Real Recipes From Real Home Cooks ®

yellow squash casserole

(5 ratings)
Blue Ribbon Recipe by
Judy Martin
Byram, MS

I have tried several recipes using yellow squash and this is the one my friends like best. We have an abundance of yellow squash in the early spring and we love to pair it with fresh string beans... and some stewed new potatoes... and some fresh red, ripe homegrown tomatoes. Spring in the south is a wonderful time to take advantage of the fresh produce!

Blue Ribbon Recipe

Yum! If you like a squash casserole that's full of flavor, this is one of the best we've had. The slightly sweet squash and onions are a nice contrast with the creamy savory filling. Water chestnuts give the dish a slight crunch. Topping with cheese and fried onions add even more flavor to this already wonderful casserole recipe. In the summer, when squash is plentiful and fresh, this will be a great addition to any menu. It's hearty enough to be the main course but can be served as a side dish too.

— The Test Kitchen @kitchencrew
(5 ratings)
yield 8 serving(s)
prep time 20 Min
cook time 40 Min
method Bake

Ingredients For yellow squash casserole

  • 10-12
    fresh yellow squash
  • 1 lg
    sweet onion, diced
  • 1 can
    cream of mushroom or cream of chicken soup
  • 1 can
    sliced water chestnuts, diced
  • 8 oz
    sour cream
  • salt and pepper, to taste
  • 4 oz
    sharp cheddar cheese, shredded
  • 1 can
    French fried onions
  • 4 Tbsp

How To Make yellow squash casserole

  • Onions sauteeing in butter.
    Saute chopped onion in 4 tablespoons of butter in a 10 inch covered skillet. Cook until onions are transparent.
  • Yellow squash added to the onions.
    Add yellow squash which has been washed, ends removed, and sliced into 1/4 inch slices. Squash simmering will make its own water, so place the squash in on top of the onions and with the fire low, begin steaming the squash slowly in the covered skillet. Stir frequently.
  • Water chestnuts added to the skillet.
    When the squash begins to make its own juice, add a light sprinkle of salt and pepper and then the diced water chestnuts.
  • Squash sauteeing in the pan.
    Continue to stew squash until squash is tender and the water is mostly cooked out.
  • Draining the cooked squash.
    When the squash is falling apart, drain well in a colander.
  • Soup and sour cream added to the squash.
    Pour into a large mixing bowl. Add the soup and the sour cream.
  • Salt and pepper added to the mixture.
    Taste for salt and pepper.
  • Squash mixture poured into a baking dish.
    Pour squash mixture into a 9X13 baking dish that has been sprayed with cooking spray.
  • Casserole covered with foil baking in the oven.
    Cover with foil. Bake at 350 degrees for 30 minutes or until hot and bubbly.
  • Adding shredded cheese to the casserole.
    Remove foil. Top with cheddar cheese.
  • Topping with fried onions.
    Then top the casserole with a can of French fried onions. Return to oven until onions are lightly browned (about 10 minutes).