Southern Squash Casserole (Print Format)
Tender yellow squash baked with cheese and cream soup, topped with buttery crushed crackers for the perfect side dish.
# Ingredients:
→ Main ingredients
01 -
3 pounds yellow squash, sliced into ¼-inch rounds
02 -
1 small onion, finely chopped
03 -
1 tablespoon olive oil or butter
04 -
1 teaspoon salt
05 -
½ teaspoon black pepper
→ Creamy filling
06 -
1 cup sharp cheddar cheese, shredded
07 -
½ cup sour cream or mayonnaise
08 -
1 large egg, beaten
09 -
1 can (10.5 oz) cream of chicken or mushroom soup
→ Crispy topping
10 -
1 sleeve Ritz crackers, crushed
11 -
3 tablespoons butter, melted
# Steps:
01 -
Preheat your oven to 350°F and grease a 9x13-inch baking dish really well so nothing sticks.
02 -
Heat your oil or butter in a large skillet over medium heat. Add the sliced squash and chopped onions, then cook for about 10 minutes, stirring often, until the squash gets nice and tender. Drain off any extra liquid that builds up.
03 -
In a big bowl, mix together your cooked squash and onions with the cream soup, sour cream, shredded cheese, beaten egg, salt, and pepper. Stir everything until it's well combined and creamy.
04 -
Pour your squash mixture into the greased baking dish and spread it out evenly so it cooks uniformly.
05 -
In a small bowl, mix your crushed crackers with the melted butter until they're well coated. Sprinkle this mixture evenly over the top of your casserole.
06 -
Pop it in the oven for 35-40 minutes, until the top turns golden brown and you can see it bubbling around the edges. That's when you know it's perfectly done!
# Tips:
01 -
This casserole is perfect for using up abundant summer squash when it's in season and at its best.
02 -
You can assemble this dish earlier in the day and bake it just before serving - great for entertaining!
03 -
Try adding cooked bacon or diced ham to make it heartier, or mix different cheeses like Monterey Jack for variety.
04 -
For a little heat, add a pinch of cayenne pepper or a few dashes of hot sauce to the mixture.
05 -
Make sure to drain any excess liquid from the cooked squash so your casserole doesn't turn out watery.