Description
This Southern Squash Casserole is a rich, creamy comfort dish made with tender yellow squash, cheddar cheese, and a buttery Ritz cracker topping. It’s a perfect side for holidays or everyday meals.
Ingredients
6 cups yellow squash, sliced
1 medium onion, diced
3 tablespoons butter (for sautéing)
1 cup sour cream
1 can (10.5 oz) cream of chicken soup
2 large eggs, beaten
1 1/2 cups shredded cheddar cheese
1/2 teaspoon garlic powder
1/2 teaspoon paprika
Salt and black pepper, to taste
1 sleeve Ritz crackers, crushed
4 tablespoons melted butter (for topping)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Melt 3 tablespoons of butter in a large skillet over medium heat. Sauté the squash and onion for 10–12 minutes until soft and lightly golden. Let cool slightly.
- In a mixing bowl, combine sour cream, cream of chicken soup, beaten eggs, cheddar cheese, garlic powder, paprika, salt, and pepper.
- Stir in the sautéed squash and onion mixture until well combined.
- Transfer the mixture to the prepared baking dish and spread evenly.
- In a small bowl, mix crushed Ritz crackers with 4 tablespoons of melted butter. Sprinkle evenly over the casserole.
- Bake for 30–35 minutes, until the top is golden and bubbly.
- Let the casserole rest for 5 minutes before serving.
Notes
Thoroughly sauté the squash to reduce moisture and prevent a watery casserole.
Can be made ahead and refrigerated before baking.
Swap cream of chicken soup for mushroom or celery for a different flavor.
Use gluten-free crackers and soup for a gluten-free version.
Store leftovers in an airtight container in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 4g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 60mg
