Ingredients
- Yellow Squash: 2 pounds, sliced
- Onion: 1 medium, chopped
- Butter: 1/2 cup (1 stick)
- Cream of Mushroom Soup: 1 can (10.75 ounces)
- Sour Cream: 1 cup
- Sharp Cheddar Cheese: 1 cup, shredded
- Ritz Crackers: 1 sleeve, crushed
- Salt and Pepper: to taste
Instructions
- Step 1: Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish.
- Step 2: Steam or boil the sliced yellow squash until tender, about 10-15 minutes. Drain well and lightly mash.
- Step 3: While squash is cooking, melt butter in a skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Step 4: In a large bowl, combine the cooked squash, sautéed onions, cream of mushroom soup, sour cream, half of the cheddar cheese, salt, and pepper. Mix well.
- Step 5: Pour the mixture into the prepared baking dish. Top with the crushed Ritz crackers and the remaining cheddar cheese.
- Step 6: Bake in the preheated oven for 20-25 minutes, or until golden brown and bubbly. Let cool slightly before serving.
Notes
- Store leftover casserole in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave or bake in a preheated oven at 350°F until warmed through.
- This casserole makes a fantastic side dish alongside grilled chicken or pork chops for a complete Southern meal.
- For extra flavor, brown the crushed Ritz crackers in a little melted butter before adding them to the top of the casserole.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American