Easy Squash Casserole Recipe
Easy squash casserole recipe that is loaded with flavor in a creamy cheese sauce and topped with crunchy Ritz crackers – a super side dish that can be served with so many main dishes!
Try it with Pork Tenderloin. See our recipe for How to Cook Pork Tenderloin in the Instant Pot for an easy pork main dish.
Or pair it with Baked Salmon that is prepared in the oven or with Salmon Patties that you cook on the stovetop. Any way you serve it everyone will want more of this delicious squash casserole!
Squash Casserole Ingredients – Basic Recipe
Yellow Squash – Wash and slice into thin round circles.
Onion – White or Vidalia onion for a mild flavor. Chop into small pieces.
Cheddar Cheese – Shredded. Sharp or mild for your preference of taste.
Butter – 1/4 stick. Just a couple of pats.
Egg – 1 medium or large. Whisk it into the ingredients for a binding agent.
Milk – Whole, Fat Free, or Skim. Adds creamy moisture to the casserole.
Cream of Chicken Soup – Campbell’s Soup mixes with cheese and other ingredients for a creamy sauce. See variations below for substitution ideas.
Ritz Crackers – For a slightly crunchy topping that adds a rich buttery flavor from the crackers. See variations below for a healthier squash casserole using an alternate topping.
Easy Squash Casserole Recipe Directions
The complete recipe directions are below in the recipe care, but to summarize how easy it is to make this dish do the following steps. Wash squash and slice into rounds.
Chop and dice onions. Boil squash and onions in salted water until tender and drain thoroughly so your casserole is not watery.
Add other ingredients (except Ritz crackers) and mix in a large bowl until combined well.
Pour mixture into a greased casserole dish and top with crushed Ritz crackers.
Bake in a 350°F oven for about 20 minutes or until hot and bubbly with the crackers slightly browned and crispy.
Need another side to pair up with this squash side dish? Try fresh asparagus. You can cook it in the air fryer or oven. Air Fried Asparagus is delicious, quick and easy or if you prefer to use the oven try Baked Asparagus.
Easy Squash Casserole: A Delicious Side Dish
If you’re looking for a tasty and easy way to enjoy fresh summer squash, look no further than this easy squash casserole recipe!
This dish is a southern classic side dish that’s perfect for summer months when fresh vegetables are abundant.
Whether you’re serving it with fried chicken or pork chops, this casserole is sure to become a favorite at your dinner table.
Let’s dive into the ingredients, how to bake it, ways to serve, storage tips, and some pro tips!
Premium Ingredients
Premium ingredients to make a rich tasting squash casserole:
- Fresh Summer Squash: About 4 cups of sliced yellow squash (you can use both yellow and zucchini)
- Sweet Onion: 1 medium-sized onion, chopped
- Red Bell Pepper: 1 chopped (for a pop of color and flavor)
- Sour Cream: 1 cup for creaminess
- Cream of Chicken Soup: 1 can to add a savory flavor
- Sharp Cheddar Cheese: 1 cup, shredded (or your favorite types of cheese)
- Monterey Jack Cheese: 1 cup, shredded for extra cheesiness
- Kosher Salt: 1 teaspoon
- Black Pepper: 1/2 teaspoon
- Cayenne Pepper: A pinch for a little kick (optional)
- Ritz Crackers: 1 sleeve crushed (for a buttery topping)
- Unsalted Butter: 4 tablespoons, melted
- Olive Oil: For cooking the vegetables
How to Bake the Casserole
Now that we have our ingredients ready, let’s get started with the recipe!
- Prep the Vegetables: Start by washing your fresh yellow squash and slicing it into thin rounds. This helps it cook evenly. Then, chop the sweet onion and red bell pepper.
- Cook the Squash Mixture: In a large skillet, heat 1-2 tablespoons of olive oil over medium heat. Add the chopped onion and red bell pepper, and sauté until they become tender, about 5 minutes. Then, add the sliced squash to the skillet. Cook for another 5-7 minutes, stirring occasionally, until the squash is slightly soft. This helps reduce excess moisture that can make your casserole watery.
- Make the Creamy Sauce: In a large bowl, combine the sour cream, cream of chicken soup, shredded cheddar cheese, shredded Monterey Jack cheese, kosher salt, black pepper, and cayenne pepper (if using). Mix until well combined.
- Combine Everything: Add the cooked squash mixture to the bowl with the creamy sauce. Stir everything together until the squash is coated.
- Prepare the Baking Dish: Preheat your oven to 350°F (175°C). Grease a baking dish with a little butter or cooking spray to prevent sticking. Pour the squash mixture into the greased baking dish, spreading it out evenly.
- Add the Topping: In a small bowl, combine the crushed Ritz crackers with the melted butter. Mix well, then sprinkle this buttery cracker topping over the squash mixture. This will create a crispy, golden brown crust on top!
- Bake: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25 minutes. After that, remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the casserole is bubbly.
- Cool and Serve: Once it’s done, let the casserole cool for a few minutes. This makes it easier to serve and allows the flavors to settle.
Ways to Serve
This easy squash casserole is a versatile side dish that pairs well with many meals. Here are some great ideas on how to serve it:
- With Fried Chicken: The creamy and cheesy flavors of the casserole complement crispy fried chicken perfectly.
- As a Side for Pork Chops: The rich flavors of the casserole balance the savory taste of pork chops, making it an ideal pairing.
- At Special Occasions: Bring this casserole to family gatherings, potlucks, or summer barbecues. It’s always perfect for a Thanksgiving or Christmas side dish!
- With a Fresh Salad: Serve it alongside a light, fresh salad for a balanced meal.
Storage
If you have leftovers (which might not be very likely because it’s so good!), here’s how to store your casserole:
- Refrigerate: Once the casserole has cooled, cover it with plastic wrap or transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days.
- Reheat: To reheat, simply place it in the oven at 350°F (175°C) for about 20 minutes, or until heated through. You can also microwave individual portions for a quick meal.
Pro Tips
To make the best squash casserole, here are some pro tips from home cooks:
- Reduce Excess Moisture: If you find that your casserole tends to be watery, you can sprinkle the sliced squash with a little kosher salt and let it sit on paper towels for 10-15 minutes before cooking. This draws out excess water.
- Use Fresh Ingredients: Try to use fresh summer squash and vegetables from farmers markets. They add the best flavor and texture.
- Experiment with Cheese: Don’t be afraid to mix different types of cheese! You can use mozzarella, gouda, or even a little parmesan for added flavor.
- Add a Twist: For a unique flavor, consider adding some cooked crumbled bacon or a sprinkle of fresh parsley on top before serving.
Conclusion
This easy squash casserole is a delicious way to enjoy fresh summer vegetables.
With layers of tender squash, a creamy sauce, and a crispy cracker topping, it’s sure to please the whole family.
Whether you serve it as a side dish or a main dish, it’s the perfect way to highlight the flavors of summer.
Try this recipe at your next dinner, and you might just find a new favorite! Enjoy your cooking adventure!
Substitutions and Recipe Variations
Can You Use Frozen Squash?
A lot of people ask if you can use frozen squash instead of fresh squash in this recipe. You can use frozen squash.
Be sure to thaw thoroughly and blot with paper towels to absorb water before continuing with recipe. The taste will be slightly different, but delicious!
Cracker Barrel Squash Casserole Recipe
To make this recipe more like Cracker Barrel Squash Recipe omit cream of chicken soup.
In its place, use 1/2 cup sour cream and 4 oz. of softened cream cheese.
Prepare recipe as directed with just those substitutions.
Another option to create Cracker Barrel Squash Casserole Recipe is to use 5 oz. sour cream and 2 tbls. mayonnaise instead of cream of chicken soup.
Prepare as directed in basic recipe with just those substitutions. You will think you are in front of the Cracker Barrel fireplace playing checkers!
Paula Dean Squash Casserole Recipe
In Paula Dean fashion, sauté the squash and onion in butter instead of boiling it in water.
Omit cream of chicken soup and use 1/2 cup sour cream and 1/2 cup parmesan cheese in addition to regular recipe ingredients for a cheesy squash casserole.
It will taste rich and delicious for a Southern Casserole Classic!
Healthy Squash Casserole Recipe
To make this squash casserole a little bit healthier, substitute the Ritz cracker topping with sourdough bread that has been toasted and broken into small pieces.
You can also use healthy ingredient substitutions like fat free sour cream, fat free soup, low sodium soup, fat free or low fat cheese, parmesan instead of cheddar cheese and olive oil instead of butter.
Substituting ingredients is easy in a mixed casserole and the result is still a rich and flavorful dish!
FAQ’s
No one likes a watery casserole. To keep this from happening, cook squash before mixing casserole ingredients. If you boil squash, add salt to the water and then drain completely and blot dry with a paper towel before combining all casserole ingredients. The salt helps pull water out of the squash so it doesn’t release water while cooking as a casserole.
You can, but it is not necessary. I prefer to leave the skin on and enjoy the vitamins and rich yellow color in the dishes I prepare.
Yes. Salt the squash and let it set for 30 minutes. You can also boil in salted water. Salt helps release water trapped in the vegetable making a less watery final product.
Easy Squash Casserole Recipe
Ingredients
- 2 cups sliced yellow squash (about 1 pound)
- 1 ½ cup grated cheddar cheese
- ¼ stick butter
- ¼ cup milk
- 20 crackers Ritz Crackers (small sleeve of crackers crushed)
- 1 medium onion, chopped
- 1 can cream of chicken soup
- 1 medium egg
Instructions
- Wash squash and slice into small rings about 1/4 inch thick.
- Chop a medium onion.
- Place squash and onion in a large boiler and cover with water. Salt if desired.
- Boil squash and onions about 10 minutes or until tender.
- Pour squash and onions into a colander to drain water and then pour drained squash and onions into a large mixing bowl.
- Add grated cheese, butter, egg, condensed soup and milk. Stir until combined.
- Pour into a greased casserole dish.
- Top with crushed Ritz Crackers.
- Bake at 350°F until hot and bubbly and the crackers are slightly brown.
- Remove from oven and serve.
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