Southern Squash Casserole
This Southern Squash Casserole combines fresh summer squash with creamy goodness and a crunchy topping, making it a delicious side dish perfect for gatherings.
Ingredients
Vegetables
- 2 lbs yellow squash, sliced
- 1 medium onion, diced
Dairy and Eggs
- 3 tablespoons butter for sautéing
- 1/2 cup sour cream
- 1 can (10.5 oz) cream of chicken soup
- 2 large eggs, beaten
- 1 1/2 cups shredded cheddar cheese
Spices and Seasonings
- 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 for topping
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 soft and lightly golden, about 10–12 minutes. Let the mixture 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 pepper. Mix well.
- Stir in the sautéed squash and onion mixture until everything is blended.
Baking
- Spoon the mixture into a greased 9x13-inch baking dish.
- In a small bowl, mix the crushed Ritz crackers with the melted butter and sprinkle over the top of the casserole.
- Bake for 30–35 minutes or until golden brown and bubbly.
- Let sit for 5 minutes before serving.
Notes
Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat in the oven or microwave. For variations, use different cheeses or vegetables, and consider making it vegetarian.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 21gProtein: 10gFat: 20gSaturated Fat: 10gSodium: 680mgFiber: 2gSugar: 4g
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