cut into 1/4-inch slices
- 1 medium onion, sliced
- salt and pepper
- 1 egg, lightly beaten
- 1/4 cup mayonnaise
- 1/3 cup sour cream
- 1/4 cup milk
- 1 cup heaping shredded cheddar cheese
- 24 Ritz crackers
- 2 tablespoons butter, melted
Instructions
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Preheat oven to 350 degrees and lightly grease a casserole dish.
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Steam squash and onion until just tender, about 5 to 7 minutes.
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Season squash and onion with salt and pepper.
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In a large bowl, whisk together egg, mayonnaise, sour cream, and milk.
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Stir in cheese, squash and onion. Transfer mixture to casserole dish.
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Crush crackers and scatter on top of squash. Drizzle with melted butter.
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Bake for 30 minutes.
Another recipe :
Ingredients
- 1 tablespoon vegetable oil
- 6 medium thinly sliced yellow squash
- 1 large thinly sliced Vidalia onion
- 1 tablespoon butter
- 1/2 cup grated Parmesan cheese
- 1 cup shredded sharp cheddar cheese
- 1/2 cup sour cream
- 1 sleeve crushed medium to fine buttery crackers
Directions
Preheat the oven to 350 °F. Grease a 2-quart casserole dish.
Heat the oil in a large skillet over medium heat. Sauté the squash, onion, and butter until soft. Transfer to a bowl and stir in the Parmesan, cheddar and sour cream. Add salt and pepper, to taste.
Place in the prepared casserole dish and sprinkle the cracker crumbs evenly over the top. Bake for 20 minutes or until the top is golden and bubbly.
Old-School Squash Casserole Recipe
Ingredients
Directions
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Preheat oven to 350°F. Melt 3 tablespoons of the butter in a large skillet over medium-high. Add squash, onion, and 1 teaspoon of the salt; cook, stirring often, until center of squash is just tender and liquid has evaporated, about 10 minutes. Transfer mixture to a colander set over a bowl. Drain 5 minutes; discard any liquid.
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Stir together eggs, sour cream, Cheddar and Swiss cheeses, mayonnaise, thyme, pepper, and remaining 1 teaspoon salt in a large bowl. Gently fold in squash mixture. Spoon into a lightly greased 11- x 7-inch (2-quart) baking dish.
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Microwave remaining 3 tablespoons butter in a medium-size microwavable bowl on HIGH until melted, about 25 seconds. Toss together crackers, Parmesan cheese, and melted butter until combined; sprinkle over casserole. Bake in preheated oven until golden brown, about 20 minutes.
Tender squash, gooey cheese and crunchy crackers make this a memorable side dish or a hearty main course. This is a great dish that can be made with low-fat ingredients and is still just as good!
4 cups sliced yellow squash
½ cup chopped onion
35 buttery round crackers, crushed
1 cup shredded Cheddar cheese
2 eggs, beaten
¾ cup milk
¼ cup butter, melted
1 teaspoon salt
ground black pepper to taste
2 tablespoons butter
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl.
- In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 9×13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.
- Bake in preheated oven for 25 minutes, or until lightly browned.
Nutrition Facts : Calories 195.7 calories, Carbohydrate 10.3 g, Cholesterol 68.8 mg, Fat 14.8 g, Fiber 1.3 g, Protein 6.1 g, SaturatedFat 7.7 g, Sodium 463.5 mg, Sugar 1.7 g
Notes
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