loaded summer squash casserole
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.
Ingredients
- 5-6 cups summer (yellow) squash, cut in chunks (about 4 to 6 squash, depending on size)
- 1 stick butter
- 1 medium sweet onion, chopped
- 1 can cream of celery soup (10.5 oz)
- 1 cup sour cream
- 2 cups cheddar cheese, shredded
- 1 cup herbed stuffing mix
- 1 tube Ritz crackers, crushed
- 4-6 slices cooked bacon, crumbled (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- chopped chives (optional)
How To Make loaded summer squash casserole
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Step 1Preheat oven to 350-degrees. While preheating, melt butter over medium heat in a large pot. -
Step 2Chop squash into chunks. (Thick slices are equally fine if that's your preference). Add to pot of melting butter.
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Step 3Rough chop onion. Add to the pot.
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Step 4Add 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.
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Step 5Add cream of celery soup, sour cream, and 1 cup of shredded cheese.
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Step 6Crush 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.
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Step 7Spray casserole dish with butter-flavored spray cooking oil. Pour the mixture into the casserole dish. (An 8x8 or 9x13 will work.)
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Step 8Sprinkle top with the cheese and remaining bread crumbs.
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Step 9Cover with foil and bake at 350-degrees for approximately 30-minutes or until the mixture is golden-brown and bubbly.
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Step 10Optional: Top with crumbled bacon. Return to oven uncovered for additional 10-minutes.
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Step 11Remove from oven. Let sit for 5 to 10 minutes and serve warm. Top with chopped chives before serving (optional).
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
