There’s just something magical about a dish that feels both comforting and wholesome. Mama’s Summer Squash Casserole brings together fresh yellow squash, gooey cheese, and buttery crackers in a way that’s pure happiness on a plate. This casserole has been a staple at family gatherings for years, and it’s a deliciously simple way to feed a hungry crowd. Whether you’re looking for a potluck hero or just a fun twist for dinner, this recipe is bound to be a go-to!
Table of content
- About The Recipe
- Why You’ll Love This Recipe
- Key Ingredients and Substitutions
- How to Make the Recipe(Step-by-Step)
- Expert Tips for Success
- Variations and Customizations
- Nutritional Information
- Storage and Reheating Instructions
- Recipe Card
- Frequently Asked Questions (FAQs)
- Comments & Reviews
- Social Sharing Options
About The Mama’s Summer Squash Casserole Recipe
Mama’s Summer Squash Casserole is like a warm hug from your kitchen. Growing up, this was the dish that always made its way to our family table, especially during summer when the markets were overflowing with fresh yellow squash. It’s got that ultimate comfort food vibe: creamy, cheesy, buttery goodness in every bite. If you’re into recipes that bring people together or remind you of homemade meals from grandma’s kitchen, you’re gonna love this one. What makes it even better is how easy it is to customize! Need a vegetarian-friendly option? Check! Want to play around with spice levels or toss in a few extra veggies? You totally can. Whether you’re just learning your way around the kitchen or are a seasoned cook, this casserole delivers max flavor with minimal fuss. Skip the drive-thru tonight, put on your coziest playlist, and dive into this simple yet soul-satisfying recipe. You’ve got this, and BellRecipes is here to cheer you on!Why You’ll Love This Recipe
- Made with fresh, seasonal yellow squash for the best flavor
- Combines creamy cheese and crispy crackers for the perfect texture contrast
- Family-friendly and picky eater approved
- Simple, step-by-step recipe that anyone can follow
- Perfect for potlucks, barbecues, or cozy dinner nights
- Easily customizable with dietary swaps or add-ins
- A comfort food classic loaded with nostalgia
Key Ingredients and Substitutions
- Fresh Yellow Squash: Use zucchini if you don’t have yellow squash, or even a mix of both for some variety.
- Shredded Cheddar Cheese: Any melty cheese will work, like Monterey Jack or Colby.
- Ritz Crackers: Substitute with crushed pretzels, breadcrumbs, or even crushed tortilla chips for a fun twist.
- Butter: Swap with olive oil or margarine if you’re watching dairy.
- Onion: For a milder taste, go for shallots. If you’re avoiding onion altogether, scallions work too!
How to Make the Recipe (Step-by-Step)
- Preheat your oven to 350°F. It’s go-time! Set your oven temperature first to make sure it’s hot at just the right moment.
- Wash and slice your squash. Slice them into thin, even rounds to encourage quick and consistent cooking.
- Cook the squash and onion in a skillet. You’ll want to lightly sauté them until they’re softened, which takes about 5-7 minutes.
- Mix the creamy filling in a big bowl. Combine the cooked squash and onions with shredded cheese, crushed crackers, butter, and any seasonings you enjoy.
- Pour everything into a greased casserole dish. Spread it evenly so it all bakes properly.
- Top the casserole with more crackers or cheese. This is where it gets golden and crispy—aka the best part!
- Pop it in the oven for about 25-30 minutes. Once the top is bubbly and golden brown, it’s ready to serve.
Expert Tips for Success
Use fresh squash when it’s in season for max flavor.
Try salting and draining the squash first if you want to remove extra moisture and avoid a watery casserole.
Don’t skimp on the topping! The crunchy topping gives this dish its signature texture.
Let the casserole sit for 5-10 minutes after baking to set up before serving.
Mix in some garlic powder or paprika to jazz up the flavor—you can’t go wrong!
Variations and Customizations
This casserole is like a blank canvas for your kitchen creativity! Want a healthier version? Swap crackers for whole-wheat breadcrumbs and use reduced-fat cheese. If you’re adding extra veggies, like bell peppers or mushrooms, sauté them first to avoid excess moisture. For meat lovers, try mixing in cooked crumbled bacon or diced ham. And for a spicy kick, toss in some chopped jalapeños or a pinch of red pepper flakes. Whether you’re vegetarian or meat-loving, this recipe easily adapts to your taste buds.
Nutritional Information
Each serving of Mama’s Summer Squash Casserole is approximately 200-220 calories, with about 10 grams of fat, 20 grams of carbohydrates, and 5 grams of protein. It’s a comfort food dish, so it’s not exactly keto, but it provides a good balance of cheesy satisfaction and veggie goodness. If you’re looking to lighten up the recipe, use less cheese and swap regular crackers for a healthier option. Gluten-free eaters can replace the crackers with a gluten-free alternative, too!
Storage and Reheating Instructions
Got leftovers? Lucky you! Store your casserole in an airtight container in the fridge for up to 4 days. For reheating, the oven is your best bet to bring back that crispy topping—bake at 350°F for 10-15 minutes. In a hurry? A microwave works fine, but the topping might not be as crunchy. Pro tip: If freezing, make sure you do so before baking. That way, you can pop it straight from the freezer into the oven when you’re ready to enjoy it again!
Recipe Card of Mama's Summer Squash Casserole
Ingredients list
- 8 yellow summer squash, thinly sliced
- 1 small yellow onion, thinly sliced
- 1 egg, lightly beaten
- 1 cup low-fat sour cream
- 1 sleeve buttery round crackers, crushed divided
- 2 cups shredded sharp Cheddar cheese divided
Step-by-Step Instructions
- Fire up your oven to a cozy 350°F (175°C), and give your 1-quart casserole dish a good greasing.
- Introduce a steamer to your saucepan world, adding water just shy of touching the steamer. Boil away! Let the squash and onion relax in there, covered, until perfectly tender and mash-ready, about 10-15 minutes.
- In the casserole dish, blend egg and sour cream. Join the party by adding squash, onions, 2/3 of the cracker crumbs, and 2/3 of the Cheddar. A quick stir with a fork, and now, finish with the remaining cheese and crackers to create a delightful top layer.
- Bake away in that preheated oven until the cheese has melted into gooey goodness and the crackers are a lovely golden hue, approximately 30 minutes of culinary bliss.
Recipe Video
Notes
Nutrition
All Your Questions About This Recipe
Can I make this casserole ahead of time?
Absolutely! You can prep it and store it in the fridge for up to 24 hours before baking. Just wait to add the topping until right before cooking for the best crunch!
Is this recipe gluten-free?
It’s not gluten-free as is, but you can easily swap the crackers with a gluten-free brand and keep everything else the same.
Can I use frozen squash?
Yep! Just make sure to thaw and drain the squash well before using so the casserole doesn’t turn out soggy.
Can I double the recipe?
Definitely! Just use a larger casserole dish and add 10-15 extra minutes of baking time to ensure it cooks evenly.
Can I skip the cheese?
You can skip it or use a dairy-free alternative, but keep in mind that the cheese contributes to both taste and texture. You might need to adjust other ingredients for balance.