Ingredients
Scale
- 2 lbs yellow squash, sliced
- 1 medium onion, diced
- 3 tablespoons butter
- 1/2 cup sour cream
- 1 (10.5 oz) can cream of chicken soup
- 2 large eggs, beaten
- 1½ cups shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and black pepper, to taste
- 1½ cups crushed Ritz crackers
- 3 tablespoons butter, melted
Instructions
- Preheat oven to 350°F.
- In a large skillet, melt 3 tablespoons butter over medium heat. Sauté squash and onion until soft and lightly golden, about 10–12 minutes. Let cool slightly.
- In a large mixing bowl, combine sour cream, cream of chicken soup, beaten eggs, cheddar cheese, garlic powder, paprika, salt, and pepper.
- Stir in the squash and onion mixture until everything is well blended.
- Spoon the mixture into a greased 9×13-inch baking dish.
- In a small bowl, mix crushed Ritz crackers with melted butter. Sprinkle over the top.
- Bake for 30–35 minutes or until golden brown and bubbly. Let sit 5 minutes before serving.
Notes
- You can use zucchini in place of yellow squash if needed.
- To make vegetarian, use cream of mushroom soup instead of chicken.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 5g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 75mg
Keywords: squash casserole, southern comfort food, cheesy casserole
