Ingredients
Scale
- 2 pounds yellow squash, sliced
- 1 medium onion, chopped
- 1/2 cup butter, melted
- 1 can (10.75 ounces) condensed cream of mushroom soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese, divided
- 1 sleeve Ritz crackers, crushed
- 2 tablespoons butter, melted (for topping)
Instructions
- Step 1: Preheat oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
- Step 2: Steam or boil the sliced squash until tender-crisp. Drain very well, pressing out excess moisture.
- Step 3: In a large bowl, combine the cooked squash, chopped onion, melted butter, cream of mushroom soup, sour cream, and 1/2 cup of the shredded cheddar cheese. Mix well.
- Step 4: Pour the squash mixture into the prepared baking dish, spreading evenly.
- Step 5: In a small bowl, combine the crushed Ritz crackers and the 2 tablespoons of melted butter for the topping. Sprinkle evenly over the squash mixture.
- Step 6: Bake for 20-25 minutes, or until golden brown and bubbly. Let stand for a few minutes before serving.
Notes
- Store leftover casserole in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave or bake covered in a low oven until warmed through.
- This casserole is a fantastic side dish for fried chicken, pulled pork, or grilled ham.
- For an extra cheesy flavor and golden crust, broil the casserole for the last minute, watching carefully to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American