Classic Cheesy Squash Casserole
This classic cheesy squash casserole combines tender yellow squash and onion with a creamy, rich sauce, topped with buttery Ritz crackers and baked until golden brown and bubbly.
Equipment
- Large pot
- Colander
- Large skillet
- Large bowl
- Small bowl
- 9x13 inch baking dish
Ingredients
Main Ingredients
- 2 lbs yellow squash thinly sliced
- 1/2 cup chopped onion
- 1/2 cup unsalted butter divided
- 1 can cream of chicken soup (10.5 oz); or mushroom for vegetarian
- 1 cup sour cream
- 1 cup shredded sharp cheddar cheese plus more for topping
- 1 sleeve Ritz crackers (about 100g), crushed
- Salt and freshly ground black pepper to taste
Instructions
Preparation
- Bring lightly salted water to a boil, then add sliced yellow squash and chopped onion and cook for 5-7 minutes until tender-crisp. Drain well, pressing out excess water.
- Melt 1/4 cup of butter in a large skillet over medium heat, then add the drained squash and onion and cook for 5 minutes, stirring occasionally, to remove moisture and deepen flavor.
- Remove from heat and combine the cooked squash and onion mixture with cream of soup, sour cream, and 1 cup of cheddar cheese in a large bowl, stirring gently and seasoning with salt and pepper.
- In a small bowl, melt the remaining 1/4 cup of butter and stir in the crushed Ritz crackers.
- Pour the squash mixture into a 9x13 inch baking dish, then sprinkle evenly with the cracker topping and optional extra cheddar cheese.
- Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, until bubbly and golden brown, then let stand for 5-10 minutes.
Notes
For an extra golden-brown crust, you can briefly broil the casserole for 1-2 minutes at the end of the baking time, watching carefully to prevent burning. You can also experiment with different cheeses like Gruyère or Parmesan for varied flavor profiles.