Are you craving a comforting, cheesy, and utterly delicious side dish that will impress your family and friends? Look no further than this Squash Casserole, inspired by the Queen of Southern cooking herself, Paula Deen! This recipe is a delightful blend of creamy, buttery squash, crispy fried onions, and a touch of Southern charm. It's perfect for holiday gatherings, potlucks, or a simple weeknight dinner. This easy recipe is a fantastic example of homemade cooking at its finest. Get ready to experience a taste of the South!
Ingredients:
- 3 medium butternut squash, peeled, seeded, and cubed (about 6 cups)
- 1/2 cup (1 stick) butter, melted
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1 cup milk
- 2 large eggs, lightly beaten
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 1/2 cups shredded sharp cheddar cheese
- 1 cup crushed fried onions
Instructions:
Step 1: Prepare the Squash: Preheat your oven to 375°F (190°C). Boil or steam the cubed butternut squash until tender, about 15-20 minutes. You can easily check for doneness by piercing a cube with a fork. Drain well.
Step 2: Create the Creamy Mixture: In a large bowl, combine the cooked squash, melted butter, salt, pepper, nutmeg, and cinnamon. Stir until well coated.
Step 3: Incorporate the Wet Ingredients: Add the milk, beaten eggs, and cream of mushroom soup to the squash mixture. Stir gently until everything is well combined.
Step 4: Add the Cheese: Stir in the shredded cheddar cheese until melted and incorporated into the creamy squash mixture.
Step 5: Bake to Perfection: Pour the mixture into a greased 9x13 inch baking dish. Sprinkle the crushed fried onions evenly over the top. Bake for 20-25 minutes, or until golden brown and bubbly. Let it cool slightly before serving.
Tips for the Best Squash Casserole:
- Roasting the squash: For a deeper flavor, consider roasting the squash instead of boiling or steaming. Toss the cubed squash with a little olive oil, salt, and pepper before roasting at 400°F (200°C) for about 20-25 minutes, until tender.
- Spice it up: Add a pinch of cayenne pepper or a dash of your favorite hot sauce for a little kick.
- Cheese variations: Experiment with different cheeses! Monterey Jack, Colby, or a blend of cheeses would all be delicious additions.
- Make it ahead: This casserole can be assembled ahead of time and baked just before serving. Store the assembled casserole in the refrigerator for up to 24 hours. You may need to add a few extra minutes to the baking time if baking from chilled.
Variations:
- Sweet Potato Squash Casserole: Substitute sweet potatoes for butternut squash for a sweeter and slightly denser casserole.
- Add-ins: Consider adding cooked bacon bits, chopped pecans, or cooked sausage for extra flavor and texture.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Fat: 20-25g
- Protein: 8-10g
- Carbohydrates: 30-35g
This delicious and easy squash casserole recipe is a wonderful addition to your collection of healthy meals and quick dinner ideas. It's a true testament to the beauty of simple, homemade cooking and a comforting dish perfect for any occasion. Enjoy!