Some folks like to boil the squash first; however, I find that it's easier to sauté the squash with the onion and the bell pepper in one big skillet. It sounds DELICIOUS! Hi, will it be ok if I prepare everything in the morning but don’t bake it til the afternoon? I may also be obsessed with my Electric Pressure Cooker! I don't think it would be a great option for freezing because of a couple of reasons: first, the squash may become more watery and mushy when thawed (which can change the texture of the dish), and second, the creamy mayo-sour cream mixture will likely "break" or separate when thawed. In a medium size skillet, saute the onion in butter for 5 minutes. hope to enjoy Southern Squash Casserole with my family. Recipes are gleaned from family, friends, and internet sites. When you’re in the kitchen prepping one, you do as your mother did, and you prepare another. I wouldn't recommend this recipe for the slow cooker, because the filling will get too soggy with the lid and condensation from the Crock Pot, and the topping won't crisp up the way that it does in the oven. Southern Yellow Squash casserole made the southern Alabama way! Thanks... Looks great! I added chopped Rotisserie chicken to the mix and then layered sauce & squash x3, then sauce and the same breadcrumb mix as last time. Aw, thank you so much, Debbie! This recipe is sure to remind you of your Grandmother's cooking...it's THAT good! I did not have to cook the squash first as the skin was already softened. I used Greek yogurt instead of sour cream to make a bit healthier. Add cheese. So good for a side dish last night that I might have it for breakfast this morning, what with the egg holding everything together. Your email address will not be published. Drain squash and add to mayonnaise mixture. Thank you for sharing. I stirred in a little extra ritz crackers to the mixture and then added them to the top as well, the extra liquid was absorbed. . It pleases – ahem, wows – a crowd. I boiled mine in the Instant Pot at 4 minutes and it was perfect! Creamy, cheesy, filling, and a little crunchy – wonderful for special occasions or any given Sunday. It's easy and fun. Melt 1 tablespoon butter in a large skillet over medium heat. This recipe is a classic. Note to readers: if you purchase something through one of our affiliate links we may earn a commission. We use cookies to provide you with a great experience and to help our website run effectively. Family cookbooks are an important way to preserve our mealtime traditions for future generations with individual printed recipes or your own professionally printed cookbook. I couldn't help but grab some up! Family Reunions! I tried the recipe last night and it was delicious!! You can also subscribe without commenting. So let’s get to it! google_ad_width = 160; Delicious.... however, I found the squash to be watery after sautéing them and then there was some liquid at the bottom of the baking dish after baking it. ‘Tis the season to ditch your all-white palette in favor of something a little bolder and brighter. Can you use frozen squash in this recipe Follow The Seasoned Mom on Instagram and show us what you're making! Just be careful that you don't get your fingertip in that mandoline (been there, done that)! That's great, Amy! Stewed squash with onion and buttermilk topped with butter crackers. Notify me of followup comments via e-mail. cooked yellow squash, often combined with onions and red bell peppers (or pimientos); a creamy base (typically either sour cream or mayonnaise, but I prefer a combination of both); and a buttery crumb topping (Ritz crackers are the KEY!
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