This Easy Yellow Squash Casserole is a cozy dish filled with tender squash, creamy goodness, and a crunchy topping. It’s perfect for any meal, and who can resist that cheesy layer?
Honestly, I love how simple it is to whip up! Just mix, bake, and enjoy the cheesy, squashy magic. It’s a great way to sneak in some veggies without anyone noticing! 😄
Key Ingredients & Substitutions
Yellow Squash: This is the star of the dish! I love using fresh yellow squash, as it’s tender and sweet when cooked. If you’re in a pinch, you could swap it out for zucchini for a similar flavor.
Onion: I use a yellow onion for its mild sweetness, but feel free to use a white or even a red onion for a bolder flavor. If you’re in a hurry, onion powder can also work as a quick substitute.
Cream of Mushroom Soup: This adds creaminess and flavor. If you prefer a healthier option, or if you’re avoiding mushrooms, you can use cream of chicken or a homemade white sauce instead.
Cheddar Cheese: I love sharp cheddar for its richness. You can try Monterey Jack or even a mix of cheeses, but keep in mind that the flavor will change a bit depending on your choice.
Crushed Buttery Crackers: These provide a crunchy topping. If you need a gluten-free option, use gluten-free crackers or even panko breadcrumbs.
How Can I Ensure Perfectly Cooked Squash?
The process of cooking the squash and onion happens in the skillet before mixing everything. This is important for two reasons: it softens the squash and removes excess moisture, preventing a soggy casserole.
- Cook sliced squash and onion with a little water over medium heat for about 5 minutes.
- Make sure to drain any extra liquid after cooking. This keeps the casserole from being too watery.
Taking this step will help the flavors meld and give you a delightful texture. Trust me; it’s worth it for that beautiful casserole finish!
How to Make Easy Yellow Squash Casserole
Ingredients You’ll Need:
- 4 cups sliced yellow squash (about 4-5 medium squash)
- 1/2 cup chopped onion
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 cup shredded cheddar cheese
- 1/2 cup mayonnaise
- 2 large eggs, lightly beaten
- 1 cup crushed buttery crackers (like Ritz)
- 2 tablespoons melted butter
- Salt and pepper to taste
- Optional: 1/4 teaspoon garlic powder or paprika for extra flavor
How Much Time Will You Need?
This delicious casserole will take you about 15 minutes to prepare and then about 30-35 minutes to bake. So, in less than an hour, you’ll have a tasty dish ready to serve!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grab a 9×13-inch casserole dish and lightly grease it with cooking spray or a little bit of butter. This will prevent sticking.
2. Cook the Squash and Onion:
Wash and slice the yellow squash into thin rounds. In a large skillet, add the sliced squash and chopped onion with a splash of water. Cook over medium heat for about 5 minutes until they’re tender. Make sure to drain any extra water—this helps avoid a soggy casserole!
3. Mix the Ingredients:
In a large mixing bowl, combine the cooked squash and onion with the cream of mushroom soup, shredded cheddar cheese, mayonnaise, beaten eggs, and salt and pepper. If you like a little extra flavor, toss in the garlic powder or paprika. Mix everything together until it’s well combined.
4. Assemble the Casserole:
Pour the squash mixture into the greased casserole dish, spreading it out evenly to make sure every bite is evenly flavored.
5. Prepare the Topping:
In a small bowl, combine the crushed buttery crackers with the melted butter. This will create a deliciously crunchy topping! Sprinkle this mixture evenly over the top of the casserole for that extra bit of crunch.
6. Bake to Perfection:
Pop the casserole into the preheated oven and bake for 30-35 minutes. You’ll know it’s done when the topping is golden brown and the casserole is bubbly. It smells wonderful, so get ready for some compliments!
7. Let It Cool:
Once out of the oven, let your casserole cool for a few minutes before serving. This gives it a chance to set and makes serving easier.
And there you have it! A delicious, warm, and comforting yellow squash casserole that pairs beautifully with grilled meats or can even be enjoyed on its own. Enjoy every bite!
FAQ for Easy Yellow Squash Casserole
Can I Use Other Vegetables in This Casserole?
Absolutely! Feel free to mix in other vegetables like zucchini, spinach, or bell peppers. Just make sure to adjust the cooking time if you use denser vegetables. You may want to pre-cook those as well to ensure everything is tender.
How Can I Prepare This Casserole Ahead of Time?
You can assemble the casserole up to a day in advance. Just cover it tightly with plastic wrap or aluminum foil and store it in the refrigerator. Simply bake it straight from the fridge, adding a few extra minutes to the baking time if necessary.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place in the oven to warm up or use the microwave in short intervals, stirring occasionally, until heated through.
Can I Make This Recipe Healthier?
Definitely! You can substitute the mayonnaise with Greek yogurt for a lighter option, and use low-fat cheese to reduce calories. Additionally, using whole-grain crackers can add fiber to the dish.
