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Summer Squash Casserole Recipe

American · Side dish · 45 min total

A creamy, cheesy baked dish that showcases tender summer squash and zucchini, perfect for using up garden abundance.

Ingredients

• 4 cups sliced yellow summer squash (about 3 medium)
• 4 cups sliced zucchini (about 3 medium)
• 1 medium onion, chopped
• 2 tablespoons butter
• 1 can (10.5 oz) condensed cream of chicken soup
• 1 cup sour cream
• 1 cup shredded carrots
• 1 cup shredded sharp cheddar cheese
• 1/2 cup crushed buttery crackers (like Ritz)
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
2. In a large skillet, melt butter over medium heat. Add onion and cook until softened, about 3 minutes.
3. Add sliced squash and zucchini; cook, stirring occasionally, until tender, about 5-7 minutes. Remove from heat.
4. In a large bowl, combine cream of chicken soup, sour cream, shredded carrots, cheddar cheese, salt, and pepper. Stir in the cooked vegetables.
5. Transfer mixture to the prepared baking dish. In a small bowl, mix crushed crackers and Parmesan cheese; sprinkle over the top.
6. 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 crumb topping just before baking.
• Leftovers can be reheated in the oven or microwave.

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