Squash Casserole
Yellow squash rounds bake in a creamy cheddar filling beneath a buttery Ritz cracker topping.
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Ingredients
- 2 pounds yellow squash about 5 squash; sliced into 1/3-inch rounds
- 1/2 cup sweet onion diced
- 1 tablespoon butter for sautéing the onion
- 1 can cream of mushroom soup
- 4 ounces cream cheese softened
- 1 egg
- 8 ounces sharp cheddar cheese shredded and divided
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper freshly ground
- about 25 crackers Ritz crackers coarsely crushed
- 1/2 stick butter melted, for the topping
Instructions
- Preheat the oven to 375°F and spray a 2-quart baking dish with nonstick cooking spray.
- Wash the yellow squash, slice it into 1/3-inch rounds, and place it in a large bowl.
- Sauté the diced onion in 1 tablespoon butter over medium heat until soft, about 5 to 6 minutes. Stir in the cream cheese until mostly melted and smooth.
- Combine the onion mixture with the cream of mushroom soup, egg, half the cheddar, salt, and pepper. Pour it over the raw squash and mix until coated. Transfer to the prepared dish and press down lightly to even the surface.
- Coarsely crush the Ritz crackers in a zip-top bag with a rolling pin or by hand in a bowl. Toss with the melted 1/2 stick butter and the remaining cheddar, then sprinkle over the casserole.
- Bake for 20 to 25 minutes, until bubbling and golden brown. Check the center with a food thermometer; a casserole must reach 165°F. Continue baking if necessary to reach that temperature.
Notes
Use raw squash rounds; do not cook or drain them before mixing the filling. Refrigerate leftovers within 2 hours in shallow, covered containers and use within 3 to 4 days. Reheat to 165°F. Frozen leftovers have a 3-to-4-month quality window, but the creamy texture may change.
Nutrition
Serving: 1servingCalories: 540kcalCarbohydrates: 20.8gProtein: 14.7gFat: 45.5gSodium: 953mgFiber: 2.5gSugar: 6.6g