- #Squash casserole with ritz cracker topping cracker
- #Squash casserole with ritz cracker topping skin
- #Squash casserole with ritz cracker topping plus
Return to the oven for 25 to 30 minutes more, until the crackers are golden brown and the edges are bubbly.Sprinkle in an even layer all over the top of the casserole.
#Squash casserole with ritz cracker topping cracker
In a small bowl, combine the melted butter, cracker pieces and parmesan cheese.Transfer the mixture to a lightly-greased three-quart baking dish. Gently fold in the squash and onions (they can still be warm when you fold them in, just be sure they're not piping hot!). Add the sour cream, mayonnaise, cheddar cheese, thyme and black pepper and stir together. Place the eggs in a large bowl and whisk. Press gently with paper towels to soak up any extra moisture. Cook for 25 minutes, until the squash is slightly softened and has released its liquid. In a large mixing bowl, mix the squash/onion mixture, cheese (save some for the topping), melted butter, milk, egg and about 3/4 of the cracker crumbs. Drain well and set aside to cool slightly. Drizzle with olive oil and sprinkle with the salt and black pepper. Bring to a boil, reduce the heat and simmer until the squash are just barely tender. On a large sheet tray, combine the squash and onion. However, this squash casserole can be stored in the refrigerator for up to 4 days (after baking). Return the skillet to heat and add remaining 5 tablespoons of butter. When it freezes, then thaws, even more liquid will be omitted, which will make the casserole runny and soggy. Add minced onion and cook until golden brown, approximately 6 to 8 minutes. Squash Casserole with ritz cracker topping is a southern essential for potlucks, bbqs, and family meals with its buttery cracker topping and tender squash. Squash has a lot of moisture, so we don't recommend freezing it.
#Squash casserole with ritz cracker topping skin
No! The skin of the yellow squash is soft and will get even softer when cooked, so you don’t need to spend time peeling. If you want to take an extra step, add ½ to 1 cup of cooked white rice into the mix before baking-it helps make a sturdy and thick squash casserole (and turns it into a complete meal!).ĭo you peel yellow squash before cooking? The mixture of eggs, sour cream, mayonnaise, and cheese also acts as a binder to thicken. Cooking, stirring frequently until squash just starts to soften and liquids have been released, about 7 to 10 minutes. Add in squash and onion and season with salt. Heat canola oil in a large skillet over medium high heat. It’s important to salt, par-cook, and drain the squash before assembling the casserole to prevent it from being watery. Lightly grease a 9x9 baking pan or casserole dish. How do you keep squash casserole from getting watery? Bring it to your next potluck, or serve it as a summer side dish when yellow squash is in season. It’s a guaranteed crowd-pleaser, which is great because this casserole recipe certainly feeds a crowd.
#Squash casserole with ritz cracker topping plus
This classic Southern dish gets its delicious flavor from mac and cheese that’s loaded with veggies (instead of noodles), plus generous amounts of sour cream, Parmesan cheese, and cheddar cheese. This squash casserole is a creamy delight, but it’s the buttery cracker topping that makes this recipe memorable.
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