Squash casserole is a classic dish that can be found at almost any Southern dinner table or family gathering.
Squash casserole is a staple dish found at meat-and-three diners and atchurch covered-dish suppers.
Learn how to make squash casserole.

Credit:Fred Hardy II; Food Stylist: Emily Nabors Hall; Prop Stylist: Christina Brockman
Plus, find out how to make it in advance and which ingredients are needed.
Complete the recipe through Step 5, leaving the cracker crumbs off the top.
Refrigerate up to 12 hours, or overnight, and then add the cracker crumbs before baking.

Credit:Fred Hardy II; Food Stylist: Emily Nabors Hall; Prop Stylist: Christina Brockman
it’s possible for you to also freeze squash casserole for a future bake.
Again, leave the cracker crumb topping off the casserole until you’re ready to bake.
Thaw the frozen squash casserole overnight in the fridge, then add the crumbs and bake until heated through.

Credit:Fred Hardy II; Food Stylist: Emily Nabors Hall; Prop Stylist: Christina Brockman
Another community member tried a different successful modification.
“That gave it some zing!”
Grease an 11- x 7-inch (2 quart) baking dish with cooking spray.

Credit:Fred Hardy II; Food Stylist: Emily Nabors Hall; Prop Stylist: Christina Brockman
Cook squash:
Melt 3 tablespoons of the butter in a large skillet over medium-high.
Drain liquid:
Transfer mixture to a colander set over a bowl.
Drain 5 minutes; discard any liquid.

Credit:Fred Hardy II; Food Stylist: Emily Nabors Hall; Prop Stylist: Christina Brockman
Gently fold in squash mixture.
Toss together crackers, Parmesan cheese, and melted butter until combined.

Credit:Fred Hardy II; Food Stylist: Emily Nabors Hall; Prop Stylist: Christina Brockman

Credit:Fred Hardy II; Food Stylist: Emily Nabors Hall; Prop Stylist: Christina Brockman

Credit:Fred Hardy II; Food Stylist: Emily Nabors Hall; Prop Stylist: Christina Brockman

Credit:Fred Hardy II; Food Stylist: Emily Nabors Hall; Prop Stylist: Christina Brockman

Credit:Fred Hardy II; Food Stylist: Emily Nabors Hall; Prop Stylist: Christina Brockman