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Yellow squash casserole with a golden cracker crumb topping in a square baking dish, with a serving scooped out

Squash Casserole with Cream of Chicken Soup

Southern yellow squash casserole with cream of chicken soup, sour cream and cheddar under a buttery Ritz cracker and Parmesan topping.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American
Servings 8 servings
Calories 234 kcal

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.

Notes

If the crumbs brown too fast, cover loosely with foil. Assembled, it keeps at least 2 days in the refrigerator before baking. Refrigerate leftovers within 2 hours and eat within 3 to 4 days; reheat to 165°F.

Nutrition

Serving: 1servingCalories: 234kcalCarbohydrates: 13.7gProtein: 7.7gFat: 16.9gSodium: 517mgFiber: 1gSugar: 2.9g
Keyword cheesy squash casserole, southern squash casserole, squash casserole with cream of chicken soup, squash casserole with Ritz crackers, yellow squash casserole