Yellow Squash Casserole

Name: Yellow Squash Casserole
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 10-12 fresh yellow squash; 1 large sweet onion, diced; 1 can(s) cream of mushroom or cream of chicken soup; 1 can(s) sliced water chestnuts, diced; 8 oz sour cream; salt and pepper, to taste; 4 oz sharp cheddar cheese, shredded; 1 can(s) French fried onions; 4 Tbsp butter

By Judy Martin
@hillcrestchurchcook

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

Rating:

★★★★★ 4 votes5

Comments:

8 Comments

Serves:

Prep:

20 Min

Cook:

40 Min

Method:

Bake

Ingredients

10-12

fresh yellow squash
1 large

sweet onion, diced
1 can(s)

cream of mushroom or cream of chicken soup
1 can(s)

sliced water chestnuts, diced
8 oz

sour cream
·

salt and pepper, to taste
4 oz

sharp cheddar cheese, shredded
1 can(s)

French fried onions
4 Tbsp

butter
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How to Make Yellow Squash Casserole

Step-by-Step

Saute chopped onion in 4 tablespoons of butter in a 10 inch covered skillet. Cook until onions are transparent.
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.
When the squash begins to make its own juice, add a light sprinkle of salt and pepper and then the diced water chestnuts.
Continue to stew squash until squash is tender and the water is mostly cooked out.
When the squash is falling apart, drain well in a colander.
Pour into a large mixing bowl. Add the soup and the sour cream.
Taste for salt and pepper.
Pour squash mixture into a 9X13 baking dish that has been sprayed with cooking spray.
Cover with foil. Bake at 350 degrees for 30 minutes or until hot and bubbly.
Remove foil. Top with cheddar cheese.
Then top the casserole with a can of French fried onions. Return to oven until onions are lightly browned (about 10 minutes).