While steaming the squash, I like to lightly smash the squash with a potato masher to give it a creamier texture.Colby cheese is delicious in this recipe. For gluten-free, use gluten-free bread crumbs in place of the cracker crumbs.Ĭheddar cheese – I prefer an extra-sharp Cheddar cheese for this recipe, but you can use any kind of shredded cheese that you prefer. If you prefer bread crumbs instead of crackers, use an equal amount of Panko bread crumbs in place of crushed cracker crumbs. You can also substitute Greek yogurt for the sour cream.Ĭrushed cracker crumbs – The recipe calls for using buttery round crackers (like Ritz), but Saltine-style crackers or other crackers will work, too. Sour cream – Regular, reduced-fat, or even fat-free sour cream will work fine.
#Lobster caserole ritz cracker topping free
If you’re looking to lighten up the recipe, feel free to use light mayonnaise here. Mayonnaise – Use your favorite store-bought or homemade mayonnaise. Onion – I like to use a Vidalia or other sweet onion, but any onion of your choice will do. You can even change it up by using a combination of squash and zucchini. Yellow Squash – Just regular yellow crookneck squash is what the recipe calls for, but you can use any kind of summer squash or zucchini you have on hand or in your garden. Let’s talk about a few of the ingredients: Seriously delicious.Īnd this casserole is also a tasty way of using up some of those yellow squash in the summer when the bounty gets to be a bit overwhelming (if you have a garden, you know what I’m talking about!) And even if you don’t have a garden, yellow squash is usually inexpensive to purchase from the supermarket or farmer’s market this time of the year, making this also an economical summertime dish. And although there are just about as many ways to make this casserole as there are home cooks, it typically contains squash and onions combined in a creamy sauce and topped with a buttery cracker topping.
Squash Casserole is a bit of an iconic old-school dish here in the south, where it’s long been a staple at church suppers, potlucks, and holiday dinners. And although Squash Casserole is often served as a side dish, I’ve found that it makes for a delicious vegetarian main dish, too! It’s perfect as a side dish in the summer when yellow squash is abundant, but it’s a great dish to make any time of the year, especially for holidays, potlucks, or for Sunday dinner. This Squash Casserole has a creamy, cheesy squash filling topped with a crunchy, buttery cracker crumb topping.
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