Southern Squash Casserole
A comforting and delicious dish highlighting fresh squash, perfect for family gatherings and weeknight dinners.
Ingredients
Main Ingredients
- 2 lbs yellow squash, sliced
- 1 medium onion, diced
- 3 tablespoons butter for sautéing
- 1/2 cup sour cream
- 1 can cream of chicken soup (10.5 oz)
- 2 large eggs, beaten
- 1 1/2 cups shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- to taste Salt and black pepper
Topping
- 1 1/2 cups crushed Ritz crackers
- 3 tablespoons butter, melted
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large skillet, melt 3 tablespoons of butter over medium heat. Sauté the sliced squash and diced onion until they are soft and lightly golden, about 10–12 minutes. Allow them to cool slightly.
- In a large mixing bowl, combine the sour cream, cream of chicken soup, beaten eggs, shredded cheddar cheese, garlic powder, paprika, salt, and black pepper. Stir in the sautéed squash and onion mixture until everything is well blended.
- Spoon the mixture into a greased 9×13-inch baking dish.
- In a small bowl, mix the crushed Ritz crackers with the melted butter. Sprinkle this topping over the squash mixture.
Baking
- Bake for 30–35 minutes or until golden brown and bubbly.
- Let sit for 5 minutes before serving.
Notes
For a creamier texture, you can add more sour cream or a little cream cheese to the mixture. Experiment with different types of cheese, such as pepper jack or gouda, for a unique twist. If you like a bit of spice, add some diced jalapeños or a dash of hot sauce to the mixture. Leftovers can be stored in an airtight container for 3-5 days, or frozen for 2-3 months.