November 15, 2015
Comfort Food, Casseroles, Side Dishes,
Vegetables, Squash, North American, Southern, Budget-Friendly, Entertaining, Fall/Autumn, Thanksgiving, Winter, Oven Bake, Stove Top, Vegetarian, Make it from scratch more
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"I found this recipe via a youtube post by Hands that Cook. I jotted the recipe down and I'm glad I did because it really does soothe the soul. It is mild in taste and the squash flavors come through beautifully. This recipe is a winner due to it's simplicity which results in a natural squash taste. My family and I kept on sneaking spoonfuls as it is quite addictive. I have made slight adjustments to the original recipe and it came out yummo."
Preheat the oven to 350-degrees-Fahrenheit
To a large bowl; add both the chopped zucchini and summer squash. Sprinkle lightly with salt and a slightly heavier grinding of black pepper. With a wooden spoon distribute the salt and pepper throughout.
To the bottom of a medium-size soup pot, add 1/4 cup butter, cut into chunks. Add both the zucchini and summer squash. Cover and cook until the squash is just tender, about 8 to 10 minutes (being careful not to overcook so it won't turn into mush). Squash should be just-tender but not overcooked and not mushy.
Meanwhile, to a small skillet add the olive oil and saute the grated onion until just until it turns slightly golden. DO NOT LET onion overcook. Remove from heat and set aside.
Once squash is cooked, remove from heat and place squash into a strainer over another bowl. Let as much liquid drain as possible. (The liquid from the squash can be saved and refrigerated to be used at a later time to make soup or it can be discarded).
Meanwhile while the squash is draining, into a small bowl add the mayonnaise, sour cream, chicken bouillon, and chopped water chestnuts, if using. Mix thoroughly and set aside.
To a medium sized skillet, melt the reserved 3-4 tablespoons of butter and lightly brown the Ritz crackers until crisped. Make sure to keep your eye on this browning process because they can quickly burn. Once the crackers have browned, remove from skillet and place crackers immediately to a small bowl to prevent them from browning any further.
To the drained squash, add the sour cream mixture, sauteed onions, and a a good grinding of black pepper. With a spatula carefully distribute throughout. Taste for seasoning and adjust, if necessary by using either more powdered chicken bouillon, salt and pepper.
Place squash mixture into an ungreased 2 quart casserole.
Top evenly with Ritz Crackers.
Place casserole dish, uncovered, into oven and bake for 30 - 35 minutes until golden brown and sides are bubbly. Serve hot and enjoy!
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I love squash and zucchini, so I knew I'd like this recipe. It's a delicious side dish, and it's quite quick to make. I liked the addition of the sour cream, but I think next time I make this I'll use more sour cream and omit the mayo (maybe adding a bit more butter to keep the minimal fat content). But other than that, I will make few adjustments because it's a great recipe as written. Thanks, ForeverMama!
Wow, we really enjoyed the squash prepared this way. Great texure and amazing flavors. It was easy to make. I like the flavor you get from frying the crackers... so yummy. I did not use the optional water chestnuts, dh does not enjoy them. Thanks for sharing a recipe that we will enjoy again and again. Made FYC tag game.
Made your delicious squash casserole last night and it was a hit. DH had several helpings of it so you definitely have his vote. I didn't have the water chestnuts on hand, but it was wonderful even without them. Next time I'll be sure to have them on hand so we can try the casserole with them added.