This comforting squash casserole combines tender yellow squash and sweet onions with a creamy, cheesy, and savory filling, topped with a buttery Ritz cracker crust for a beloved Southern side dish.
Ingredients
6 to 8fresh squashabout 3-4 per casserole
1large sweet onionVidalia or sweet yellow
Saltto taste, about 2-3 good sprinkles for the pot
4cupsshredded cheese2 cups per casserole
2cupssour creamabout 1 cup per casserole
2cansor equivalent homemade cream of chicken soup (1 can per casserole)
2bags Stove Top chicken stuffing mix1 bag per casserole
Ritz crackers1 sleeve per casserole
Buttera few pats for topping
Instructions
Prepare squash and onions:
Trim ends off squash, slice into rough pieces.
Roughly slice onion.
Place squash and onion in a large pot, cover with water just over the top.
Sprinkle salt into the pot.
Cook squash and onions:
Bring water to a boil and cook for about 10-12 minutes until squash is tender.
Drain well.
Mix casserole ingredients:
In the pot or a large mixing bowl, combine cooked squash and onions.
Add cheese, sour cream, cream of chicken soup, and stuffing mix.
Stir well to evenly combine.
Assemble casserole:
Spray a casserole dish (around 9x13 inches) with cooking spray.
Pour half the mixture into the dish.
Top casserole:
Crush Ritz crackers by hand (or pulse roughly).
Scatter cracker crumbs on top of the casserole.
Place a few pats of butter evenly over the cracker topping.
Bake:
Bake at 350°F (175°C) for 30 to 40 minutes until bubbly and golden on top.
Freeze leftover casserole for later:
Portion remaining casserole into quart-size Ziploc bags.
Label with date and contents.
Freeze flat for easy stacking and storage.
When ready to eat, thaw, place in casserole dish, add topping if desired, and bake as above.
Video
Notes
Enjoy this creamy, cheesy, flavorful squash casserole that even squash skeptics love! This recipe is perfect for fresh squash season and can be made ahead and frozen for convenient meals later