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Summer Squash Casserole

Summer Squash Casserole

This creamy, cheesy Summer Squash Casserole transforms simple garden vegetables into a crowd-pleasing side dish that is easy to prepare and budget-friendly.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8-10 servings servings
Course: Side Dish
Cuisine: American
Calories: 245
Ingredients Method Notes

Ingredients
  

  • 4 cups yellow squash, sliced
  • 2 cups zucchini, sliced
  • 1 medium onion, diced
  • 4 tablespoons butter
  • 1 cup sour cream
  • 1 can (10.5 oz) cream of chicken soup
  • 1½ cups shredded cheddar cheese
  • 1 sleeve Ritz crackers, crushed
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder

Method
 

  1. Preheat your oven to 350°F and grease a 9x13-inch baking dish.
  2. Slice the summer squash and zucchini into ¼-inch thick rounds and dice the onion.
  3. In a large skillet, melt 2 tablespoons of butter over medium heat and add the squash, zucchini, and onion.
  4. Sauté the vegetables for about 8-10 minutes until tender, seasoning with salt, pepper, and garlic powder.
  5. Drain any excess liquid from the pan.
  6. In a large bowl, combine sour cream, cream of chicken soup, and 1 cup of shredded cheddar cheese until smooth.
  7. Add the cooked vegetables to the creamy mixture and fold gently until coated.
  8. Transfer the mixture to the prepared baking dish and spread evenly.
  9. Melt the remaining 2 tablespoons of butter and mix with crushed Ritz crackers, then sprinkle over the casserole.
  10. Top with the remaining ½ cup of cheese and bake uncovered for 30-35 minutes until bubbly and golden brown.
  11. Let it rest for 5 minutes before serving.

Notes

Use fresh summer squash for best results. Drain the vegetables well to avoid a watery casserole. Customize the topping to your preference.