Make a crunchy topping: The secret to the perfect crunchy topping is adding melted butter to the breadcrumbs before putting them on the casserole.You can also use a blend of cheeses, such as Cheddar and pepper jack. In a large pot add the squash, garlic, onion, salt, and water to cover and bring to a boil. This casserole works well with anything from mild to extra sharp Cheddar, so use whatever type of Cheddar you prefer. Place remaining bacon grease in the same skillet and cook onions, garlic, peppers and seasoning over medium heat for four to five minutes. Choose your cheese: Freshly grated Cheddar cheese tends to melt slightly better than bagged pre-shredded cheese, but this casserole will still be delicious whichever you choose.It's totally fine to use regular table salt, but cut the amount of salt in half if you do so. Mind the salt: This recipe calls for seasoning the squash with kosher salt, a favorite of many chefs and home cooks.
Be sure to drain it very well so your casserole won't be watery. Its nutritious, readily available, and theres a variety for every season. Drain the squash well: Before assembling the casserole, you'll briefly simmer the squash in salted water and then drain.Simply wash the squash well before cooking-it's that easy! Tips for the Best Yellow Squash Casserole You don't need to remove the seeds from yellow squash either, nor do you need to salt it before cooking.
Like zucchini, yellow squash has a thin peel and becomes very tender when cooked, so there's no need to peel it.
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