Summer Squash Casserole Recipe

Summer squash: Fresh and tender, this is the star of the dish, providing a mild and slightly sweet flavor.

Cheddar cheese: Adds a rich, sharp taste and creamy texture to the casserole.

Sour cream: Provides a tangy creaminess that complements the squash and cheese.

Crushed crackers: Creates a crunchy topping that contrasts with the creamy filling.

Onion: Adds a subtle sweetness and depth of flavor to the dish.

Butter: Enhances the richness of the casserole and helps brown the topping.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a hint of spice and balances the flavors.

When boiling the summer squash, make sure to cut the slices evenly to ensure they cook at the same rate. This will help achieve a uniform texture in the casserole. Additionally, after draining the squash, pat it dry with a paper towel to remove excess moisture. This step prevents the casserole from becoming too watery and helps the crushed crackers topping stay crispy.

• summer squash - Substitute with zucchini: Zucchini has a similar texture and mild flavor, making it an excellent replacement in casseroles.

• cheddar cheese - Substitute with mozzarella cheese: Mozzarella melts well and provides a creamy texture, though it has a milder flavor compared to cheddar.

• sour cream - Substitute with Greek yogurt: Greek yogurt offers a similar tangy flavor and creamy consistency, plus it adds a bit more protein.

• crushed crackers - Substitute with panko breadcrumbs: Panko breadcrumbs provide a similar crunchy topping and can be seasoned to taste.

• onion - Substitute with shallots: Shallots have a milder and slightly sweeter flavor, which can complement the other ingredients well.

• butter - Substitute with olive oil: Olive oil can be used to sauté the onions and adds a different but pleasant flavor profile.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though use sparingly to avoid overpowering the dish.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and can enhance the overall flavor of the casserole.

• Allow the summer squash casserole to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the cooled casserole to an airtight container. If you prefer, you can also cover the baking dish tightly with aluminum foil or plastic wrap.
• Store the casserole in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or the entire dish in the oven at 350°F (175°C) until warmed through.
• For freezing, wrap the cooled casserole tightly in plastic wrap and then in a layer of aluminum foil. Alternatively, transfer it to a freezer-safe container.
• Label the container with the date and contents to keep track of its freshness.
• Freeze the casserole for up to 2-3 months. When ready to eat, thaw it in the refrigerator overnight.
• Reheat the thawed casserole in the oven at 350°F (175°C) for 25-30 minutes, or until heated through and bubbly. If the top starts to brown too quickly, cover it loosely with aluminum foil.
• For best results, avoid freezing the casserole with the crushed crackers topping. Instead, add the topping fresh before reheating to maintain its crisp texture.

• Preheat your oven to 350°F (175°C). Place the leftover summer squash casserole in an oven-safe dish. Cover it with aluminum foil to prevent it from drying out. Bake for about 20-25 minutes, or until heated through.

• For a quicker method, use the microwave. Transfer a portion of the casserole to a microwave-safe dish. Cover it with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium power for 2-3 minutes, stirring halfway through to ensure even heating.

• If you prefer a crispy top, use the broiler. First, reheat the casserole in the microwave for about 2 minutes. Then, transfer it to an oven-safe dish and place it under the broiler for 2-3 minutes, or until the top is golden and bubbly.

• For those with an air fryer, preheat it to 350°F (175°C). Place the casserole in an air fryer-safe dish. Heat for about 5-7 minutes, checking halfway through to ensure it doesn't overcook. This method will give you a nice, crispy topping.

• If you have a stovetop, you can reheat the casserole in a skillet. Add a small amount of butter or olive oil to the skillet and heat over medium-low. Add the casserole and cover with a lid. Stir occasionally until heated through, about 5-7 minutes.

• Oven: Used to bake the casserole at a consistent temperature of 350°F (175°C).

• Large pot: Used to boil the sliced summer squash until tender.

• Colander: Used to drain the boiled squash well.

• Large mixing bowl: Used to combine the squash, onion, sour cream, and cheese.

• Chopping board: Used to chop the medium onion.

• Chef's knife: Used to chop the onion.

• Measuring cups: Used to measure the shredded cheddar cheese, sour cream, and crushed crackers.

• Baking dish: Used to pour the squash mixture into and bake the casserole.

• Wooden spoon: Used to mix the ingredients together in the mixing bowl.

• Cheese grater: Used to shred the cheddar cheese if not pre-shredded.

• Butter knife: Used to dot the top of the casserole with butter.

• Oven mitts: Used to safely handle the hot baking dish when removing it from the oven.

Pre-cook the squash: Boil the summer squash in advance and store it in the fridge until ready to use.

Use pre-shredded cheese: Save time by using pre-shredded cheddar cheese instead of shredding it yourself.

Chop onions ahead: Chop the onion and store it in an airtight container in the fridge.

Crush crackers in bulk: Crush a large batch of crackers and store them in a sealed bag for future recipes.

One-pot cooking: Use the same pot to boil the squash and mix the ingredients to reduce cleanup time.