Old Fashioned Squash Casserole Recipe
This summer squash casserole is so simple - everyone loves this easy make-ahead side dish!
Servings 8 servings
Calories 373kcal
Ingredients
- 2 pounds yellow squash, sliced into ¼ inch slices You'll need 3-4 squash
- ½ yellow onion, diced finely diced
- 3 tablespoons butter
- 1 teaspoon salt
- ½ teaspoon black pepper
- 10.5 ounces cream of chicken soup do not dilute
- ½ cup sour cream
- 2 cups shredded cheddar cheese
- 5 tablespoons butter melted
- 2 cups buttery crackers, crushed Cheese Its or Ritz Crackers
Instructions
- Preheat the oven to 350 degrees. Spray a 9×13 casserole dish with nonstick cooking spray, set aside.
- Add 3 tablespoons butter to a large skillet over medium heat. When melted add the sliced squash and diced onion. Season with salt and pepper. Sauté until the squash is tender - about 6-7 minutes.
- Remove from heat, drain in colander to remove excess liquid.
- In a large mixing bowl, stir together cream of chicken soup, sour cream, and cheese. Fold in the drained squash. Spread into the prepared baking dish.
- Crush the crackers, mix with melted 5 tablespoons butter. Sprinkle evenly over the casserole. Bake uncovered for 25-30 until the top is golden brown and the squash is tender.
- Allow to rest for about 10 minutes before serving.
Nutrition
Calories: 373kcal | Carbohydrates: 18g | Protein: 10g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 966mg | Potassium: 388mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1018IU | Vitamin C: 20mg | Calcium: 265mg | Iron: 2mg