Old Fashioned Squash Casserole Recipe

Old Fashioned Squash Casserole Recipe

This summer squash casserole is so simple - everyone loves this easy make-ahead side dish!

Course Vegetables and Side Dish

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 373kcal

Author Deb Clark

Ingredients

2 pounds 3-4 yellow or zucchini squash, sliced into ¼ inch slices
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. If necessary, blot the squash with paper towels.
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.

Video

Notes

For a little extra flavor, sprinkle some parmesan cheese over the top before it goes in the oven.

Store leftover squash casserole in an airtight container or with plastic wrap for 3-4 days. It freezes well, but it's best frozen without the cracker topping. Reheat in oven.

Nutrition