I baked a squash casserole for Sunday dinner and when I cut into it, liquid ran all over the dish. My friend from Bible study told me what I’d missed.
The Usual Causes
- Watery vegetables. Squash, zucchini, spinach and mushrooms release a lot of water as they bake.
- Frozen vegetables added frozen. The ice melts into the casserole.
- Too much sauce or liquid.
- Cutting it too soon. A casserole needs time to set.
The Fixes
- Cook or salt watery vegetables first. Sauté squash or zucchini, or salt it and let it drain in a colander for 20 minutes, then pat dry.
- Thaw and squeeze frozen vegetables. Especially spinach.
- Use a little less liquid than you think.
- Let it rest 10 to 15 minutes before cutting.
Frequently Asked Questions
Can I fix a watery casserole after baking?
Bake it a little longer uncovered so some liquid cooks off, then let it rest.
Does cheese help?
Cheese and bread crumbs soak up a little moisture and help it hold together.
Drain the vegetables and give it a rest, and every slice will hold its shape.
