Squash Casserole
When it comes to comfort food, squash casserole with Ritz crackers is a southern classic that stands out. Whether you're serving it at a Thanksgiving gathering, a work potluck, or just a Sunday dinner with family, this dish is guaranteed to please a crowd.
Ingredients
- 3-4 fresh yellow squash, about 4 cups once sliced
- 1 small onion
- 1-2 TBSP olive oil
- 1 can 10.5 oz cream of mushroom soup
- 1 ½ cups sharp shredded cheddar cheese
- 2 tsp garlic powder divided
- 1 tsp pepper divided
- ½ tsp salt
- 1 cup sour cream
- 1 egg
- About 30 Ritz crackers one sleeve, crushed
- ¼ cup butter melted
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
- Slice the squash and onion: Thinly slice the squash and onion.
- Sautee the squash and onion: Heat a large skillet over medium heat. Sautee the squash and onions in the oil for 15 minutes stirring occasionally. While cooking, season with 1/2 tsp garlic powder, 1 tsp salt, and ½ tsp black pepper.
- Drain the squash and onion: Move the squash and onions to a colander and allow all excess liquid to drain. Use the back of a spatula to gently press down on the squash and squeeze out as much of the liquid as possible.
- Mix the filling: In a large bowl, combine the cream of mushroom soup, shredded cheese, 1 tsp garlic powder, ½ tsp pepper, sour cream, and egg. Mix in the squash and onions until well combined.
- Assemble the casserole: Pour the filling into the prepared baking dish, spreading it evenly.
- Prepare the topping: In a small bowl, mix the crushed Ritz crackers with melted butter until the crackers are coated.
- Top the casserole: Sprinkle the buttery Ritz cracker mixture evenly over the squash mixture.
- Bake: Place the casserole in the preheated oven and bake for 45-50 minutes then broil on high for 2 minutes to brown the top (pay close attention while broiling so the top doesn’t burn).
- Serve: Let it cool for a few minutes before serving.