Squash Casserole – Why We Love It
When I was a little girl, we traveled cross-country every summer to visit my Grandma Montgomery in West Virginia. She was a sweet little woman who loved to garden and sit in her rocker on the screened-in porch. She would sit outside watching us with a serene smile, as we played in her expansive yard under the trees. Grandma Montgomery passed away when I was sixteen, but I still have loving memories of her kneeling in her garden, covered with a floppy sun hat and a linen shirt, sleeves rolled up to her elbows… Or in her apron, cooking comforting garden-fresh dishes. And always with that same smile of peaceful contentment. There were several recipes she made that I looked forward to every time we visited. Some of her specialties were baked ham, pork chops, creamed corn, roasted chicken, green beans with bacon, homemade biscuits, and her cheesy squash casserole recipe.
Southern Squash Casserole
When Lt. Dan and I first moved to North Carolina, I made it my goal to learn southern cooking, as I remembered from my summer travels as a child. Southern squash casserole was high on the list. I made a point to try it as often as possible, so I could figure out how to recreate this iconic regional dish the way grandma used to make it… tender and savory-sweet with a crunchy golden top.
Casserole Tips
Some southern cooks dice their yellow squash for squash casserole and some slice it thin, so it’s more of a “gratin” dish. Some use day-old bread as the thickening agent and some use crumbled crackers. After trying many variations, I’ve come up with my own squash casserole recipe that reminds me of grandma’s recipe, yet with a tad more punch. My squash casserole has a smooth, creamy texture because I pureed the squash and onions into a fine pulp, then added sour cream and sharp aged cheddar cheese. This creates a delicate balance between the earthy-sweet flavor of the summer squash and the rich savory notes of the sour cream and cheese. I also removed all the filler ingredients to get down to the basics of thickening by adding all-purpose flour. After adding some herbs and spices for the kick, this creamy, cheesy, thick, and hearty squash casserole was a huge success. Each individual serving of southern squash casserole is sprinkled with cornbread crumbs, so the top toasts up golden and crispy. This is the perfect side dish for any hearty comforting meal… and would certainly warm some hearts at your Thanksgiving table this year. I’m sure Grandma would agree!
How to Make Squash Casserole
Ingredients
Summer Squash – yellow squash or zucchini Large Onion Minced Garlic Cloves Unsalted Butter Shredded Aged Cheddar (I used white cheddar) Sour Cream – or mayonnaise All-Purpose Flour Cornmeal Sea Salt Ground Pepper Dried Thyme Cayenne Pepper Crumbled Cornbread Muffins – Or swap with Ritz cracker crumbs (or another buttery cracker)
Step by Step Instructions
Other Great Southern Side Dishes
Best Crockpot Green Bean Casserole Recipe Instant Pot Spiced Apples (Cinnamon Apples) Recipe Roasted Vegetable Medley Recipe Honey Butter Roasted Carrots Recipe Famous Corn Pudding Recipe 7 Ingredient Funeral Potatoes (Company Potatoes) Recipe The Best Creamed Spinach Recipe Best Mashed Potato Recipe
Disclosure: This post is sponsored by Gold Medal Flour. All opinions are my own. Share This Recipe With Friends!
