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