Classic Squash Casserole

by elyn_ryn

A few years ago, a friend gave me this recipe for a vintage squash casserole. She brought this casserole to work when we had a potluck day. It was a big hit, and afterward, we all insisted that she make it every time we had a potluck. Since then, I have often used this recipe because it never fails and is always delicious.

Squash

It takes about four large squash to make this casserole. You don’t have to measure the squash after you cut it because it is okay if the amount varies a little from the recipe instructions.

You can also make this casserole with zucchini or gray squash, and it will taste delicious. I like to make it with zucchini because it adds some green color.

Cooking the Squash

Cover the squash with water and bring it to a boil. Then cook it for about 10 minutes or until tender.

Drain the squash and then press it to wring out some of the water. Don’t worry about squeezing out all of the water from the squash because it isn’t necessary.

Making the Sauce

The sauce is fairly easy to make. You make a roux with butter and flour and then cook it until it lightly browns. Add the milk and stir until it thickens, which just takes a few minutes.

You can add the cheese to the sauce to melt it. Sometimes I forget to add it to the sauce and add it later with the other ingredients. This casserole is very forgiving and will mix up just fine whenever you add the cheese.

You can mix up this casserole in the greased baking dish or a mixing bowl. If you want the sides of the baking dish to look clean after the squash casserole is baked, use a mixing bowl to mix the ingredients, and then pour the mixture into the baking dish.

Baking

This casserole is easy to bake. I used a 9-inch casserole dish for these photos. However, I do use other size baking dishes from time to time. Just keep in mind that this casserole will not take as long to bake if you use a larger, more shallow baking dish. Either way, the middle should be set and the top lightly browned. If the top is already brown and there is cooking time left, place a sheet of aluminum foil on top of the casserole dish for the last 10 minutes of baking.

After adding cracker crumbs to the top of the casserole, cut up one tablespoon of butter, and dot the top of the crumbs. If you prefer to melt the butter, you can drizzle it on top of the cracker crumbs. Either method works well!

Variations

Gluten-Free

You can make this casserole gluten-free without sacrificing the taste by following these steps:

  1. Use flour specially formulated to substitute for wheat flour, as shown below. It is easy to work with, will not change the taste of the casserole, and is one of the best gluten-free flours that I have used.
  2. Also, use gluten-free crushed Chex Rice cereal in place of the crackers by mixing in 1/2 cup of crushed Rice Chex crumbs into the casserole. Then sprinkle 1/4 cup of cereal crumbs on top of the squash casserole.
If you want to make a gluten-free version of this squash casserole, I recommend using Measure for Measure Gluten-
Free Flour.
It measures just like wheat flour and does not alter the taste of the squash casserole.

Cheese Crackers

You can also use flavored crackers in place of Ritz Crackers. I have used Gold Fish crackers or other cheese crackers to give the casserole more cheese taste. To substitute cheese crackers for Ritz crackers, add 2/3 cup of crushed cheese crackers to this casserole and sprinkle 1/3 cup of crumbs on the top of it. Enjoy!

Print Recipe
Classic Squash Casserole
A vintage recipe for squash casserole
Votes: 1
Rating: 5
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Prep Time 20 minutes
Cook Time 40 minutes
Servings
Ingredients
Prep Time 20 minutes
Cook Time 40 minutes
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat oven to 375 degrees F.
  2. 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.
  3. Place squash in a casserole dish sprayed with cooking spray. Melt 4 tablespoons of butter and stir into the squash. Set aside.
  4. 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.
  5. Add the milk and whisk until the mixture thickens. Then remove from the heat and stir in the cheese. Pour it over the squash in the casserole dish.
  6. Add the onions. Then crush 14 Ritz crackers and add to the squash. Stir to mix. Add the eggs and stir again to mix well.
  7. 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.
  8. Bake for 30-40 minutes until golden brown and set. During the last 10-15 minutes of baking time, 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.
Recipe Notes

Variations

Gluten-Free

To make a gluten-free casserole, use 3 tablespoons of gluten-free flour, such as Measure for Measure, in place of the all-purpose flour. Substitute 3/4 cup of crushed gluten-free Rice Chex cereal for the Ritz Crackers, placing 1/2 cup in the casserole and sprinkling 1/4 cup over the top of the squash casserole.

Cheddar Cheese Crackers

Use Gold Fish or other cheese crackers in place of the Ritz crackers for a cheddar cheese taste. Use 2/3 cup of crushed cheese crackers in the casserole and sprinkle 1/3 cup on top of the squash casserole.

Add-in Ideas

Pimentos

Add a small jar of chopped pimentos when you add the onions.

Green Chiles

Add a small can of chopped or diced green chiles when you add the onions.

 Cheese

Try other cheese flavors such as pepper jack or Mexican blend to change the flavor of this casserole.

 

 

 

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