Trisha Yearwood Squash Casserole is a famous Southern classic dish that’s made with fresh squash with a crunchy cracker cheese topping. And, squash casserole by a popular singer Trisha Yearwood got viral for some compelling reasons.
She makes the dish easier than ever and the little tips and tricks make a delicious recipe that’s not even time-consuming. Now, you might know these things already and what you’re confused about is, how to make Trish Yearwood squash casserole.
So, let’s not have chitchats any longer and get to the recipe without a say.
Trisha Yearwood Squash Casserole Recipe
This recipe is for 12 servings. Below is the set of ingredients you’ll need to gather before starting the cooking process.
- Yellow summer squash (trimmed and sliced): 2 pounds
- Water: 1 cup
- Black pepper: ¼ teaspoon
- Sweet onion like Vidalia (diced): ½ of a small onion
- Grated cheddar cheese: ½ cup
- Mayonnaise: ½ cup
- Salt: 1 teaspoon
- Butter crackers (crushed): ½ cup
- Egg: 1
Before proceeding with the cooking procedure, let’s answer a question- should you peel yellow squash before you cook it?
The answer is negative. You don’t have to peel it before cooking as the skin of summer squash is soft enough. In addition, the skin will be softer when cooked. So, go with the skin.
- As usual, the recipe starts with preheating an oven. Do the job using 350℉ temperature. Then, take a casserole dish and butter the 2-quart part of it.
- Take the onion and sliced squash and place them in a saucepan (medium-sized). Add water (1 cup) and ½ teaspoon of salt to it.
- Secure the saucepan with a lid and cook the food over a medium heat source for 15 minutes. Meanwhile, the squash should be tender enough.
- After that, drain the water and let the squash cool down.
- Take another bowl and place the squash into it. Grab an electric mixture and start beating the squash. Let the mixture be a bit chunky.
- This time, add the cheese, mayonnaise, the rest half teaspoon of salt, pepper, and the egg. It’s time to mix the ingredients and you’ll want to combine them well.
- Once the squash mixture is ready, pour it into the dish you kept prepared.
- Use the crumbs as toppings and bake the ingredients for 30 minutes.
Finally, remove the food from your oven and serve warm!
- Calories: 240
- Carbohydrate: 10 g
- Sodium: 650 mg
- Fat: 21 g
- Protein: 6 g
- Fiber: 2 g
How to Store Squash Casserole
There’s no need to worry about leftover squash casserole, you can refrigerate it in an airtight container for 3-4 days.
About using a freezer, it’s also okay to freeze your squash casserole and be tension-free for up to 3 months.
However, the result from both cases will not be as freshly-cooked squash casserole tastes. After storing them in a refrigerator or a freezer, squash casserole tends to be watery and soggy. So, it’s best to consume the food as soon as you can.
What Variations Can You Try to The Recipe?
Well, there are options to use substitutes for some ingredients of this recipe. Here are the details.
- If using yellow squash isn’t your option, go for a zucchini. Or, you can combine the two vegetables and create a new, more delicious taste.
- If possible, try to add fresh herbs like oregano, chives, parsley, thyme, and basil.
- Don’t you like cheddar cheese? No worries, use any good melting cheese according to your wish. Pepper Jack, Monterey Jack, Gruyere, Colby, and other options are totally okay to use.
- Some people don’t like crushed crackers. If you’re one of them, you have other options to choose from. Add dry stuffing mix to the melted butter and combine them well. You’ll get a flavourful and different kind of topping. Even if this is not your option, use seasoned panko breadcrumbs or crushed corn flakes cereal.
What Can You Serve with Trisha Yearwood Squash Casserole?
Squash casserole is such a delicious dish that you can pair it with almost any kind of side dish. Here are some examples you might try out:
- Hamburgers and hotdogs
- Crispy fried chicken
- BBQ beef
- Grilled pork chops
- Fried shrimp
Additional Tips for The Best Squash Casserole
Although you’ve got to know how to make the tastiest squash casserole, here are some tips to make things easier.
- While cutting the squash, try to use a handheld mandoline slicer. It will fasten the process and make sure that all the slices are equal in width and cooked evenly at the same time.
- Measure or weigh the squash so you don’t mess up with the amount. You’ll find the size of the squashes perfect. So, you can go from 2 bigger squash to 4 smaller ones.
- Try to grate the cheese using your hands rather than using pre-shredded cheese.
You can also read: Pioneer Woman Breakfast Casserole
Frequently Asked Questions
What makes my Squash Casserole Watery?
If you store the squash casserole in the freezer, chances are it will be soggy and runny. It’s because squash comes with plenty of water in it. So, keeping it in the freezer and then thawing it lets out more liquid. For this, it’s best to avoid keeping it in the freezer.
How long should I Cook Squash Casserole?
You may need 30-45 minutes to get the cooking done. The top should be lightly brown-coloured and the casserole shouldn’t shake when you move the dish. It’s better if you let the cooked squash casserole sit for 3 minutes instead of serving it immediately.
How should I cut a Squash Casserole?
Use a mandoline slicer to cut the squash. The slices should be even rounds. Using a mandoline slicer will make the process faster.
How to Reheat a Squash Casserole?
Well, the answer depends on the density of the contents and the size of your dish. However, a general estimation is a moderate temperature (around 350℉) for around 30 minutes or as long as it takes to be hot throughout.