How Many Cups Are in a Yellow Squash?
This type of vegetable varies in size and the size can vary amongst the different varieties. Crookneck, straight neck, and patty pans are all types of yellow squash. Garden-picked squash in particular tends to be quite large! You’ll be better off measuring the quantity of your squash in pounds. For example, 1 pound of squash should give you about 3 cups of squash to work with. Our yellow squash casserole calls for 3 pounds.
Yellow Squash vs Zucchini vs Summer Squash:
You’ll often see these types of squash used interchangeably. So, what’s the difference between these vegetables? Summer squash refers to the family of squash that both zucchini and yellow varieties belong to. In other words, zucchini and yellow squash (along with patty pans and crookneck) are summer squash. In terms of flavor, the tastes are similar but yellow is slightly sweeter than zucchini.
Can I Substitute Zucchini For Yellow Squash?
Yes, you can! Again, zucchini isn’t quite as sweet, but you can still use it in place of any recipe that calls for yellow varieties, especially savory dishes like this yellow squash casserole.
Other Substitution Ideas:
This dish is naturally vegetarian, but it does use a lot of dairy products — so isn’t vegan friendly. You can feel free to replace all of the dairy products (sour cream, egg, butter, and cheeses) with your favorite plant-based options. You can also use low-fat options to make your summer squash casserole lighter. You can try making this yellow squash casserole with frozen sliced squash as well, but be aware that you may end up with a soggy casserole due to the added moisture. Avoid this by draining any excess liquid from the skillet before mixing the veggies with the rest of the filling ingredients.
Troubleshooting: Do I Have to Use Ritz Crackers on Top?
Ritz crackers are buttery crackers that melt in your mouth. Feel free to use generic brands of the same thing. If you can’t locate Ritz or a generic version, substitute a plain salty cracker in your summer squash casserole.
Serving Suggestions:
We already mentioned that you can serve this dish as a filling vegetarian main. But, if you decide to serve it as a side dish, what to pair with it? Here are some of our favorite ideas:
Protein: Fried or roasted chicken, pork tenderloin or pork chops, or lemon baked cod Other vegetables: Green beans, asparagus, or a fresh arugula salad
Storage and Reheating Instructions:
Store any of your summer squash casserole leftovers in an airtight container in the fridge. You can also tightly wrap the baking dish in aluminum foil or with plastic wrap. It will keep in the fridge for 3-4 days. When you’re ready to eat, place the baking dish (or an oven-safe plate) in the oven and warm at 350 degrees F until heated through. You can also reheat individual servings in the microwave at 30-second increments or until warm. When working from frozen leftovers, follow the make-ahead instructions above. If you like this recipe, you may be interested in these other delicious casserole recipes:
Tasty Taco CasseroleLoaded Hash Brown Breakfast CasseroleBest Baked Chicken and Rice CasseroleEasy Green Bean Casserole (No Cream of Mushroom!)
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