Description
This summer squash casserole is a simple, comforting dish that brings out the best in fresh zucchini and yellow squash. It is perfect for using up your garden’s bounty.
Ingredients
Scale
- 3 cups sliced yellow squash (about 3 medium)
- 3 cups sliced zucchini (about 3 medium)
- 1 cup chopped onion
- 1/2 cup butter, melted
- 1 (10.75 ounce) can cream of mushroom soup
- 1 cup shredded Cheddar cheese
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup crushed butter crackers (like Ritz)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large pot, combine the sliced yellow squash, zucchini, and chopped onion. Add enough water to cover. Bring to a boil and cook until tender, about 8-10 minutes. Drain well.
- In a large bowl, combine the cooked squash and onion mixture with the melted butter, cream of mushroom soup, shredded Cheddar cheese, milk, salt, and pepper. Mix until well combined.
- Spoon the mixture into a 9×13 inch baking dish.
- Sprinkle the crushed butter crackers evenly over the top of the casserole.
- Bake for 25-30 minutes, or until bubbly and the topping is golden brown.
- Let stand for a few minutes before serving.
Notes
- For extra flavor, you can sauté the onion in a little butter before adding it to the squash mixture.
- Feel free to substitute other cheeses, such as Colby Jack or Monterey Jack, for the Cheddar.
- If you prefer a crispier topping, you can toast the crushed crackers in a dry pan for a few minutes before sprinkling them on.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 320
- Sugar: 5g
- Sodium: 750mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 45mg