Squash casserole Recipe
American · Side dish · 50 min total
A comforting Southern-style casserole made with yellow squash, creamy cheese sauce, and a buttery cracker topping. Perfect for using up summer squash.
15
min prep
min prep
35
min cook
min cook
8
servings
servings
320
kcal/serving
kcal/serving
Ingredients
- 6 cups sliced yellow squash (about 2 lbs)
- 1 medium onion, chopped
- 2 tablespoons butter
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 cup sour cream
- 1 cup shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 sleeve (about 30) buttery crackers (e.g., Ritz), crushed
- 1/4 cup butter, melted
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- In a large skillet, melt 2 tablespoons butter over medium heat. Add onion and cook until softened, about 3 minutes. Add squash and cook, stirring occasionally, until tender, about 5-7 minutes. Remove from heat.
- In a large bowl, combine cream of chicken soup, sour cream, cheddar cheese, Parmesan cheese, salt, and pepper. Stir in the cooked squash mixture until well combined.
- Spread the mixture evenly into the prepared baking dish.
- In a small bowl, mix crushed crackers with melted butter. Sprinkle evenly over the casserole.
- Bake for 25-30 minutes, until bubbly and topping is golden brown. Let stand 5 minutes before serving.
Tips
- For a lighter version, use reduced-fat soup and sour cream.
- Can be assembled a day ahead; refrigerate and add topping just before baking.
- Leftovers keep refrigerated for up to 3 days; reheat in oven or microwave.
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