Classic squash casserole is a beloved vintage recipe that has become a staple at potlucks and family gatherings. Its delicious combination of squash, creamy sauce, and crunchy topping makes it a crowd favorite that is comforting and easy to prepare.
Classic Squash Casserole: Discovering a Timeless Side Dish
A few years ago, a friend introduced me to a vintage squash casserole recipe that became a favorite at our potluck gatherings. Since then, I’ve prepared this recipe often—it’s reliable and consistently delicious.
Squash Selection
To make this casserole, you’ll need about four large yellow squash. There’s no need for precise measurements, as a slight variation in quantity is perfectly fine. You can also substitute zucchini (courgettes) or gray squash for yellow.
Classic Squash Casserole: Cooking the Squash
Begin by covering the squash with water and bringing it to a boil. Once boiling, cook the squash for about 10 minutes or until it’s tender. Afterward, drain it and gently press to wring out excess water. It’s not necessary to remove all the moisture.
Classic Squash Casserole: Making the Sauce
Creating the sauce is relatively straightforward. Start by making a roux with butter and flour, cooking it until lightly browned. Gradually add milk, stirring until the mixture thickens, which takes just a few minutes. Cheese can be added during this process, but if you forget, mixing it in later is okay; this casserole is very forgiving.
Classic Squash Casserole: Assembly and Baking
Combine the casserole ingredients in a greased, deep 9-inch (or equivalent) baking dish. To keep the edges of the dish clean, it’s helpful to mix the ingredients in a separate bowl before transferring them. Once combined, pour the mixture into the baking dish carefully. If you use a larger, shallower dish, be mindful that it may require less baking time.
The casserole is ready when the center is set, and the top is lightly browned. If the top begins to brown too quickly, cover it with aluminum foil for the last 10 minutes of baking. If the center appears runny, give it more time in the oven to cook through.
Topping Options
After adding cracker crumbs to the top, you can either dot it with small pieces of butter or drizzle melted butter over the crumbs. Both methods yield a delicious result.
Variations
Gluten-Free
If you want to enjoy this casserole gluten-free, substitute the all-purpose flour with a gluten-free flour such as Measure For Measure. Additionally, use gluten-free crushed Rice Chex cereal instead of crackers—this keeps the flavors intact while accommodating dietary restrictions.
Alternative Flavorings
Flavored Crackers
To add a different twist, consider using flavored crackers, like Goldfish or other cheese crackers, instead of the traditional Ritz Crackers. This substitution enhances the cheesy flavor of the casserole.
Sour Cream
Stir in 1/2 cup of sour cream for added flavor and moistness.
Peppers
Drain a small jar of chopped pimentos or diced green chiles and add them with the onions.
Cheese
Try other cheese flavors, such as pepper jack or Mexican blend, to change the flavor of this casserole.
Enjoy!
Other Recipes You Might Enjoy
Click on each name or photo to link to the recipe.
Classic Squash Casserole
Equipment
- 1 deep, 9-inch or equivalent baking dish
Ingredients
- 4 medium to large yellow squash, sliced into circles
- 8 tablespoons butter, divided
- 3 tablespoons all-purpose flour (see notes below for gluten-free ingredients)
- 1 teaspoon salt
- ⅛ teaspoon cayenne pepper, ground
- ¼ teaspoon black pepper
- 1 ½ cups milk (whole or 2 percent)
- 2 cups cheddar cheese, shredded
- ½ cup onion, chopped
- 24 Ritz crackers, divided (see notes below for gluten-free ingredients)
- 2 large eggs, beaten
- cooking spray
Instructions
- Preheat oven to 375°F.
- Place squash in a pan and cover with water. Boil for about 10 minutes or until tender. Drain and press with a fork to expel some of the water.
- Place squash in a casserole dish sprayed with cooking spray. Cut 4 tablespoons of butter into small pieces and stir into the squash. Stir again once they melt. Set aside.
- In a skillet, melt 3 tablespoons of butter and add the flour, salt, black pepper, and cayenne pepper to make a roux. Heat on medium and stir to toast the flour.
- Add the milk and whisk until the mixture thickens. Then, remove from the heat and stir in the cheese until it melts. Pour the sauce over the squash and stir to mix.
- Add the onions. Then, crush 14 Ritz crackers and add them to the squash. Stir to mix. Add the eggs and stir again to mix well.
- Crush the rest of the Ritz crackers and sprinkle them over the top of the casserole. Cut small pieces of the last tablespoon of butter and dot the top of the squash casserole.
- Bake for 30-40 minutes until golden brown and set. During the last 10-15 minutes of baking, check to see if the casserole is getting too brown. If it is, place a sheet of aluminum on the top of the dish and finish baking.