Real Recipes From Real Home Cooks ®

creamy squash casserole

Recipe by
Teresa G.
Here, KY

This is my attempt at trying to come up with a new way to use up the abundance of squash coming from our garden. I was going for a creamy, cheesy casserole, and it turned out pretty darned good. Next time, I may add a cup of chopped cooked chicken to the mix.

yield 8 serving(s)
prep time 1 Hr 20 Min
cook time 1 Hr
method Bake

Ingredients For creamy squash casserole

  • 4 - 4 1/2 c
    yellow squash (sliced & chopped)
  • 1 c
    diced sweet onion
  • 3 Tbsp
    butter, divided
  • 1 can
    cream of onion soup
  • 1/4 c
    sour cream
  • 1/4 c
  • 1/8 tsp
    ground black pepper
  • 1/4 tsp
  • 1/4 tsp
    seasoned salt
  • 1 1/2 c
    shredded sharp cheddar cheese, divided
  • 2 c
    crushed ritz crackers, divided (i like "everything" flavored)

How To Make creamy squash casserole

  • Ingredients for creamy squash casserole.
    Gather and prep ingredients. (Prep time is approximate.)
  • 2
    Place chopped squash and onions in a microwave safe casserole dish; cover with lid. Microwave for 5 minutes on high power; stir; microwave on high for additional 5 minutes.
  • 3
    Drain squash in mesh strainer placed over a bowl. Set aside. Preheat oven to 350 degrees F.
  • 4
    In the still hot casserole dish, place one tablespoon butter; swirl to melt and coat sides of dish.
  • 5
    In prepared dish, mix together 1 can condensed cream of onion soup, 1/4 cup sour cream, 1/4 cup mayonnaise, 1/8 teaspoon pepper, 1/4 teaspoon salt and 1/4 teaspoon seasoned salt.
  • 6
    Mix in 1 1/4 cup shredded cheddar cheese and one cup crushed ritz crackers.
  • 7
    Add well drained squash and onion mixture; stir until well combined.
  • 8
    Smooth the mixture down; cover with remaining cheese.
  • 9
    Melt 2 tablespoons butter; pour over remaining 1 cup crushed crackers, mix well until crumbs are evenly coated.
  • 10
    Scatter crumbs evenly over casserole. Bake, uncovered, on middle rack of preheated 350 degree F oven for one hour, turning dish after first half hour.
  • 11
    Let cool for 5 to 10 minutes before serving. Cover and refrigerate leftovers.