Description
This squash casserole is a comforting dish with a delightful crunchy topping. It combines tender squash with a savory sauce, crowned with a golden, crispy layer.
Ingredients
Scale
- 2 lbs yellow squash, sliced
- 1 medium onion, chopped
- 1/2 cup butter, melted
- 1 (10.5 oz) can cream of chicken soup
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups crushed Ritz crackers or panko breadcrumbs
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- In a large pot, bring salted water to a boil. Add the sliced yellow squash and cook for 5-7 minutes, or until tender-crisp. Drain well.
- In a large bowl, combine the cooked squash, chopped onion, 1/4 cup melted butter, cream of chicken soup, sour cream, cheddar cheese, milk, salt, and pepper. Mix until well combined.
- Pour the squash mixture into the prepared baking dish.
- In a separate small bowl, combine the crushed crackers or breadcrumbs and Parmesan cheese with the remaining 1/4 cup melted butter. Stir until the crumbs are evenly coated.
- Sprinkle the crunchy topping evenly over the squash mixture in the baking dish.
- Bake for 25-30 minutes, or until the casserole is bubbly and the topping is golden brown and crispy.
- Remove from the oven and let stand for a few minutes before serving.
Notes
- You can substitute other types of squash, like zucchini or a mix of summer squashes.
- For an extra layer of flavor, add a pinch of garlic powder or onion powder to the squash mixture.
- If you prefer a nuttier crunch, you can add 1/4 cup chopped pecans or walnuts to the topping mixture.
- This casserole is a great make-ahead dish. Prepare it up to the baking step, cover, and refrigerate. Add 10-15 minutes to the baking time if baking from cold.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 50mg