If you’re looking for a dish that packs a flavor punch without too much fuss, Trisha Yearwood’s Squash Casserole is the perfect choice. This simple recipe combines fresh yellow squash, creamy cheese, and a hint of garlic for a comforting meal. Whether you’re a squash lover or new to this veggie, you’ll find it hard to resist. Let’s dive into how to make this delightful dish together!
Ingredients
Key Ingredients for Trisha Yearwood’s Squash Casserole
– 4 cups yellow squash, sliced into 1/4-inch rounds
– 1 cup onion, finely chopped
– 1 cup sharp cheddar cheese, shredded
– 1 cup sour cream
– 1 cup buttery crackers, crushed (like Ritz)
– 2 large eggs, beaten
– 1/4 cup unsalted butter, melted
– 1 teaspoon garlic powder
– Salt and pepper, to taste
The star of Trisha Yearwood’s squash casserole is the yellow squash. It brings a mild, sweet flavor and a soft texture. I love using fresh squash, but you can also use frozen. Next, we have onion and garlic powder. They add a lovely depth to the dish. Sharp cheddar cheese gives it a rich taste and creamy texture. I always suggest using real sour cream, as it makes the casserole extra smooth.
Buttery crackers, like Ritz, provide a crunchy topping. They contrast nicely with the soft filling. Eggs act as a binder, holding everything together. Lastly, salt and pepper enhance the flavor, so don’t skip them.
Optional Garnish
– Fresh parsley
For a pop of color and freshness, I like to sprinkle fresh parsley on top. It makes the dish look inviting and adds a hint of herby flavor. This simple touch can elevate your casserole.
You can find the full recipe to make this delightful dish easily at home.
Step-by-Step Instructions
Preparations Before Cooking
– Preheat the oven to 350°F (175°C).
– In a large skillet, add a splash of water and bring it to a simmer.
– Add the sliced yellow squash and chopped onion.
– Steam the vegetables until the squash is tender, about 5-7 minutes.
– Drain off any extra water. This helps keep your casserole from being watery.
Mixing the Casserole
– In a big mixing bowl, combine the steamed squash and onion with:
– 4 cups yellow squash, sliced
– 1 cup onion, chopped
– 1 cup sharp cheddar cheese, shredded
– 1 cup sour cream
– 1 cup buttery crackers, crushed
– 2 large eggs, beaten
– 1/4 cup unsalted butter, melted
– 1 teaspoon garlic powder
– Salt and pepper, to taste
– Stir everything together until it is well mixed. You want a creamy texture for the casserole.
Baking the Casserole
– Lightly grease a 9×13 inch baking dish with cooking spray or butter.
– Pour the mixture into the dish and spread it out evenly.
– Place the baking dish in your preheated oven and bake for 25-30 minutes.
– Check for doneness by looking for a golden brown top.
This method ensures a flavorful and simple dish. For the full recipe, you can refer to the earlier section.
Tips & Tricks
Perfecting Texture and Flavor
To make Trisha Yearwood’s squash casserole perfect, focus on a few key steps.
– Avoiding a watery casserole: After steaming the squash and onion, drain any extra water. If you skip this, the casserole will turn out mushy.
– Achieving a golden topping: Bake the casserole until the top is golden brown, about 25-30 minutes. This adds a nice crunch and enhances the flavor.
Serving Suggestions
When it comes to serving, I have a few favorites.
– Ideal pairings for the dish: This casserole goes well with a light salad or grilled chicken. The fresh flavors balance the richness of the casserole.
– Serving straight from the oven: Serve it hot, right from the oven. The warm, bubbly cheese makes for a delightful experience. You can even sprinkle fresh parsley on top for a pop of color.
For the complete experience, be sure to try the full recipe.
Variations
Ingredient Swaps
You can easily swap out some ingredients in Trisha Yearwood’s squash casserole. For cheese, try using mozzarella or pepper jack. These cheeses can add a fun twist. If you want more color and flavor, add diced zucchini or bell peppers. They mix well with the squash and bring extra nutrients.
Dietary Adjustments
If you need a gluten-free option, replace the buttery crackers with gluten-free crumbs. This keeps the texture while meeting dietary needs. For a vegan version, substitute eggs with flaxseed meal and dairy with plant-based yogurt. These swaps allow everyone to enjoy this tasty dish without missing out on flavor.
Storage Info
Storing Leftovers
To keep your squash casserole fresh, store it in the fridge. Use an airtight container. It can last up to three days. If you want longer storage, freeze it. Divide it into portions and place them in freezer bags. Remove excess air to prevent freezer burn. The casserole can stay good for up to three months in the freezer.
Reheating Instructions
When it’s time to enjoy your leftovers, reheating is key. The best way is to use an oven. Preheat the oven to 350°F (175°C). Place the casserole in a baking dish. Cover it with foil to maintain moisture. Bake for about 20 minutes or until hot. If you prefer, you can use a microwave. Heat individual portions for about one to two minutes. Just be careful not to overcook, as it can dry out the dish. Enjoy your flavorful squash casserole again!
FAQs
How do you make Trisha Yearwood’s Squash Casserole?
Step-by-step overview: Making this casserole is easy and fun. Here are the steps:
1. Preheat Your Oven: First, set your oven to 350°F (175°C). This helps the casserole cook evenly.
2. Prepare the Vegetables: In a large skillet, add a splash of water. Bring it to a simmer. Add the sliced yellow squash and chopped onion. Steam them for about 5-7 minutes until tender. Drain any extra water.
3. Combine Ingredients: In a big bowl, mix the steamed squash and onion with shredded cheddar cheese, sour cream, crushed buttery crackers, beaten eggs, melted butter, garlic powder, salt, and pepper. Stir well until creamy.
4. Transfer to Baking Dish: Grease a 9×13 inch baking dish. Pour the mixture in and spread it evenly.
5. Bake to Perfection: Place the dish in the oven and bake for 25-30 minutes. Look for a golden brown top.
6. Cool and Garnish: After baking, let it cool a few minutes. Just before serving, sprinkle fresh parsley on top for color.
This recipe is simple, and it always turns out great. You can find the full recipe for more details.
Can I prepare this casserole in advance?
Tips for prepping ahead: Yes, you can prepare this casserole ahead of time. Here’s how:
– Make the Mixture: You can mix all the ingredients a day before.
– Store in the Fridge: Put the mixture in a covered dish in the fridge. This keeps it fresh.
– Bake When Ready: When it’s time to serve, take it out and bake it. This way, you save time on busy days.
What can I serve with this dish?
Recommended side dishes and beverages: Trisha Yearwood’s squash casserole pairs well with many sides. Here are some ideas:
– Salad: A light, crunchy salad adds freshness.
– Bread: Serve with warm bread or rolls for a comforting meal.
– Meat: Grilled chicken or pork chops are great protein choices.
– Beverages: I recommend iced tea or lemonade to complement the meal.
These pairings enhance your dinner and make it special. Enjoy experimenting!
Trisha Yearwood’s squash casserole combines simple, tasty ingredients for a comforting dish. Yellow squash, cheese, and spices create great flavor and texture. I shared tips on mixing and baking to avoid a watery casserole. For those with dietary needs, I discussed swaps and gluten-free options. Store leftovers properly for the best taste. Enjoy serving this dish fresh from the oven or warmed up later. This casserole is sure to be a hit at your table. Make it your own and savor each bite!
