Squash Casserole
This Squash Casserole is guaranteed to become your new favorite way to eat yellow squash! Pulled out of my grandmas old recipes cards, I've updated this old-fashioned Southern recipe with some new flair, while keeping the classic flavors. A layer of creamy squash, topped with crunchy, buttery Ritz crackers, this casserole is full of great textures and flavors, and it's easy to make!
Ingredients
- 2 tablespoons butter
- 3 pounds yellow squash (or zucchini), cut into ¼ inch slices
- 1 ½ cups onion, diced
- 1 teaspoon salt
- 8 ounces sour cream
- 4 ounce jar pimentos, chopped
- 10.5 ounce can condensed cream of chicken soup
For the topping
- ¼ cup unsalted butter, melted
- 30 buttery crackers, like Ritz (crushed)
Instructions
- Preheat the oven to 350°F.
- Melt 2 tablespoons butter in a large skillet, or dutch oven, on the stove over medium-high heat.
- Add the sliced squash, diced onions and salt to the skillet. Cook for 10 minutes, stirring occasionally.
- Transfer the squash from the skillet to a colander over the sink and drain for 5 minutes.
- In a large bowl combine the sour cream, pimentos, and cream of chicken soup. Gently stir in the squash and onions.
- To make the topping, melt the ¼ cup butter in a bowl, then stir in the crushed crackers.
- Grease a 9” x 13” baking dish and add the squash mixture.
- Top with the cracker topping.
- Place in the oven, uncovered, and bake for 30 minutes.
Notes
- Store leftover squash casserole in an airtight container in the fridge for up to 6 days. You can reheat individual portions of the casserole in the microwave for 2 minutes. To reheat the entire casserole, cover it with foil and place it in the oven at 350°F for 10-15 minutes, or until it’s heated through. To crisp up the cracker topping, turn the oven from bake to broil, remove the foil and broil the casserole for 1-2 minutes.
- To add a protein to the casserole, and make it a complete meal, mix in 2 cups cooked, shredded chicken, or cooked, diced turkey to the squash mixture.
- To make the casserole vegetarian, replace the cream of chicken soup with cream of mushroom soup.
- To make the casserole gluten free, use gluten-free crackers or breadcrumbs for the topping.
- This recipe will easily serve 8 people as a stand-alone side dish, or 12 or more people, if serving it with a main dish and multiple sides.
Nutrition Facts
Calories 264kcal (13%)Carbohydrates 21g (7%)Protein 5g (10%)Fat 19g (29%)Saturated Fat 10g (50%)Polyunsaturated Fat 2gMonounsaturated Fat 5gCholesterol 42mg (14%)Sodium 690mg (29%)Potassium 586mg (17%)Fiber 3g (12%)Sugar 8g (9%)Vitamin A 1226mg (25%)Vitamin C 46mg (56%)Calcium 87mg (9%)Iron 2mg (11%)
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