Are you craving a warm, comforting dish that's surprisingly easy to make? Look no further than this delicious canned squash casserole recipe! Perfect for busy weeknights or special occasions, this recipe transforms humble canned squash into a creamy, flavorful side dish that will impress your family and friends. This quick dinner idea is a testament to the magic of homemade cooking, proving that delicious dishes don't need hours of preparation. It's one of those best recipes that's both simple and satisfying. Let's get cooking!
Ingredients:
- 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
- 1 (15 ounce) can of butternut squash puree
- 2 large eggs, lightly beaten
- 1/2 cup milk (whole milk recommended for richness)
- 1/2 cup heavy cream
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups shredded cheddar cheese (or your favorite cheese blend)
- 1 cup Ritz crackers, crushed (or other similar crackers)
- 1/4 cup melted butter
Instructions:
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Preheat & Prep: Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish. This simple step ensures easy cleanup later.
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Combine Wet Ingredients: In a large bowl, whisk together the pumpkin puree, butternut squash puree, eggs, milk, heavy cream, cinnamon, nutmeg, cloves, salt, and pepper. Make sure everything is well incorporated. This is where the magic begins!
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Cheese Please!: Stir in the shredded cheddar cheese until evenly distributed throughout the mixture. The cheese adds a wonderful savory element to the sweetness of the squash. Feel free to experiment with different cheeses!
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Crumble Topping: In a separate bowl, combine the crushed Ritz crackers with the melted butter. Mix until the crackers are evenly coated. This creates a wonderful crunchy topping.
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Assemble & Bake: Pour the squash mixture into the prepared baking dish. Sprinkle the cracker topping evenly over the top.
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Bake to Perfection: Bake for 30-35 minutes, or until the casserole is set and the topping is golden brown. The baking time may vary slightly depending on your oven, so keep an eye on it.
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Rest & Serve: Let the casserole rest for a few minutes before serving. This allows it to set slightly and makes it easier to serve.
Tips for the Best Canned Squash Casserole:
- Don't overmix: Overmixing the batter can lead to a tough casserole. Gently mix until the ingredients are just combined.
- Adjust spices: Feel free to adjust the spices to your liking. If you prefer a spicier casserole, add a pinch of cayenne pepper.
- Use fresh herbs: For an extra layer of flavor, add a tablespoon of fresh sage or thyme to the batter.
- Make it ahead: You can assemble the casserole ahead of time and bake it just before serving. Store the assembled casserole in the refrigerator for up to 24 hours.
Variations:
- Sweet Potato Twist: Substitute 1 (15 ounce) can of sweet potato puree for one of the squash purees for a delightful twist.
- Bacon Bliss: Add 1/2 cup of cooked, crumbled bacon to the casserole for a savory boost.
- Nutty Delight: Stir in 1/2 cup of chopped pecans or walnuts to the cracker topping for added texture and flavor.
Nutritional Information (per serving, approximate):
- Calories: Around 250-300
- Fat: Around 15-20g
- Protein: Around 8-10g
- Carbohydrates: Around 25-30g
This recipe is a delightful addition to any meal and a fantastic example of easy recipes that deliver big on flavor. Enjoy your homemade canned squash casserole!