Squash Casserole
User Reviews
5.0
12 reviews
Excellent
Squash Casserole
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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!
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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 Information
Show Details
Calories
264kcal
(13%)
Carbohydrates
21g
(7%)
Protein
5g
(10%)
Fat
19g
(29%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Cholesterol
42mg
(14%)
Sodium
690mg
(29%)
Potassium
586mg
(17%)
Fiber
3g
(12%)
Sugar
8g
(16%)
Vitamin A
1226mg
(25%)
Vitamin C
46mg
(51%)
Calcium
87mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 264 kcal
% Daily Value*
| Calories | 264kcal | 13% |
| Carbohydrates | 21g | 7% |
| Protein | 5g | 10% |
| Fat | 19g | 29% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 42mg | 14% |
| Sodium | 690mg | 29% |
| Potassium | 586mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 1226mg | 25% |
| Vitamin C | 46mg | 51% |
| Calcium | 87mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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