Southern Squash Casserole
A comforting and creamy dish that highlights the flavors of summer squash, perfect for family gatherings and potluck.
Ingredients
Vegetable Base
- 2 lbs yellow squash, sliced
- 1 medium onion, diced
Casserole Mix
- 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
- Salt and black pepper, to taste
Topping
- 1 1/2 cups crushed Ritz crackers
- 3 tablespoons butter, melted To mix with crackers
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large skillet, melt 3 tablespoons of butter over medium heat.
- Add in the sliced squash and diced onion, and sauté until they are soft and lightly golden, about 10–12 minutes. Let them 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 9x13-inch baking dish.
Topping and Baking
- In a small bowl, mix the crushed Ritz crackers with melted butter, then sprinkle this over the top of the casserole.
- Bake in the preheated oven for 30–35 minutes, or until the casserole is golden brown and bubbly.
- Allow it to sit for about 5 minutes before serving.
Notes
For extra flavor, consider adding grated parmesan cheese on top before baking. You can also include chopped jalapeños or red pepper flakes for a spicy kick. Ensure not to overcook the squash during sautéing.