cracker barrel squash casserole recipe

cracker barrel squash casserole recipe

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.

cracker barrel squash casserole recipe
cracker barrel squash casserole recipe

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

  1. Cut the squash into bite-sized pieces.
  2. Boil squash and onion until tender. Drain and place it in a bowl.
  3. Mix the soup, egg, cheddar cheese, mayonnaise, salt, and pepper together.
  4. Add the soup mixture to the drained squash and onions. Stir to combine.
  5. Place the squash mixture into a casserole dish.
  6. Bake at 350 degrees for 20 minutes or until bubbly.
  7. Combine crushed Ritz crackers with butter.
  8. Remove the casserole from the oven and sprinkle the cracker mixture over the top.
  9. Return the casserole to the oven and bake it for 15 minutes until browned.

Yellow Squash Casserole

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