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SUMMER SQUASH CASSEROLE Hooked On The First Bite SIDE DISH
#catherinesplates #squash #casserole
Recipe: https://catherinesplates.com/summer-squash-casserole-side-dish/
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Hey everyone, welcome back. I cannot get
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through summertime unless I make this
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dish. This is summertime squash
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casserole. It's creamy, it's buttery,
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it's cheesy, and it's also got a crunchy
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crispy topping to it. Now, we're going
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to hook everyone with this one with that
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first bite. It's going to have all of
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that in there. All right, you guys.
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We're going to start off with our
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delicious summer squash that you can
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get. Now, I put in a zucchini also
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because it's got a little color to it.
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It would be a nice contrast to just the
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yellow there. So, cuz it's a summer
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squash also. So, you're going to need
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about three to four squash for this
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recipe. It depends on the size of them.
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I've got the medium size here. So, I've
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got two of them that I've already cut
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up. And then I cut up a medium zucchini.
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And I'm going to finish this one here.
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I've already cleaned them off really
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well. Going to take off both ends. Now
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I'm just going to cut these into circles
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about a/4 to a half inch thick.
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Like that right there. Doesn't have to
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be perfect.
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As I say that, can y'all see all mine
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right here? Just want to make sure you
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have enough to fill a 9 by13
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baking dish.
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I grew up with squash my whole life cuz
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we had a garden full of squash. And my
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one of my favorite dishes was pickled
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squash.
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Yep. All right, we got all of this ready
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right here. Let me show you what we're
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going to do with it. What we're going to
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do is sauté the squash part way and
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it'll finish cooking in the oven as the
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casserole. So, in a large deep skillet,
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I'm going to add four tablespoon of
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butter. And we'll start letting that
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melt down, but I'm going to leave this
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right here in case I need any more. Once
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you get a sizzle on your butter, go
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ahead and add your squash.
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It's going to cook down, so don't worry
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about that. So, we should have plenty in
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there. The more the better, I say. Now,
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I'm going to cook an onion with that.
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Now, I had a medium yellow onion, and I
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took off both ends, peeled off that
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outer layer, and then I cut it in half.
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And then what I'm going to do is cut it
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in half again.
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And then I'm just going to make slices.
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Just want to have that texture of the
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onion in the dish. And it'll cook down
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and pick up all the flavor of the dish.
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So, I'm going to go ahead now and add
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this with the squash and the zucchini.
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Now, what we're going to do is season
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with some salt, 1/4 teaspoon black
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pepper, same thing. Sprinkle in some
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garlic powder, about 1/4 of a teaspoon.
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And then the same thing with the onion
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powder. Cook this down. Get it all mixed
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up. Get those seasonings well blended in
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with the vegetables here. Now, this part
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here should take about 6 to 8 minutes.
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Like I said, we want it partially
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cooked.
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Now, while this is doing its thing,
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we're going to go ahead and just
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multitask a little bit and just get our
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cheese shredded. That way, we have it
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ready. I'm using 8 oz of Swiss cheese.
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And then I'm using 8 oz of a cheddar
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cheese. And we'll go ahead and just have
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that all ready to go.
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Or you can even just, you know, get the
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bag cheese that's already shredded and
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do that if you want to be extra fast
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with it. All right, that is our cheddar
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cheese here. And then I'm going to open
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up the Swiss and we'll do that one. Look
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at that. Woo! Look at that,
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y'all. Shred your own cheese any way
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possible.
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Oh, that cheese smells delicious. Let's
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give that a try.
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Yep. Now we got to try this one. The two
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together will be really good.
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Nice and creamy. I'm going to be in a 9
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by13 baking dish. So, I'm going to go
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ahead and get that ready. I've got a
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tablespoon of soft butter in there. And
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I'm just going to mix it around. Spread
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it from one end to the other.
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And to keep the squash from sticking,
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we'll have this one ready to go. Also,
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look at this. Yes. We're going to turn
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it off now so it can stop cooking. Let
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it rest for just a minute while we get
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that creaminess
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layer ready. In a small bowl, I'm just
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going to crack in two eggs.
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And then we're going to beat them up
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like they did something wrong.
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I know. I know.
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I should have put the eggs in the big
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bowl here. That's where going anyway.
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We're going to add this to our large
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mixing bowl.
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One cup sour cream.
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Give it a nice tanginess.
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13 cup mayonnaise.
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One can cream of chicken soup.
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That'll add some delicious flavor. 1/4
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teaspoon of some onion powder, garlic
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powder,
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black pepper.
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Load it in there. About 1/4 teaspoon.
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And little bit of salt. Pinch or two. We
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go.
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I'm going to whisk this together. I'm
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not going to try this, but it does smell
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good. But there's eggs in there, and I
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just that's my preference not to try a
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dish. It's got raw egg in it. Now, we're
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going to divide the cheese. And I'm
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going to put 4 oz into the bowl of each
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cheese.
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And then the rest will be saved for the
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top.
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But there's still something crunchy
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going on the top. And then what we're
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going to do, let's mix this together.
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Right. Just fold everything together.
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And then we're going to bring our pan
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over here that has the squash and the
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zucchini and the onion in it. And then
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we'll pour this in there.
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Now, I'm going to find it easier to add
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the mixture to the squash and the
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zucchini instead of adding the squash
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and zucchini to the mixture cuz I don't
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think the bowl's going to be big enough.
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And we'll just mix until combined very
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carefully.
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Well, I can tell you one thing, it
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smells absolutely delicious.
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Now, we're going to get our baking dish
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and we're going to put this in there.
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Spread it around nice and evenly.
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I like the zucchini in there. You can
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see that it picks up some color there.
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Let's make the topping.
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Now, in a medium bowl, I melted about
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four to five tablespoon of butter. Now,
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I'm not really sure what the amount is.
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I just put the rest of a stick in there.
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And then I'm taking two sleeves of Ritz
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crackers.
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That's a sleeve.
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And I just put them into a Ziploc bag.
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Squish the air out. And then we're going
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to break these up. We don't want fine
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crumbs. We do want some big pieces on
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here. Okay. And add this to our melted
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butter.
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Mix this together
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till the crumbs are nice and coated. Few
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more tablespoons of melted butter. I
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just didn't feel like that was enough.
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Now, we're going to take the rest of the
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cheese and we're going to pour it on top
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of the squash casserole.
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All right. Probably not going to put all
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the cheese on there. And then we'll top
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it with our crumb mixture here. That's
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where we're going to get that nice
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crispy crunchy topping. Okay. What do
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y'all think? Summertime squash casserole
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with a rich cracker buttery topping.
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I've got my oven preheated at 350°.
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We're going to bake this for about 25 to
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30 minutes. We want to make sure that
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cheese is nice and melted. Our casserole
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is kind of bubbly and the topping is
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nice and crispy. I'll be back. We're
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going to wait about 10 minutes before we
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dive in so it can all pull together. And
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I'm going to give it a try for you. I'm
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excited. Pulled this out of the oven.
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Now, I let it rest for about 10 minutes,
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and I sprinkled some parsley on top.
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Just some dried parsley there to give it
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a pop of color.
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We're going to go in.
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Let me get that right there. All right,
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let me grab a fork. I'm giving that a
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try for you.
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Here's my bite, you guys. There's that
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cheese pull.
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Summer's calling.
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It's really hot outside. I don't mind
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baking this in the oven. That is
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delicious. The texture of the squash
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still has a bite to it, but it's tender.
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Thumbs up on this one, you guys. If
9:35
you're new to the channel, hit that
9:36
subscribe button down below and that
9:38
bell notification. that way you'll
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always know when shows like this one
9:40
here are posted. I'm glad it's
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summertime, though, cuz I'm bringing out
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a lot of cool dishes for you guys. It
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may be hot outside, but it's cool in the
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kitchen. All right, you guys. I'll see
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y'all on the next episode.
9:54
Who's making it? Summertime squash
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casserole.
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