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Easy Squash Casserole

a great way to make zucchiini and yellow squash turn into a flavorful casserole.

Course Side Dish
Cuisine American
Keyword squash casserole, vegetables side dish, zucchini casserole
Prep Time 15 minutes
Cook Time 25 minutes
Servings 6 people

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

  1. Preheat oven to 350F. Spray the dish or pan with cooking spray.

  2. 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.

  3. 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).

  4. 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.

  5. Bake until the cheese melts. Remove and let rest 5 minutes before serving.