I’ve never met a squash casserole that I didn’t like.
It has long been my favorite thing to eat.
My mom made it all the time when I was little.
She would just serve it with salt and pepper as a garnish.
Nonetheless, I enjoyed it and would sneak leftovers from the fridge when mom wasn’t looking.
As a squash enthusiast, I’ve created my fair share of dull, uninspired, and flavorless squash meals over the years.
However, my life was transformed when I discovered this Black-Eye pea squash casserole dish.
Since then, I’ve been creating delicious squash casseroles for my family and friends.
A excellent casserole dish, in my experience, is always a crowd-pleaser and a delightful complement to holiday feasts.
It’s the ideal one-pan weeknight supper since you can toss everything into the dish and bake it straight in the oven.
Contents
- About Black Eyed Pea Squash Casserole
- How to Make Black Eyed Pea Squash Casserole
- How to Store Leftover Black Eyed Pea Squash Casserole
- How to Freeze the Black Eyed Pea Squash Casserole
- Tips for Making and Reheating Black Eyed Pea Squash Casserole
- How to Choose the Best Yellow Squash
- Final Word
- FAQs
- How do you make Paula Deen’s squash casserole?
- Why is my squash casserole watery?
- Why is my cooked squash mushy?
- Does canned squash get mushy?
- Should you salt squash before cooking?
- How do you keep casserole topping from getting soggy?
- How do you not overcook squash?
- How do you keep squash crisp?
- What happens when squash gets too big?
About Black Eyed Pea Squash Casserole
Squash dish is a simple dish made with squash, butter, and eggs.
Although a casserole is similar to a souffle, it contains less air and does not need egg whites to remain light.
When cooked, the lattice top transforms into a delectable crust of black-eyed peas, squash, and eggs.
Black Eyed Pea squash casseroles are filling and can keep you warm throughout the winter months.
The dish contains a variety of spices and is likely to please just about anybody.
If you’re seeking for a healthy alternative to traditional casseroles, black-eyed pea squash casserole could be precisely what you’re looking for.
It’s a low-calorie, low-fat supper with a high protein and mineral content.
When you don’t like the flavor of meat, this meal is an excellent option.
Enjoy the taste of this excellent dish by making Black Eyed Pea squash casserole.
It goes well with meat dishes, mashed potatoes, and steamed veggies.
It’s so simple to make, yet it’s delicious and nutritious.
How to Make Black Eyed Pea Squash Casserole
Would you like to impress your guests?
Do you want to produce an appetizer that is so amazing and tasty that everyone will be raving about it for years?
If so, this recipe for Black Eyed Pea Squash Casserole is for you.
What you’ll Need:
Instructions
Cut each squash into four pieces after removing the tips.
When you make this Black Eyed Pea squash casserole for a supper, it will bring a smile to your family’s face.
The dish is heavy in protein and low in fat, making it an excellent New Year’s supper.
For a classic Sunday dinner, serve this squash casserole with roasted chicken or ham on Christmas Day.
Serve with fried tofu for a vegetarian Thanksgiving feast.
Regardless of the many options, one thing is certain: this meal will be a hit every time your family wants it.
How to Store Leftover Black Eyed Pea Squash Casserole
If you wish to prepare your Black Eyed Pea squash casserole ahead of time and freeze it for guests or a quick evening supper, store it in the fridge.
However, don’t freeze the casserole until it’s finished baking.
It will turn mushy and overdone if left in the oven for too long.
Prepare your Black Eyed pea squash casserole and refrigerate it overnight before baking in the morning.
The meal will still be excellent, but the colorful portion of the lovely crust will be less crunchy.
How to Freeze the Black Eyed Pea Squash Casserole
Using an airtight container or freezer bag is the best method to keep squash casserole.
To remove extra air from a freezer bag, push it into the center of the pan.
This prevents it from clinging to other foods when moved.
Tips for Making and Reheating Black Eyed Pea Squash Casserole
If you’ve ever had a negative Black-Eyed Pea squash casserole encounter, don’t give up just yet.
This delicacy may still be made without burning your tongue or wasting your time and money.
Make the greatest Black Eyed pea squash casserole by following these suggestions.
How to Choose the Best Yellow Squash
The taste and quality of the completed meal will be heavily influenced by the kind of yellow squash used.
Its possible to end up with an un-editable meal.
Here are some suggestions for selecting the best yellow squash.
Final Word
This delicious Black Eyed Pea squash casserole recipe.
If you like casseroles, this one is a great reminder that healthy cuisine can be just as rich, creamy, and tasty as its more conventional competitors.
Aside from being a simple, smooth side dish that the whole family will enjoy, this Black-Eyed Pea squash casserole recipe is also high in vitamins and minerals.
You never know when you’ll need vitamins or minerals.
You may as well eat them while they’re still tasty!
FAQs
How do you make Paula Deen’s squash casserole?
Sauté the sliced onion in butter in a separate medium-sized pan for 5 minutes. Remove from pan and combine squash, onions, sour cream, Paula Deen’s House Seasoning, and sharp cheddar cheese in a large mixing bowl. Fill a greased casserole dish halfway with the mixture and sprinkle with cracker crumbs. Cook for 25–30 minutes.
Why is my squash casserole watery?
How can you prevent the squash casserole from becoming soggy? To avoid the squash from becoming wet, salt, par-cook, and drain it before assembling the dish. The egg, sour cream, mayonnaise, and cheese combination also functions as a thickening binder.
Why is my cooked squash mushy?
Not Using the Proper Cooking Method
In general, roasted squash has a considerably softer texture, which may become mushy if blended with other ingredients, but makes it suitable for purée, soup, or mashed potatoes.
Does canned squash get mushy?
Squashes are difficult to can at home since they are low acid vegetables that must be pressure canned. The difficulty is that they tend to come apart into mush in the pressure canner, making even heat penetration through the jar difficult.
Should you salt squash before cooking?
If you cut a squash into rounds, sprinkle kosher salt on top, then place them in a dish for 30 minutes, you’ll find the squash circles resting in a pool of water when you return. The salt on the surface of the vegetable takes out additional moisture, which you can simply eliminate before frying the pieces.
How do you keep casserole topping from getting soggy?
How to Keep Food From Souring
Keep them warm. They should be warmed just before serving.
Place on baking sheets that have been sprayed with clean paper towels.
To keep warm, use a standard oven warmed to 200 degrees Fahrenheit.
If you’re cooking outside, you can also use a chafing dish.
How do you not overcook squash?
Because squash continues to soften after cooking, it’s a good idea to take it from the heat source just before it’s done, allowing the residual heat to bring it to the right doneness.
How do you keep squash crisp?
Blanch squash for 3 minutes (4 minutes at altitudes higher than 3,500 feet) after the water comes to a boil. After 3 minutes, remove the squash using a basket or colander and immerse it in cold or ice water. The crisper the squash slices or shredded squash remain, the faster they cool.
What happens when squash gets too big?
If you wait too long, the seeds will be enormous, rough, and difficult to chew, and the meat will be less soft. Large summer squash are still edible and have a similar flavor to immature squash. More mature squash, on the other hand, are less appealing due to the texture of the flesh and seeds.
