Squash Casserole Recipe
This Squash Casserole is a creamy, cheesy side dish topped with buttery crackers. Easy to make and always a hit at family dinners and holiday gatherings.
Equipment
- Large skillet
- Medium mixing bowl
- 9x13-inch baking dish
Ingredients
- 6 cups yellow squash thinly sliced (about 4 medium squash)
- 1 small onion finely chopped
- 2 tablespoons unsalted butter
- ½ cup sour cream
- 1 can 10.5 oz cream of mushroom soup
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 1½ cups shredded cheddar cheese
- 1 cup Ritz crackers crushed (about 1 sleeve)
- 2 tablespoons unsalted butter melted
Instructions
Step 1: Sauté the squash and onions
- Start by heating 2 tablespoons of butter in a large skillet over medium heat. Add the sliced yellow squash and chopped onions.
- Cook for about 8–10 minutes, stirring occasionally, until the squash is tender and the onions are translucent. Remove from heat and set aside.
Step 2: Mix the creamy filling
- In a medium mixing bowl, combine the sour cream, cream of mushroom soup, salt, black pepper, and garlic powder.
- Stir until everything is well blended. Add the cooked squash and onions to the bowl, then gently mix to coat the vegetables in the creamy mixture.
Step 3: Add the cheese
- Stir 1 cup of shredded cheddar cheese into the squash mixture. This adds a rich, cheesy flavor that makes the casserole irresistible. Once mixed, transfer the filling to a greased 9x13-inch baking dish, spreading it out evenly.
Step 4: Make the buttery cracker topping
- In a small bowl, mix the crushed Ritz crackers with the melted butter. Sprinkle this mixture evenly over the top of the casserole. Finally, sprinkle the remaining 1/2 cup of shredded cheddar cheese on top for extra gooey goodness.
Step 5: Bake to perfection
- Preheat your oven to 350°F. Bake the casserole for 25–30 minutes, or until the top is golden brown and bubbling. Let it cool for a few minutes before serving, it’s hard to wait, but trust me, it’s worth it!