Summer Squash Casserole
This summer squash casserole turns fresh squash into a creamy, cheesy side with a crunchy buttery cracker topping. Simple to prepare, it’s perfect for weeknights and makes a delicious addition to your next holiday spread.
Servings: 8 people
Calories: 244kcal
Equipment
- 10" Dutch Oven
Ingredients
- 3 lbs yellow squash sliced
- ½ cup yellow onion diced
- 3 cups water
- 3 cups chicken broth
- 10.5 oz cream of mushroom soup
- 1 cup cheddar cheese shredded; divided
- ½ cup sour cream
- 2 tablespoons unsalted butter melted
- 1 egg large
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- ⅛ teaspoon garlic powder
- 37 buttered crackers 1 sleeve
Instructions
- Bring squash and onion with water, chicken broth to boil and cook until squash is tender. About 7-9 minutes. Drain.
- In a separate bowl mix all other ingredients. Reserving ½ cup of cheese and buttered crackers.
- Mix squash and other ingredients together and add half to a 10″ Dutch oven.
- Cover with half of the buttered crackers. Make sure you crush the crackers first.
- Add second half of squash mixture and top with the rest of the crackers and cheese.
- Bake at 350°F until cheese melts and mixture is bubbly. About 20-30 minutes.
Notes
- Cook the squash just until tender and drain well to prevent a watery casserole.
- Crush the buttery crackers evenly for a golden, crunchy topping.
- Mix the filling gently to keep the squash from breaking apart.
Nutrition
Calories: 244kcal | Carbohydrates: 18g | Protein: 10g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 861mg | Potassium: 638mg | Fiber: 2g | Sugar: 6g | Vitamin A: 691IU | Vitamin C: 36mg | Calcium: 180mg | Iron: 2mg
