We eat a lot of vegetables, but sometimes I get tired of plain roasted, steamed of fried veggies. Small squashes, zucchini and yellow, seem particularly bland to me. Enter the squash casserole.
Like most casseroles, it’s creamy. And that means a can of soup. Yes, it’s old fashioned and right out of the 1960’s cream soup recipes. A can of soup can do so much though – add flavor and texture and creamy goodness that might otherwise be missing. Along with chicken stock, sour cream and cheese (I used white cheddar this time, but mozzarella, especially smoked mozzarella would be great too, or your choice of Italian blend, Mexican Blend or Parmesan), this casserole has a great flavor, and more importantly, is quick and easy. I’ve even made it several hours in advance, and refrigerate it, then put in to bake for 30 minutes while I get the rest of dinner going.
And today, on a wintry, cold, snowy day, a warm casserole just sounds good.
I baked it in a cast iron 9″ skillet, but any casserole or baking dish will work. Depending on how deep your skillet or dish is, all of the liquid may or may not fit in. I makes sure all the squash goes in the dish, then add enough of the soup sauce to the rim of the skillet.
The squashes are blanched slight prior to assembling the dish, to guarantee they slices are cooked through and soft. everything else is mixed in a bowl and then assembly is a couple layers.
I crush crackers the way my grandmother and mother did before me – in a bag with a rolling pin.
Easy Squash Casserole
a great way to make zucchiini and yellow squash turn into a flavorful casserole.
Ingredients
- 3 pounds summer squash- zuchini or yellow or a mix of both sliced
- 1 1/2 cups onions, sliced in half rings
- water
- 1 can cream of mushrom soup
- 2 cans milk use soup can to measure
- 1 cup cheddar cheese, or cheese of your choice
- 1/2 cup sour cream
- 2 tbsp butter, melted
- 1 large eggs, beater
- 1 1/2 tsp salt Preferable Kosher
- 1/2 tsp ground pepper
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder or granulated garlic
- 1 1/2 cups crushed buttery crackers
Instructions
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Preheat oven to 350F. Spray the dish or pan with cooking spray.
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Place the sliced squashes in a large saucepan or dutch oven, and add water just to cover. Over medium heat bring to a simmer and cook for 3-4 minutes. Drain well.
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In a large bowl add the soup, the broth, 1/2 cup of cheese, the sour cream, melted butter, egg, and spices. Stir well (or use an immersion blender to blend well).
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Fold in the drained squash. Spoon half the squash mix into the pan, and sprinkle with half the crackers. Repeat, ending with crackers on top. Sprinkle with 1/2 cup cheese.
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Bake until the cheese melts. Remove and let rest 5 minutes before serving.
