Description
This classic Southern Squash Casserole is creamy, cheesy, and topped with buttery crackers for the ultimate comfort food dish. Perfect for holidays, potlucks, or weeknight dinners, it’s a crowd-pleasing way to enjoy summer squash
Ingredients
2 pounds yellow squash, sliced
½ cup onion, chopped
2 tablespoons butter
½ cup sour cream
1 can (10.5 oz) cream of chicken soup (or cream of mushroom for vegetarian)
1 cup shredded cheddar cheese
Salt and pepper, to taste
2 cups crushed buttery crackers (like Ritz)
¼ cup butter, melted
Instructions
Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add sliced squash and chopped onion; cook for about 10 minutes until tender. Drain excess liquid.
In a large bowl, mix cooked squash and onion with sour cream, cream of chicken soup, and shredded cheddar cheese. Season with salt and pepper.
In a separate bowl, stir crushed crackers with melted butter until evenly coated.
Transfer squash mixture to the prepared baking dish and spread evenly.
Top with the buttered cracker crumbs.
Bake for 25–30 minutes, or until topping is golden and casserole is bubbling.
Serve hot.
Notes
For a vegetarian version, use cream of mushroom soup instead of chicken. Add a pinch of cayenne for a slight kick, or stir in cooked bacon for added richness. You can prep this a day ahead and bake before serving.
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 270
- Sugar: 4g
- Sodium: 560mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 35mg