Description
A comforting Southern classic, this cheesy yellow squash casserole features tender squash baked with a rich cheese sauce and a buttery Ritz cracker topping.
Ingredients
Scale
- 6 cups sliced yellow squash (about 3 medium)
- 1/2 cup chopped onion
- 1/4 cup butter, melted
- 1 can (10.5 ounce) condensed cream of mushroom soup
- 1/2 cup milk
- 1 cup shredded cheddar cheese
- 1 cup crushed Ritz crackers (about 25 crackers)
- 1/4 cup butter, melted
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C).
- Cook sliced squash and chopped onion in a large pot of boiling salted water until tender, about 5-7 minutes. Drain well.
- In a large bowl, combine the drained squash and onion, 1/4 cup melted butter, cream of mushroom soup, milk, and shredded cheddar cheese. Mix gently to combine.
- Season with salt and pepper to taste.
- Pour the mixture into a greased 9×13 inch baking dish.
- In a small bowl, combine the crushed Ritz crackers and 1/4 cup melted butter. Stir until the crackers are coated.
- Sprinkle the cracker mixture evenly over the squash mixture.
- Bake for 20-25 minutes, or until the casserole is bubbly and the topping is golden brown.
- Let stand for a few minutes before serving.
Notes
- You can substitute other types of cheese for cheddar, such as Monterey Jack or a blend of cheeses.
- For a spicier kick, add a pinch of red pepper flakes to the squash mixture.
- If you don’t have Ritz crackers, you can use other buttery crackers or breadcrumbs.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: Southern
Nutrition
- Serving Size: about 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 40mg