Amazing Sour Cream Squash Casserole 25 min

Here at 911Recipes.com, we believe that good food should be easy and comforting. That’s why Alara Kohn and our family love sharing recipes like this incredible sour cream squash casserole. It’s a dish that just feels like home. It’s simple to make but tastes like you spent hours in the kitchen. Get ready for a truly delightful side dish.

This sour cream squash casserole is a winner for so many reasons. It’s incredibly easy to whip up, making it perfect for busy weeknights or potlucks. The creamy, tangy sauce coats the tender squash beautifully. It’s pure comfort food!

• Super simple to prepare.
• Creamy, cheesy, and full of flavor.
• A fantastic way to use up summer squash.
• It’s a true taste of home, just like you’d find at 911Recipes.com.

To make your sour cream squash casserole truly shine, a few little tricks go a long way. When choosing your squash, look for firm, medium-sized ones; they tend to have fewer seeds and a better texture. Slice them evenly so they all cook at the same rate. Don’t overcook the squash in the skillet; it will finish cooking in the oven. This helps prevent a watery casserole. For the topping, if you want extra crunch, mix a tablespoon of melted butter into your bread crumbs before sprinkling them over the top. This little step makes a big difference!

Gathering your ingredients is the first step to a perfect dish. You’ll need:

• 1 pound yellow squash, sliced thinly
• 1/2 cup onion, chopped fine
• 1/4 cup butter for sautéing
• 1 can (10.5 ounces) condensed cream of mushroom soup
• 1 cup full-fat sour cream for that tangy creaminess
• 1/2 cup shredded cheddar cheese, plus more if you love cheese
• 1 teaspoon salt, or to your taste
• 1/2 teaspoon black pepper, freshly ground is best
• 1/4 cup bread crumbs for a lovely crunchy topping

Making this sour cream squash casserole is a breeze. Follow these simple steps for a delicious result every time. You’ll love how quickly it comes together!

First things first, preheat your oven to 375°F (190°C). In a large skillet, melt the butter over medium heat. Add your chopped onion and let it cook until it’s nice and soft, about 5 minutes. Then, toss in the thinly sliced yellow squash. Cook these together for another 5-7 minutes until they’re just starting to get tender, but not mushy. This starts building our flavor base.

While the squash is cooking, grab a medium mixing bowl. Combine the condensed cream of mushroom soup, the sour cream, and the shredded cheddar cheese. Add your salt and pepper here too. Stir everything together until it’s smooth and creamy. Make sure it’s all well combined before you add the veggies.

Now, gently add the cooked squash and onion mixture to your creamy sour cream blend. Stir very carefully to coat everything evenly. Pour this delightful mixture into a greased 8×8 inch baking dish. Spread it out so it’s nice and even. Sprinkle the bread crumbs evenly over the top. This gives us that perfect crunchy crust. Pop it into your preheated oven. Bake for about 25-30 minutes. You’re looking for it to be bubbly around the edges and have a lovely golden-brown topping. Let it stand for a few minutes before serving. This helps everything set up nicely.

This creamy squash casserole is a fantastic side dish for so many meals. I love serving it with roasted chicken or grilled pork chops. It also makes a wonderful addition to a holiday spread! Leftovers? No problem! Let the casserole cool completely. Then, cover it tightly with plastic wrap or foil. Store it in the refrigerator for up to 3 days. To reheat, simply cover the dish with foil and bake at 350°F (175°C) for about 15-20 minutes, or until heated through. Sometimes, I even pop a portion in the microwave for a quick, comforting bite.

Got questions about this easy squash recipe? I’ve got answers! Many folks wonder about ingredient swaps. Can you use zucchini instead of yellow squash? Absolutely! Just be aware zucchini might release a bit more water, so you might need a slightly longer baking time. Some people ask about adding other veggies; feel free to toss in some cooked broccoli or bell peppers for extra flavor and color. What if I don’t have cream of mushroom soup? Cream of celery soup is a good substitute, or even a simple béchamel sauce if you’re feeling ambitious! For a spicier kick, add a pinch of cayenne pepper to the sour cream mixture. These little tweaks make this vegetable side dish truly your own.

Here’s a general idea of what you can expect in each serving of this delicious sour cream squash casserole. Keep in mind these are estimates and can change based on the specific brands and ingredients you use. It’s a tasty treat with around 200 calories per serving, 15g of fat, 5g of protein, and 12g of carbohydrates.

Amazing Sour Cream Squash Casserole 25 min

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• Author: AlaraKohn
• Total Time: 45 minutes
• Yield: 6 servings
• Diet: Vegetarian

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Description

This sour cream squash casserole recipe offers a delightful blend of tender squash and a creamy, tangy sour cream sauce. It’s an easy and comforting dish perfect for any occasion.

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Ingredients

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• 1 pound yellow squash, thinly sliced
• 1/2 cup chopped onion
• 1/4 cup butter
• 1 can (10.5 ounces) condensed cream of mushroom soup
• 1 cup sour cream
• 1/2 cup shredded cheddar cheese
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup bread crumbs

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Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the sliced yellow squash to the skillet and cook for another 5-7 minutes, until slightly tender.
4. In a mixing bowl, combine the cream of mushroom soup, sour cream, shredded cheddar cheese, salt, and pepper. Stir until well combined.
5. Add the cooked squash and onion mixture to the sour cream mixture and stir gently to coat.
6. Pour the mixture into a greased 8×8 inch baking dish.
7. Sprinkle the bread crumbs evenly over the top.
8. Bake for 25-30 minutes, or until bubbly and lightly browned.
9. Let stand for a few minutes before serving.

Notes

• For a richer flavor, you can use a combination of cheddar and Monterey Jack cheese.
• If you prefer a crispier topping, add a tablespoon of melted butter to the bread crumbs before sprinkling them over the casserole.
• This casserole can be assembled ahead of time and baked just before serving.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 200
• Sugar: 5g
• Sodium: 450mg
• Fat: 15g
• Saturated Fat: 8g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 30mg