Southern Squash Casserole
A delicious and comforting casserole featuring sliced yellow squash, creamy ingredients, and a crunchy topping, perfect as a side dish for family gatherings or cozy dinners.
Ingredients
Vegetables
- 2 pounds yellow squash (sliced) Use fresh, seasonal squash.
- 1/2 cup onion (chopped)
Creamy Base
- 2 tablespoons butter For sautéing.
- 1/2 cup sour cream
- 1 can cream of chicken soup (or cream of mushroom for vegetarian option)
- 1 cup shredded cheddar cheese Can substitute with mozzarella or pepper jack.
- Salt to taste salt and pepper
Topping
- 2 cups crushed buttery crackers (such as Ritz) Substitute with gluten-free crackers if needed.
- 1/4 cup butter (melted)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 2-quart baking dish.
- In a large skillet, melt 2 tablespoons of butter over medium heat.
- Add the sliced yellow squash and chopped onion, sautéing until tender, about 5-7 minutes.
- Remove from heat and let cool slightly.
Mixing
- In a large bowl, combine the sautéed squash and onion with sour cream, cream of chicken soup, shredded cheddar cheese, salt, and pepper. Stir until well combined.
- Pour the mixture into the prepared baking dish, spreading it evenly.
Topping
- In a separate bowl, mix the crushed buttery crackers with the melted butter and sprinkle over the casserole.
Baking
- Bake in the preheated oven for 30-35 minutes, or until bubbly and golden brown.
- Let cool for a few minutes before serving.
Notes
To store leftovers, let the casserole cool completely, cover tightly, and refrigerate for 3-5 days. For freezing, wrap well and store for up to 2 months.