Summer Squash Casserole
Chef Jenn loves this Summer Squash Casserole for turning simple garden squash into a cozy, cheesy, and utterly satisfying dish—no mayo required. With a golden cracker topping and a rich, savory base, this casserole is a Southern favorite you’ll want to make all season long.
Ingredients
- 2 pounds yellow squash about 5 squash, sliced ⅓ inch thick
- ½ cup sweet onion diced
- 1 tablespoon butter
- 1 can cream of mushroom soup
- 4 ounces cream cheese softened
- 1 egg
- 8 ounces sharp cheddar cheese shredded
- ½ teaspoon salt
- ½ teaspoon fresh ground black pepper
Topping
- 1 Ritz crackers crushed (about 25 crackers)
- ½ stick butter melted
Instructions
- Preheat your oven to 375°F and spray a 2-quart baking dish with nonstick cooking spray.
- Wash and slice the squash into ⅓-inch thick rounds. Place them in a large bowl.
- Sauté the onion in the butter over medium heat until soft, about 5–6 minutes.
- Stir in the cream cheese with the warm onions and mix until mostly melted and smooth.
- Combine the onion-cream cheese mixture with the cream of mushroom soup, egg, half of the shredded cheddar, salt, and pepper.
- Pour the mixture over the sliced squash and mix thoroughly until the squash is well coated.
- Transfer the mixture to the prepared casserole dish and press down lightly with a spatula to even out the surface.
- Crush the crackers in a zip-top bag using a rolling pin or with your hands in a bowl until coarsely crumbled.
- Melt the butter and stir it into the crushed crackers, then toss with the remaining cheddar cheese.
- Sprinkle the buttery cracker topping evenly over the casserole.
- Bake for 20–25 minutes or until the casserole is bubbling and the top is golden brown.
Notes
Chef Jenn’s Tips
- If your summer squash has excessive seeds, and the larger the squash the more seeds, cut them lengthwise and use a spoon to scoop out some of the seeds before slicing.
- You can prep this casserole ahead of time. Make it all the way up to the point of adding the cracker topping and pop it into the fridge. Then, just add the cracker topping and bake. You will need to add a few extra minutes of cooking time if the dish is fridge cold.
Nutrition
Serving: 1cupCalories: 377kcalCarbohydrates: 11gProtein: 15gFat: 31gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.4gCholesterol: 112mgSodium: 955mgPotassium: 546mgFiber: 2gSugar: 5gVitamin A: 1269IUVitamin C: 26mgCalcium: 322mgIron: 1mg
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
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