Why is my squash casserole watery?

The most common reason for a watery casserole is not draining the squash properly after sautu00e9ing. Squash has high water content; sautu00e9ing it first and then letting it sit in a colander for a few minutes ensures the excess liquid is removed before baking.

Can I make this squash casserole ahead of time?

Yes! You can prepare the squash mixture and place it in the baking dish up to 24 hours in advance. Keep it covered in the refrigerator, but wait to add the cracker topping until just before you put it in the oven to keep it from getting soggy.

Can I freeze squash casserole?

While you can freeze it, the texture of the squash and the creamy base may change slightly upon thawing. If you do freeze it, it's best to freeze it without the cracker topping and add a fresh topping before baking from frozen or thawed.

Squash casserole recipes: 3 Secrets for the Ultimate Southern Side

Name: Classic Southern Squash Casserole
Prep time: PT-493512H12M3S
Cook time: PT-493512H12M3S
Total time: PT-493512H12M3S
Cuisine: Southern American
Ingredients: 2 lbs yellow summer squash, sliced into 1/4-inch rounds; 1 large yellow onion, diced; 4 tbsp unsalted butter, divided; 1 cup sharp cheddar cheese, shredded; 1/2 cup sour cream; 1 large egg, lightly beaten; 1 tsp salt; 1/2 tsp black pepper; 1/4 tsp cayenne pepper (optional); 1 cup Ritz crackers, crushed; 2 tbsp butter, melted (for topping)

Ingredients

Scale

2 lbs yellow summer squash, sliced into 1/4-inch rounds
1 large yellow onion, diced
4 tbsp unsalted butter, divided
1 cup sharp cheddar cheese, shredded
1/2 cup sour cream
1 large egg, lightly beaten
1 tsp salt
1/2 tsp black pepper
1/4 tsp cayenne pepper (optional)
1 cup Ritz crackers, crushed
2 tbsp butter, melted (for topping)

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Preheat your oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish.
Step 2: In a large skillet, melt 4 tablespoons of butter over medium heat. Add the sliced squash and diced onions. Sauté for 8-10 minutes until the vegetables are tender.
Step 3: Drain the squash and onions thoroughly in a colander to remove excess moisture. This prevents the casserole from becoming watery.
Step 4: In a large mixing bowl, combine the shredded cheddar cheese, sour cream, beaten egg, salt, pepper, and cayenne. Fold in the drained squash and onions until well coated.
Step 5: Transfer the mixture to the prepared baking dish. In a small bowl, mix the crushed Ritz crackers with 2 tablespoons of melted butter and sprinkle evenly over the top.
Step 6: Bake for 25-30 minutes, or until the topping is golden brown and the casserole is bubbling at the edges.

Notes

Always drain the sautéed squash well to avoid a soggy casserole. You can use zucchini as a substitute for half of the yellow squash for extra color.

Prep Time: PT15M
Cook Time: PT30M
Category: Main Dishes & Savory Recipes
Cuisine: Southern American

Nutrition

Serving Size: 1 cup
Calories: 320 kcal
Sugar: 4g
Sodium: 650mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 12g
Cholesterol: 45mg