Squash Casserole

5 from 3 votes

This Squash Casserole is a delicious side dish that is perfect for all your holiday dinners. Slice squash is baked in a creamy sauce for a family favorite side.

Prep Time20

Cook Time35

Total Time55

Course: Side Dish

Cuisine: American

Servings:

Author: Carrie Barnard

Cost: $10.60, Cost Per Serving: $1.33

Ingredients

6 cups yellow squash sliced (about 2-3 medium squash)
1 medium onion diced
1 cup shredded cheddar cheese
½ cup sour cream
1 can 10.5 ounce cream of chicken soup
2 large eggs beaten
2 tablespoons butter melted
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
¼ cup chopped fresh parsley

For the Topping:

1 ½ cups crushed butter crackers
¼ cup butter melted
¼ cup grated Parmesan cheese

Instructions

Preheat the oven to 350°F and grease a 9 x 13-inch baking dish.
Bring a large pot of water to a boil.
Add 6 cups sliced yellow squash and 1 diced medium onion.
Boil for 5 minutes, until just tender.
Drain the squash and onion thoroughly, then pat dry with paper towels to remove excess moisture.
In a large mixing bowl, combine 6 cups cooked squash and 1 onion, 1 cup shredded cheddar cheese, ½ cup sour cream, 1 can (10.5 oz) cream of chicken soup, 2 beaten eggs, 2 Tbsp melted butter, 1 tsp garlic powder, ½ tsp salt, ¼ tsp black pepper and ¼ cup chopped fresh parsley.
Stir until everything is evenly combined.
Pour the mixture into the prepared baking dish.
Prepare the Topping:
In a separate bowl, mix together 1½ cups crushed butter crackers, ¼ cup melted butter and ¼ cup grated Parmesan cheese.
Sprinkle the cracker mixture evenly over the squash casserole.
Bake for 30–35 minutes, or until the topping is golden brown and the casserole is hot and bubbly.
Let the casserole rest for 5 minutes before serving.

Notes

Make sure to drain the squash well after boiling to avoid a watery casserole.

Refrigerate leftovers in an airtight container for up to 3-4 days.

Nutrition