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How to Freeze Squash Casserole Without Losing Flavor

Freezer-Friendly Squash Casserole

A creamy yellow-squash casserole made with sharp Cheddar, eggs, milk, butter, onion, and buttery round crackers. Freeze it before baking for the best texture, then finish it with a fresh crunchy topping after thawing.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 minute
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Casserole
  • 4 cups Yellow squash, sliced about 1/4 inch thick
  • 1/2 cup Onion, finely chopped
  • 1 cup Sharp Cheddar cheese, shredded
  • 2 Large eggs, beaten
  • 3/4 cup Milk
  • 1/4 cup Butter, melted
  • 35 crackers Buttery round crackers, crushed
Seasoning
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon Black pepper

Method
 

Step-by-Step
  1. Wash and slice the yellow squash into pieces about 1/4 inch thick. Cook the squash and chopped onion in lightly salted boiling water for 5–8 minutes, until just tender, then drain very well.
  2. Leave the squash and onion in a colander for several minutes. Press out excess water carefully, since thorough draining helps prevent a watery or mushy casserole after freezing.
  3. In a large bowl, combine the beaten eggs, milk, melted butter, salt, pepper, shredded Cheddar, and most of the crushed crackers. Reserve about one-third of the cracker crumbs for a fresh topping after thawing.
  4. Fold the drained squash and onion into the egg and cheese mixture. Transfer the mixture to a greased 8-inch square or 2-quart casserole dish.
  5. For immediate serving, cover with the reserved crumbs and bake at 350°F for 35–40 minutes, until bubbling and set in the center. For freezing, leave off the cracker topping and cool the assembled casserole completely.
  6. Wrap the cooled, unbaked casserole tightly with plastic wrap followed by aluminum foil, or place it in an airtight freezer-safe container. Label it with the name and date, then freeze for up to 2–3 months.
  7. Thaw the casserole overnight in the refrigerator. Add fresh cracker crumbs and a little melted butter, then bake uncovered at 350°F for about 30–40 minutes, until hot throughout and the center reaches 165°F.

Notes

Freezing before baking generally preserves the texture better than freezing after baking. If freezing a baked casserole, cool it completely, cover it with foil, and reheat it covered to reduce drying. Use sharp Cheddar and freshly melted butter for the fullest flavor.