0 from 12 votes
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!
Prep Time
25 mins
Cook Time
25 mins
Total Time
55 mins
Servings: 8 people
Calories: 264 kcal
Course:
Side Dish
Cuisine:
American
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.
Cup of Yum
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
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
% 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.