This Cheesy Zucchini Squash Casserole has all the classic ingredients of the old fashioned favorite. It’s the perfect summer time crave you’ll look forward to every year. Ingredients Summer Squash. I used one zucchini and two yellow squash. You can use all zucchini, all yellow squash, or any combination. Cream of Mushroom Soup. I’ve tried this with Cream of Chicken as well. Either will work, but I prefer mushroom. In fact, I think I’m going to try adding mushrooms the next time I make it. Monterey Jack Cheese. Monterey Jack melts so well that it’s perfect for this recipe. You can use Mozzarella, White Cheddar or any other cheese that’s your favorite. Can You Grow Zucchini in Containers?That’s the big question when it comes to growing plants for me. The land here is made up of a bunch of rock. If we grow anything, it’s usually in some sort of container. Zucchini can easily be grown in a container. I prefer the bush type zucchini rather than the vining kind, just because it takes up less space and there seems to be less maintenance. It takes about two months to go from seed to harvest. Find out How to Grow Zucchini in Containers at the Gardeners Path. What to Serve with ZucchiniThis Cheesy Zucchini Squash Casserole already has a lot going for it. There are times when I like to eat it alone with a side salad. It works great for barbecue cookouts. It’s perfect with grilled chicken. You may want to try this delicious Chipotle Chicken Avocado Stuffed Peppers. Have you ever tried a Venison Chorizo Burger? Now’s the time! Give these Bacon Wrapped Chicken Strips a try too. Because…. well, bacon! If you have more zucchini, be sure to try this Zucchini Pasta Sauce. Can You Freeze This Casserole?I don’t recommend that you freeze because the texture changes completely. You will no longer have nice bites of squash. Instead, it may turn out to be a lackluster mash. You can refrigerate it in an airtight container for 3-4 days. The breadcrumb topping won’t be as crispy. Can You Make This Casserole Ahead of Time?If you need to make the casserole ahead of time, make it up in the mixing bowl and store the covered mixing bowl in the refrigerator up to 1 day. When you’re ready, proceed with putting it into a baking dish then top it with the breadcrumbs and butter. Bake as written. RecipeFollow 24Bite: Reader InteractionsHow do you make Paula Deen's squash casserole?In separate medium size skillet, sauté the sliced onion in butter for 5 minutes. Remove from pan and, using a large bowl, add squash, onions, sour cream, Paula Deen's House Seasoning and sharp cheddar cheese. Pour mixture into a buttered casserole dish and top with cracker crumbs. Bake for 25 to 30 minutes.
Why is my squash casserole watery?How do you keep squash casserole from getting watery? It's important to salt, par-cook, and drain the squash before assembling the casserole to prevent it from being watery. The mixture of eggs, sour cream, mayonnaise, and cheese also acts as a binder to thicken.
Do you put eggs in squash casserole?Old-School Squash Casserole Ingredients
You'll need unsalted butter, yellow squash (about three pounds), a yellow onion, eggs, sour cream, three kinds of cheese (Parmesan, Cheddar, and Swiss), mayonnaise, fresh thyme, and round buttery crackers (like Ritz). You'll also need kosher salt and pepper for seasoning.
How do you make squash casserole with Ritz crackers?Instructions. Preheat the oven to 350 degrees F.. Add the oil in a large skillet set to medium heat. Add the squash and butter. ... . Pour the squash into a large bowl. ... . Pour into a 9x13 greased baking pan. ... . Add the crushed crackers into a gallon Ziploc bag add the melted butter. ... . Bake for 20 minutes or until golden and bubbly.. |
Squash and zucchini casserole with cream of chicken soup
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