Squash Casserole
Creamy yellow squash baked with cheese and buttery cracker topping - a Southern summer side dish favorite.
Prep Time
20m
Cook Time
35m
Servings
10
Difficulty
Easy
Nutrition Per Serving
fat
24
carbs
18
fiber
2
protein
10
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Ingredients
Shop- 2 lbs yellow squash, sliced
- 1 onion, diced
- 2 tablespoons butter
- 1 can cream of chicken soup
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 2 eggs, beaten
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups crushed Ritz crackers
- 4 tablespoons melted butter
Instructions
Preheat oven to 350°F. Grease a 9x13-inch baking dish.
Boil squash and onion 10 minutes until tender. Drain well.
Mash squash slightly with a fork.
Mix soup, sour cream, 1 cup cheese, eggs, salt, and pepper.
Fold in squash mixture.
Pour into prepared baking dish and top with remaining cheese.
Mix crushed crackers with melted butter and sprinkle on top.
Bake 30-35 minutes until bubbly and golden.
Chef's Comfy Tip
Make sure to drain the squash really well - excess water will make your casserole soupy instead of creamy.
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