This easy yellow squash casserole is a perfect side dish for any meal. It’s cheesy, creamy, and a fantastic way to enjoy summer squash. Even beginner cooks will find this recipe simple to master.
Key Ingredients & Substitutions:
- Yellow Squash: Use fresh, firm squash. Zucchini can be substituted.
- Onion: Sweet or yellow onion works best. Onion powder can be used in a pinch.
- Cheese: Cheddar is classic; feel free to experiment with Gruyere or Monterey Jack.
- Cream of Mushroom Soup: A pantry staple that adds creaminess. Cream of chicken or celery soup can also be used.
- Crackers: Ritz crackers add a buttery, crunchy topping. Breadcrumbs or crushed cornflakes are good alternatives.
Ingredients:
- 4 cups yellow squash, sliced (about 3-4 medium)
- 1/2 cup chopped onion
- 1 (10.5 oz) can cream of mushroom soup, undiluted
- 1/2 cup milk
- 1 cup shredded cheddar cheese, plus 1/2 cup for topping
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 sleeve (about 30 crackers) Ritz crackers, crushed
- 3 tablespoons butter, melted
How Much Time Will You Need?
- Total Time: 45 minutes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Servings: 6-8
- Tools Needed: 9×13 inch baking dish, large mixing bowl, saucepan
Step-by-Step Instructions:
1. Prepare the Squash
Boil or steam the sliced yellow squash in a saucepan until it’s tender, but not mushy, about 5-7 minutes. Drain it very well, pressing out any excess water. This prevents a watery casserole.
2. Sauté the Onion
While the squash is cooking, lightly sauté the chopped onion in a small pan until it’s softened and translucent. This step brings out its sweetness.
3. Mix the Casserole Base
In a large mixing bowl, combine the drained yellow squash, sautéed onion, cream of mushroom soup, milk, 1 cup of shredded cheddar cheese, salt, and pepper. Stir everything gently until it’s well mixed.
4. Assemble the Casserole
Pour the squash mixture into your prepared 9×13 inch baking dish, spreading it evenly. This is the heart of your yellow squash casserole.
5. Prepare the Cracker Topping
In a small bowl, combine the crushed Ritz crackers and melted butter. Stir until the crackers are evenly coated. This makes for a golden, crunchy crust.
6. Bake to Perfection
Sprinkle the remaining 1/2 cup of cheddar cheese over the squash mixture, then evenly spread the buttered cracker topping. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the topping is golden brown and the casserole is bubbly.
Storage Instructions:
Leftover yellow squash casserole can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, microwave individual servings or warm the entire casserole in an oven at 350°F (175°C) until heated through.
Frequently Asked Questions (FAQ):
Q: Can I make yellow squash casserole ahead of time?
A: Yes, you can assemble the casserole (without the cracker topping) a day in advance and store it in the refrigerator. Add the topping just before baking.
Q: Why is my yellow squash casserole watery?
A: This usually happens if the squash isn’t drained thoroughly. Pressing out excess water after cooking is key.
Q: Can I use fresh herbs in this yellow squash casserole?
A: Absolutely! Fresh chives or parsley chopped and added to the mixture would be delicious.
Q: Can I make this yellow squash casserole vegetarian?
A: Yes, it is already vegetarian as written! Just ensure your cream of mushroom soup is also vegetarian.
Q: How do I know when the squash is cooked enough for the casserole?
A: The squash should be tender when pierced with a fork, but still hold its shape slightly. Overcooking it will make it mushy.