Description
Southern squash casserole delivers pure comfort straight from Paula Deen’s kitchen, guaranteed to make your family smile at dinnertime with its creamy, cheesy goodness.
Ingredients
Scale
Primary Ingredients:
- 3 pounds yellow squash
- 1 large onion
- 1 cup sour cream
- 1 cup shredded cheddar cheese
Supporting Ingredients:
- ½ cup butter
- 1 (10.75 ounces) can condensed cream of chicken soup
- ½ teaspoon salt
- ¼ teaspoon black pepper
Topping:
- 1 cup crushed Ritz crackers
Instructions
- Slice 3 pounds of yellow squash into ¼-inch rounds and dice 1 large onion into small pieces.
- Melt ¼ cup butter in a large skillet over medium heat. Sauté squash and onion with a pinch of salt and pepper until vegetables soften and become translucent, approximately 15-20 minutes.
- Remove skillet from heat and drain any accumulated liquid from the vegetable mixture.
- Combine cooked squash and onion with 1 can of cream of chicken soup, 1 cup sour cream, ½ teaspoon salt, ¼ teaspoon black pepper, and ½ cup cheddar cheese in a mixing bowl.
- Crush 1 cup of Ritz crackers into coarse crumbs. Melt remaining ¼ cup butter and thoroughly coat the cracker pieces.
- Preheat your oven to 350F. Grease a 9×13 inch baking dish with butter or cooking spray.
- Transfer the squash mixture to the prepared baking dish. Spread it evenly across the bottom.
- Sprinkle the remaining ½ cup cheddar cheese over the casserole, then generously cover with the buttered cracker crumbs.
- Bake for 25-30 minutes until the top turns golden brown and the casserole is heated completely through.
- Allow the casserole to rest for 5-10 minutes before serving to help it set and cool slightly.
Notes
- Drain squash thoroughly to prevent a watery casserole, using a colander or paper towels to remove excess moisture before mixing.
- Select fresh, firm summer squash for the best flavor and texture, avoiding any with soft spots or blemishes.
- Swap cream of chicken soup with cream of mushroom for a vegetarian version, or use Greek yogurt instead of sour cream to reduce fat.
- Crush Ritz crackers just before topping to maintain their crisp texture and prevent them from becoming soggy before baking.
- Prep Time: 15-20 minutes
- Cook Time: 25-30 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Southern American
Nutrition
- Serving Size: 6
- Calories: 316 kcal
- Sugar: 3 g
- Sodium: 586 mg
- Fat: 23 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 19 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 62 mg