Cheesy Summer Squash Casserole for Family Dinners (Print version)
Creamy yellow squash baked with cheddar and sour cream under a crunchy cracker crust. A reliable side dish for family dinners and summer potlucks.
# Ingredients:
For the squash
01 -
2 lb (900 g) yellow summer squash, sliced 1/4 inch thick
02 -
1/2 medium sweet onion, finely diced
03 -
3 tablespoons unsalted butter
04 -
1/2 teaspoon salt
05 -
1/4 teaspoon black pepper
For the filling and topping
06 -
1 (10.5 oz / 298 g) can condensed cream of chicken and mushroom soup
07 -
1/2 cup (120 g) sour cream
08 -
2 cups (200 g) shredded sharp cheddar cheese
09 -
1/4 cup (60 g) unsalted butter, melted
10 -
About 30 buttery crackers (such as Ritz), crushed
# Instructions:
01 -
Melt the butter in a large skillet over medium heat. Add the squash, onion, salt, and pepper. Cook, stirring occasionally, until the squash is tender but still holds its shape, about 10 minutes.
02 -
Transfer the cooked squash and onion to a colander. Press gently with the back of a spoon to release excess liquid. Let sit while you prepare the filling.
03 -
In a large bowl, stir together the condensed soup, sour cream, and shredded cheddar until smooth. Fold in the drained squash mixture until evenly coated.
04 -
Spread the filling into a lightly greased 9x13-inch baking dish. In a small bowl, combine the crushed crackers with the melted butter. Sprinkle the crumbs evenly over the top.
05 -
Bake uncovered at 350°F (175°C) for 25 to 30 minutes, until the topping is crisp and golden and the filling is bubbling around the edges. Let rest 10 minutes before serving.
# Good to know:
01 -
Best served warm, within an hour of baking.
02 -
Letting it rest helps the filling set for neater slices.