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