Squash Casserole
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.
Servings: 8
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 oven to 350°F. Grease a 9x13 inch baking dish.
- In a large pot, boil sliced squash and diced onion for 5 minutes. Drain well and pat dry with paper towels.
- In a large bowl, mix together cooked squash, onion, cheddar cheese, sour cream, cream of chicken soup, beaten eggs, 2 tablespoons melted butter, garlic powder, salt, pepper, and parsley.
- Pour the mixture into the prepared baking dish.
- In a separate bowl, mix crushed crackers with 1/4 cup melted butter and Parmesan cheese.
- Sprinkle the cracker mixture evenly over the squash mixture.
- Bake for 30-35 minutes, until the top is golden brown and the casserole is bubbly.
- Let stand 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
Calories: 327kcal | Carbohydrates: 20g | Protein: 11g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 98mg | Sodium: 761mg | Potassium: 518mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1089IU | Vitamin C: 19mg | Calcium: 212mg | Iron: 3mg
