Chessy corn and squash casserole
You can prepare the casserole up to 24 hours in advance.When it comes to squash, there has to be onions. Let it set on the counter for 30 minutes before baking, then bake it according to the recipe instructions. Wrap the dish tightly with plastic wrap and refrigerate it until ready to bake. Simply prepare the casserole according to the recipe instructions, but skip the cracker topping. Can You Make Squash Casserole Ahead of Time? The topping won’t be as crispy anymore, but the casserole will still be delish. Remove the wrappings and bake it for 25 minutes at 350 degrees. Let the casserole thaw in the fridge overnight. While not ideal, this method is the best way to salvage leftovers.įirst, let the casserole cool completely.Ĭover the dish tightly in plastic wrap and aluminum foil. Remove the wrappings and top with crushed crackers.īake it for 20 minutes at 350 degrees Fahrenheit. Let the casserole thaw completely in the fridge overnight. Also, be sure to use a freezer-safe dish.Ĭover the casserole tightly with plastic wrap and aluminum foil. Prepare the casserole as instructed, but don’t top it with the crushed crackers yet. You can do so with either cooked or uncooked casserole. The casserole will get soggy after a while, though, so try to consume all of it as soon as possible.įortunately, though, this casserole freezes wonderfully. Keep leftovers in an air-tight container and refrigerate for up to 3 to 4 days. It doesn’t alter the taste, but it does make cheese less melted. Pre-shredded cheese contains cellulose to keep it from sticking. If you have the time (and energy), grate the cheese yourself.Cook the bacon first and use the grease to saute the vegetables. Bacon makes everything better, and this casserole is no exception.Thyme, basil, parsley, oregano, and chives all work well with squash. While the vegetables are already flavored with butter, salt, and pepper, it won’t hurt to season them with more herbs.Saute them all together to make a more colorful and flavorful dish. Sweet onions are the perfect match with summer squash, but so are bell peppers.Its skins are soft enough to eat post-cooking. You don’t have to peel the squash beforehand.Slice the squash as evenly as you can.Squash has high water content, so to keep your casserole from being watery, be sure to drain it well after cooking.Choose smaller squashes because they’re more flavorful and have smaller seeds.But since squashes vary in size, it’s not a reliable measurement. Two pounds is typically equivalent to 6 medium squashes. It’s better to weigh the squash instead of eyeballing it.Tips for Making the Best Squash Casserole I like to use Ritz cheese crackers for an even cheesier casserole. Crushed Butter Crackers – For a crunchy and buttery crumb topping.Sour Cream – A creamy base to coat the vegetables.Blocked cheeses melt better than pre-shredded. Get the cheeses in block form and shred them yourself. Parmesan and Sharp Cheddar Cheese – A casserole isn’t a casserole without shredded cheese! I like the blend of cheddar and parmesan for the best flavor and texture, but feel free to use other melted kinds, too, like Gruyere, Colby, and Monterey Jack.Butter – Used to saute the squash and vegetables.Unlike other onion varieties, this one is uniquely flat. If unfamiliar, a Vidalia onion is a type of sweet onion with a mild flavor and a high sugar content. Together, the two vegetables create a sweet and tender casserole filling. Vidalia Onion – Squash and summer onions are a match made in heaven.Summer squash and zucchini have very similar tastes and textures, so you can use them in place of each other. There’s no need to peel the squash because their skins are soft, and will continue to soften during cooking. Use a mandolin to make thin and even slices. Summer Squash – This recipe calls for 6 medium-sized squashes, which is about 2 pounds.While it’s ideal for holidays and special occasions, it’s so easy to make that you can serve it any day of the year. Squash might be a summer veggie, but it’s a must-have at Thanksgiving and Christmas! It’s a wonderful side dish to any meaty entree, such as roast chicken, glazed ham, and turkey. I love how this recipe takes the most humble produce, squash and onions, and transforms them into something wildly scrumptious. Paula Deen’s squash casserole has the most appetizing combination of sweet, creamy, and cheesy, with a little bit of crunchiness on top. It’s absolutely to die for! Paula Deen Squash Casserole I’m usually not a fan of meatless casseroles, but this one is an exception. But the golden crushed crackers on top make it so amazing. The bottom layer alone is already such a treat. With a combination of summer squash, onions, cheddar, parmesan, and sour cream, this casserole is incredibly sweet, savory, and creamy.