Description
This southern squash casserole recipe features thinly sliced yellow squash and diced onion in a creamy base of milk, cream of chicken soup, and cheddar cheese, topped with a crunchy cheddar cracker crust. It’s a comforting and easy family-friendly meal perfect for busy weeknights.
Ingredients
- 2 lbs yellow squash, thinly sliced
- 1 medium (about 150g) sweet onion, diced
- 0.5 cup (113g) butter, melted
- 0.5 cup (120ml) whole or 2% milk (or unsweetened almond milk)
- 1 (10.5 oz / 298g) can cream of chicken soup (or cream of mushroom soup)
- 2 cups (226g) cheddar cheese, shredded
- 1.5 sleeves (about 150g or 40 crackers) buttery crackers, crushed
- 0.5 cup (75g) bell pepper, diced, optional
- 2 cloves garlic, minced, optional
- 1 tbsp chopped parsley or thyme, fresh, optional
Instructions
- Prep the Squash: Wash and thinly slice 2 lbs (900g) yellow squash, ensuring uniform slices for even cooking and consistent texture.
- Cook the Squash: In a large pot, bring lightly salted water to a rolling boil. Add sliced squash and cook for 5-7 minutes until tender-crisp. Drain very well in a colander, pressing out all excess water.
- Sauté Aromatics: In a skillet, melt 2 tbsp butter over medium heat. Add diced onion (and optional bell pepper/garlic) and cook until softened, about 5-7 minutes, until translucent and fragrant.
- Make the Creamy Base: In a large bowl, combine the cooked squash, sautéed onion mixture, remaining 6 tbsp melted butter, 0.5 cup milk, 1 can cream of chicken soup, and 1.5 cups shredded cheddar cheese. Stir gently until fully incorporated.
- Prepare Topping: Crush 1.5 sleeves of buttery crackers finely to create the perfect topping.
- Assemble Casserole: Spoon the squash mixture into a greased 9×13 inch baking dish. Sprinkle evenly with the remaining 0.5 cup shredded cheddar cheese, then top with the crushed crackers.
- Bake Casserole: Preheat oven to 375°F (190°C). Bake for 25-30 minutes, or until bubbly around the edges and the cracker topping is golden brown and crispy.
- Rest and Serve: Let the casserole rest for 5-10 minutes before serving. This allows it to set slightly and makes for cleaner, more appealing scoops.
Notes
Ensure all excess liquid is pressed from the cooked squash to prevent a watery casserole. If cracker topping browns too quickly, loosely tent with aluminum foil during baking. For low-carb options, use a homemade cheese sauce and crushed pork rinds instead of crackers. For vegan alternatives, substitute plant-based milk, vegan butter, vegan cheese, and a plant-based cream soup. Fresh summer squash, Vidalia onions, and a pinch of nutmeg enhance flavor. Store leftovers refrigerated for up to 3 days.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1/8 of casserole (approx. 200g)
- Calories: 400 calories
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 17 g
- Cholesterol: 80 mg
Keywords: southern, squash, casserole, cheddar, cracker, easy dinner, family-friendly, comfort food, baking