Description
Summer gardens overflow with yellow squash, and this Cheesy Yellow Squash Casserole brings all those fresh flavors together in one delightful dish. Tender squash, melted cheese, and a special cracker topping make this Southern classic something your family will request again and again.
Ingredients
Scale
Main Ingredients:
- 2 pounds yellow squash, sliced
- 1 cup shredded Colby Jack cheese
Supporting Ingredients:
- ½ cup chopped onion
- ½ cup milk
- 1 (10.75 ounces / 305 grams) can cream of chicken soup
Seasoning and Topping:
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 sleeve Ritz crackers, crushed
- ¼ cup butter, melted
- ¼ cup butter, melted for topping
Instructions
- Heat your oven to 375°F and prepare a 9×13 inch baking dish with a light spray of cooking oil.
- Steam or boil 2 pounds of yellow squash slices until they become tender, then thoroughly drain excess water.
- Chop ½ cup of onions and combine them with the cooked squash in a large mixing bowl.
- Pour ¼ cup melted butter over the squash and onions, mixing gently to distribute evenly.
- Add the cream of chicken soup, 1 cup shredded Colby Jack cheese, ½ cup milk, 1 teaspoon salt, and ½ teaspoon black pepper to the bowl.
- Stir all ingredients until they are well blended and create a creamy consistency.
- Transfer the squash mixture into your prepared baking dish, spreading it out smoothly.
- Crush one sleeve of Ritz crackers into fine crumbs in a separate small bowl.
- Drizzle ¼ cup melted butter over the cracker crumbs and toss until they are completely coated.
- Sprinkle the buttered cracker crumbs across the top of the casserole in an even layer.
- Slide the casserole into the preheated oven and bake for 25-30 minutes until the top turns golden brown and the edges become bubbly.
- Remove from the oven and let it rest for 5 minutes before serving warm.
Notes
- Drain the squash thoroughly to prevent a watery casserole and ensure a creamy, rich texture.
- Substitute cream of mushroom soup for a different flavor profile or use a gluten-free alternative if needed.
- Use Greek yogurt instead of milk for extra protein and a tangier taste that complements the cheese.
- Swap Ritz crackers with gluten-free crackers or breadcrumbs to make the dish celiac-friendly and still maintain that perfect crispy topping.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casseroles
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 318 kcal
- Sugar: 3 g
- Sodium: 747 mg
- Fat: 23 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 19 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 58 mg