The Perfect Squash Casserole Recipe
fromthisgalcooks.comwww.thisgalcooks.com/squash-casserole-recipe
Squash casserole always brings back fun memories of family reunions and potluck dinners. In my family, the squash casserole always disappeared quickly, so if I was going to get any, I had to move with haste!
Ingredients
Instructions
Slice the squash and put it in a large bowl. Then, sprinkle the squash with plenty of salt. You’ll want to stir it up to make sure the salt coats all of the squash. After 30 minutes, rinse the squash with cold water and pat dry. This step will remove a considerable amount of moisture and prevent a soggy casserole.
Preheat the oven to 350 ºF. While it’s preheating, melt butter in a large skillet over medium-high heat on your stovetop. Add in your shallots and lemon thyme. Saute? for 1-3 minutes or until the onions are translucent.
Add in the squash and black pepper. Cook for 8-10 minutes until the liquid is released. Remove from heat and drain off any excess liquid.
In a medium-sized mixing bowl, mix together the eggs, sugar, sour cream, and mayonnaise. Combine the cooked squash and shallot mixture with the eggs, sugar, sour cream, and mayonnaise mixture. Add in the cheddar and parmesan cheeses. Then stir the mixture well.
Transfer the filling into the casserole dish. It should be no more than 80% full. If you have more filling than that, set it aside. Having a little extra is always better than cleaning your oven because a casserole overflowed. Believe me… I know!
Bake covered for 15 minutes. While the casserole is baking, crush two sleeves of Ritz crackers and pour into a medium-sized mixing bowl. Melt the butter for the topping and then combine it with the cracker crumbs. When your timer goes off, remove the casserole from the oven and cover it with the cracker crumb mixture. You'll need potholders for each side since it's a bit heavy. Bake uncovered for an additional 15 minutes or until the casserole is golden brown on top. Fork an edge to confirm that squash is tender.
When you pull your squash casserole out of the oven it will continue cooking for a few minutes. You’re best to wait at least 15 minutes before serving. That will allow enough time for the casserole to finish setting. You’ll end up with nice-looking wedges that don’t spill over into other side dishes.
