French onion squash casserole uses French onion dip instead of mayonnaise for a yummy twist on tradition.
This is a twist on traditional squash casserole that I threw together as an experiment but which turned out to be really yummy. I used one of my favorite sauces, this French onion dip cheese fondue, as the binder, instead of using mayo or sour cream. It really turned out great, so I thought I’d share:-)
Everyone who makes squash casserole has his or her favorite techniques. Over the years, I’ve settled on a few of my own preferences….
Boil or Saute?: A sautÃ© gives greater control over the squash and allows you to stop cooking when it gets just fork tender. Squash casserole looks and tastes better when squash is in tender chunks rather than mush:-)
Onion: Squash and onion are a match made in heaven. In addition to the fresh onion in this recipe, an extra onion kick comes from the prepared French onion dip.
Sauce: Cheese is a key player in any squash casserole, but the binding agents vary. Some recipes use egg and mayonnaise. Others sour cream. This one uses French onion dip and cheddar cheese soup.
Make ahead: Squash casserole is a perfect dish to make the day before baking & serving. Prepare squash and layer in baking dish, refrigerating until ready to bake. Make crumb topping just before baking so crumbs will be crisp. If coated with butter too soon, they will be soggy.
Serving Size: 1
Amount Per Serving: Calories: 5436 Total Fat: 392g Saturated Fat: 133g Cholesterol: 323mg Sodium: 2365mg Carbohydrates: 447g Sugar: 218g Protein: 73g
If you try this, I’d love to hear what you think. Comments are welcome and much appreciated:-) Thanks so much for stopping by! Be blessed, and stay savvy!!!