Real Recipes From Real Home Cooks ®

loaded summer squash casserole

(1 rating)
Blue Ribbon Recipe by
Julie Bailey
Durham, NC

My family loves my version of squash casserole. A lot of recipes use cream of mushroom soup, but I use cream of celery instead because it adds great flavor to the dish. The great thing about this recipe is its versatility. You can easily manipulate texture and taste. Want a thicker dish? Increase the amount of squash and herb stuffing mix. Want it creamier? Reduce the amount of squash or add 1/2 c. half and half. Want it spicier? Add smoked paprika or a dash of chili powder and garlic. Need a vegetarian dish? Omit the bacon. Enjoy!

Blue Ribbon Recipe

We fell in love with this creamy, cheesy summer squash casserole. It has a pop of sweetness from the onions and a smoky flavor thanks to the crispy bacon. Cutting the summer squash into chunks adds a nice crunchy texture. This is a very versatile summer squash casserole that you can really customize and make your own.

— The Test Kitchen @kitchencrew
(1 rating)
yield 6 to 8
prep time 15 Min
cook time 45 Min
method Bake

Ingredients For loaded summer squash casserole

  • 5-6 c
    summer (yellow) squash, cut in chunks (about 4 to 6 squash, depending on size)
  • 1 stick
  • 1 md
    sweet onion, chopped
  • 1 can
    cream of celery soup (10.5 oz)
  • 1 c
    sour cream
  • 2 c
    cheddar cheese, shredded
  • 1 c
    herbed stuffing mix
  • 1 tube
    Ritz crackers, crushed
  • 4-6 slice
    cooked bacon, crumbled (optional)
  • 1 tsp
  • 1/2 tsp
    black pepper
  • chopped chives (optional)

How To Make loaded summer squash casserole

  • Melting butter in a large pot.
    Preheat oven to 350-degrees. While preheating, melt butter over medium heat in a large pot.
  • Cut up squash added to the pot.
    Chop squash into chunks. (Thick slices are equally fine if that's your preference). Add to pot of melting butter.
  • Chopped onions added to the pot.
    Rough chop onion. Add to the pot.
  • Salt and pepper added to the squash.
    Add salt & pepper to taste. I use about 1 tsp salt and 1/2 tsp pepper. Stir ingredients together to coat with salt and pepper. Turn heat to low. Cover the pot with a lid and allow to cook for about 10 minutes until slightly soft. Don't overcook or the squash becomes mushy.
  • Celery soup, sour cream, and shredded cheese added to the pot.
    Add cream of celery soup, sour cream, and 1 cup of shredded cheese.
  • Crushed crackers and herbed stuffing added to squash.
    Crush the Ritz Crackers. Add half of the crushed crackers and the herbed stuffing mix to the squash, soup, sour cream and cheese mixture. Stir well.
  • Mixture poured into greased baking dish.
    Spray casserole dish with butter-flavored spray cooking oil. Pour the mixture into the casserole dish. (An 8x8 or 9x13 will work.)
  • Cheese and cracker crumbs sprinkled on top.
    Sprinkle top with the cheese and remaining bread crumbs.
  • Foil-covered baking dish in the oven.
    Cover with foil and bake at 350-degrees for approximately 30-minutes or until the mixture is golden-brown and bubbly.
  • Sprinkled bacon over the top and continue to bake.
    Optional: Top with crumbled bacon. Return to oven uncovered for additional 10-minutes.
  • A spoonful of Loaded Summer Squash Casserole.
    Remove from oven. Let sit for 5 to 10 minutes and serve warm. Top with chopped chives before serving (optional).