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 pop of sweetness from the onions and a smoky flavor thanks to the crispy bacon. Cutting the summer squash into chunks addsa a nice crunchy texture. This is a very versatile summer squash casserole that you can really customize and make your own.
summer (yellow) squash, cut in chunks (about 4 to 6 squash, depending on size)
sweet onion, chopped
cream of celery soup (10.5 oz)
cheddar cheese, shredded
herbed stuffing mix
Ritz crackers, crushed
cooked bacon, crumbled (optional)
chopped chives (optional)
How To Make loaded summer squash casserole
Preheat oven to 350-degrees. While preheating, melt butter over medium heat in a large pot.
Chop squash into chunks. (Thick slices are equally fine if that's your preference). Add to pot of melting butter.
Rough chop onion. Add to the pot.
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.
Add cream of celery soup, sour cream, and 1 cup of shredded cheese.
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.
Spray casserole dish with butter-flavored spray cooking oil. Pour the mixture into the casserole dish. (An 8x8 or 9x13 will work.)
Sprinkle top with the cheese and remaining bread crumbs.
Cover with foil and bake at 350-degrees for approximately 30-minutes or until the mixture is golden-brown and bubbly.
Optional: Top with crumbled bacon. Return to oven uncovered for additional 10-minutes.
Remove from oven. Let sit for 5 to 10 minutes and serve warm. Top with chopped chives before serving (optional).
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