Description
A traditional, creamy baked casserole made with yellow squash, cheese, and a crunchy topping.
Ingredients
Scale
- 4 medium yellow squash, thinly sliced
- 1 medium onion, finely chopped
- 1 cup shredded sharp cheddar cheese
- 1/2 cup mayonnaise or sour cream
- 2 large eggs, lightly beaten
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup crushed Ritz crackers
- 4 tablespoons butter, melted
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Grease a 9×13 inch baking dish.
- Place the sliced squash and chopped onion in a large pot. Cover with water and bring to a boil. Cook for 5 to 7 minutes until tender-crisp. Drain the squash and onion well. Press out as much excess liquid as possible using a colander or paper towels. This step prevents a watery casserole.
- In a large bowl, combine the drained squash mixture, cheddar cheese, mayonnaise or sour cream, eggs, cream of mushroom soup, salt, and pepper. Mix until everything is well combined.
- Spread the squash mixture evenly into the prepared baking dish.
- In a small bowl, mix the crushed Ritz crackers with the melted butter. Sprinkle this mixture evenly over the top of the casserole.
- Bake for 30 to 35 minutes, or until the topping is golden brown and the casserole is bubbly.
- Let the casserole rest for 5 minutes before serving.
Notes
- If you prefer a less salty flavor, use low-sodium cream of mushroom soup.
- For a different texture, substitute the Ritz crackers with 3/4 cup of panko breadcrumbs mixed with the melted butter.
- You can prepare the casserole mixture up to 24 hours ahead of time; cover and refrigerate, then add the topping just before baking.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Side Dish
- Method: Baking
- Cuisine: American Southern
Nutrition
- Serving Size: 1 serving
- Calories: 245
- Sugar: 3
- Sodium: 480
- Fat: 19
- Saturated Fat: 8
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 13
- Fiber: 2
- Protein: 7
- Cholesterol: 55