Despite yellow squash being a summer vegetable, I always think of squash casserole as a fall dish. It might have something to do with squash casserole being a requirement on my Thanksgiving table. Regardless of the time of year, it’s a great side for just about any menu.
Now, I’ve shared a squash casserole recipe with y’all before, but I figure you can never have too much of a good thing, so here’s another.
My other recipe forgoes the “cream of” soup and has some bacon in the mix, too. This version swaps the eggs and sour cream for a blend of cream of chicken and mushroom soup (keep reading for more on this pantry staple) and sour cream. And while I love both of them, I really love the creamy, velvety texture of this version.
Squash is available year-round and makes a great fall casserole. (Stacey Little / Southern Bite)
When it comes to squash, there has to be onions. And when there is squash and onions, there’s got to be some smoky bacon flavor, too – kinda like my Old School Squash and Onions. So we start by sautéing our squash and onions in some bacon grease. If you don’t have any, you can use butter. But the bacon grease is best. Seriously.
Now there are a couple of other things I do differently with this version that need to be mentioned.
The first is draining the squash after it’s been cooked. Summer squash is something like 95% water and all that water can make for a soggy casserole. Cooking it will bring that water out, so draining it is a little insurance policy against a waterlogged dish. Is it required? Nope. Should you do it? Yep.
The other ingredient that’s notably missing in this version is eggs. The eggs help to boost the amount of protein in this dish and help to hold the ingredients together a bit. The thing is, egg in a dish like this can result in a bit of a curdled texture that I find a little off-putting. I tested the recipe with eggs and it works just fine. You can add in two eggs if you wish. I just found the texture of the sauce in the casserole much more pleasant without the eggs when using the “cream of” soup.
Now let’s talk about this soup.
One of my favorite things to have in the arsenal when it comes to casseroles is a can of Cream of Chicken and Mushroom soup. Now this confuses …….