zucchini casserole with mayo and ritz cracker topping

Transfer the mixture to a lightly-greased three-quart baking dish. Gently fold in the squash and onions (they can still be warm when you fold them in, just be sure they're not piping hot!). Add the sour cream, mayonnaise, cheddar cheese, thyme and black pepper and stir together. Place the eggs in a large bowl and whisk. Press gently with paper towels to soak up any extra moisture. Cook for 25 minutes, until the squash is slightly softened and has released its liquid. Drizzle with olive oil and sprinkle with the salt and black pepper. On a large sheet tray, combine the squash and onion. However, this squash casserole can be stored in the refrigerator for up to 4 days (after baking). When it freezes, then thaws, even more liquid will be omitted, which will make the casserole runny and soggy.

Squash has a lot of moisture, so we don't recommend freezing it. No! The skin of the yellow squash is soft and will get even softer when cooked, so you don’t need to spend time peeling. If you want to take an extra step, add ½ to 1 cup of cooked white rice into the mix before baking-it helps make a sturdy and thick squash casserole (and turns it into a complete meal!).ĭo you peel yellow squash before cooking? The mixture of eggs, sour cream, mayonnaise, and cheese also acts as a binder to thicken. It’s important to salt, par-cook, and drain the squash before assembling the casserole to prevent it from being watery. How do you keep squash casserole from getting watery? Bring it to your next potluck, or serve it as a summer side dish when yellow squash is in season. It’s a guaranteed crowd-pleaser, which is great because this casserole recipe certainly feeds a crowd. This classic Southern dish gets its delicious flavor from mac and cheese that’s loaded with veggies (instead of noodles), plus generous amounts of sour cream, Parmesan cheese, and cheddar cheese. This squash casserole is a creamy delight, but it’s the buttery cracker topping that makes this recipe memorable.

Zucchini casserole with mayo and ritz cracker topping