Squash Casserole with Cream of Chicken Soup is the creamy, cheesy Southern side that shows up at every potluck and holiday table: tender yellow squash baked in a rich sauce of cream of chicken soup, sour cream and cheddar under a crisp, buttery Ritz and Parmesan crust. It goes from cutting board to table in about 40 minutes.
How to make squash casserole with cream of chicken soup: Pre-bake chopped squash and green onion at 400°F for 10 minutes and pour off the liquid. Pour over a mix of egg, soup, sour cream and cheddar, top with buttered cracker crumbs and Parmesan, and bake 20 minutes until bubbly.
Why You’ll Love It
- Creamy and crunchy: a soft, cheesy filling under a golden cracker crust.
- 40 minutes: ten minutes of chopping and half an hour in the oven.
- Uses summer squash: a tasty way through a big garden or farmers market haul.
- Serves 8: a 9×9 dish that fits on any holiday or potluck table.
Ingredient Notes
Yellow squash: Four cups, chopped into bite-size pieces. I leave the skin on; it is thin and tender on yellow squash.
Cream of chicken soup: One 10.5-ounce can, undiluted. It gives the filling its savory, creamy base. Cream of mushroom or cream of celery soup work the same way.
Sour cream and egg: Half a cup of sour cream adds tang and richness, and one beaten egg helps the filling set.
Cheddar and Parmesan: One cup of shredded cheddar goes into the filling, and a quarter cup of grated Parmesan goes into the crumb topping.
Ritz crackers and butter: One cup of cracker crumbs tossed with 2 tablespoons of melted butter makes the crisp, golden top.
Green onion: Half a cup, chopped, baked with the squash, plus a little extra for sprinkling on top.
Ingredients
- 4 cups yellow squash, chopped
- 1/2 cup green onion, chopped, plus more for garnish
- 1 cup cheddar cheese, shredded
- 1 can (10.5 ounces) condensed cream of chicken soup
- 1/2 cup sour cream
- 1 egg, beaten
- 2 tablespoons butter, melted
- 1 cup Ritz cracker crumbs
- 1/4 cup Parmesan cheese, grated
- Salt and black pepper, to taste
How to Make Squash Casserole with Cream of Chicken Soup
1. Heat the oven. Preheat the oven to 400°F.
2. Pre-bake the squash. Spread the chopped squash and green onion in a 9×9-inch baking dish and bake for 10 minutes to soften the squash. Pour off any liquid that collects in the dish.
3. Make the filling. Mix the beaten egg, cream of chicken soup, sour cream and cheddar, season with salt and pepper, and pour it over the squash.
4. Make the topping. Stir together the cracker crumbs, Parmesan and melted butter.
5. Top. Sprinkle the crumbs evenly over the squash mixture.
6. Bake. Bake for 20 minutes, until browned and bubbly and the center reaches 165°F. Garnish with chopped green onion.
How to Keep Squash Casserole From Getting Watery
Yellow squash is mostly water, and that water has to go somewhere. If raw squash goes straight into the sauce, it releases its liquid in the oven and the casserole turns soupy. Cooking the squash first drives a lot of that water out before the creamy filling goes on.
In this recipe the squash and green onion pre-bake in the dish for 10 minutes. When they come out, tilt the dish and pour off whatever liquid has pooled in the corner. That one small step keeps the filling thick and creamy instead of thin.
You can also soften the squash in a skillet or in the microwave; the method matters less than getting the extra water out. Some batches give off a lot of liquid and some hardly any. Both are normal, so just pour off what is there. I always check the dish, because a spoonful of squash water is easy to miss under the sauce.
Tips for Success
Why is the cracker topping getting too dark?
The crumbs browned before the filling finished bubbling. Lay a sheet of foil loosely over the dish for the rest of the bake.
Why is my squash casserole bland?
Mild cheese and too little salt. Use a flavorful sharp cheddar, and taste the filling for salt and pepper before it goes over the squash.
Variations
- Make it a meal: stir in a cup of chopped cooked chicken or 2 cups of cooked rice.
- Garlic and thyme: add a little minced garlic and dried thyme to the filling.
- Different topping: use French fried onions or crushed potato chips instead of crackers.
Storage & Reheating
Do not leave the casserole out for more than 2 hours. USDA FSIS says to refrigerate leftovers in shallow, covered containers and eat them within 3 to 4 days. Reheat to 165°F in the oven or microwave. It can be frozen for up to 3 months, but the filling may turn a little soupy after thawing.
What to Serve With It
Serve it next to fried or roast chicken, ham or pork chops. For a main dish with the same buttery crumbs, try Ritz cracker chicken casserole. For more vegetable sides, there is patty pan squash, roasted garlic Parmesan zucchini, squash and tomatoes, smothered green beans, easy creamy corn casserole and cheesy asparagus casserole.
Frequently Asked Questions
Do you put cream of chicken soup in squash casserole?
Yes, in many Southern squash casseroles. It gives the filling a savory, creamy base, and it is the soup this recipe is built on.
What are some common mistakes when making squash casserole?
Using big, soft or wrinkled squash is a common one. Pick young, small, brightly colored squash with smooth skin; they are more tender.
Can I make it ahead?
Yes. Assembled and ready to bake, it keeps at least 2 days covered in the refrigerator. Add the crumb topping just before it goes in the oven.
Final Notes
Let the casserole sit for a few minutes after baking so the filling settles before you scoop. If you have a question or make it, tell me how it turned out in the comments.
Squash Casserole with Cream of Chicken Soup
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Ingredients
- 4 cups yellow squash chopped
- 1/2 cup green onion chopped, plus more for garnish
- 1 cup cheddar cheese shredded
- 1 can condensed cream of chicken soup 10.5 ounces
- 1/2 cup sour cream
- 1 egg beaten
- 2 tablespoons butter melted
- 1 cup Ritz cracker crumbs
- 1/4 cup Parmesan cheese grated
- salt and black pepper to taste
Instructions
- Preheat the oven to 400°F.
- Spread the chopped squash and green onion in a 9x9-inch baking dish and bake for 10 minutes to soften the squash. Pour off any liquid that collects in the dish.
- Mix the beaten egg, cream of chicken soup, sour cream and cheddar, season with salt and pepper, and pour it over the squash.
- Stir together the cracker crumbs, Parmesan and melted butter.
- Sprinkle the crumbs evenly over the squash mixture.
- Bake for 20 minutes, until browned and bubbly and the center reaches 165°F. Garnish with chopped green onion.
