Introduction
Tutorial: how to make summer squash casserole — yellow squash + cream sauce + Ritz cracker topping. 50 min Southern.
Ingredients List
- 2 lb yellow squash + 1 Vidalia + 3 tbsp butter + salt
- 1 can cream of chicken + 1 cup sour cream + 1.5 cups cheddar + 1/2 cup parm + garlic + thyme + S+P + 2 eggs
- 1.5 sleeves Ritz crushed + 6 tbsp melted butter + 1/2 cup cheddar + parsley
- Chives + parsley + pepper
Timing
Sauté 10. Mix 10. Bake 25. Rest 5. Total 50 min.
Step 1 — Sauté + Squeeze
8-10 min. Towel-squeeze water out.
Step 2 — Cream Sauce
All in big bowl smooth.
Step 3 — Combine + Pan
Squash in sauce. 9×13 greased.
Step 4 — Topping
Crushed Ritz + butter + cheese + parsley.
Step 5 — Cover + Press
Even sprinkle.
Step 6 — Bake 350°F 22-25
Golden top + bubbling. Rest 5 min.
Nutritional Information
- Calories 340 | Protein 10g | Fat 24g | Carbs 22g | Calcium 20% DV
Healthier Alternatives
Greek yogurt. Low-sodium soup. Whole wheat crackers.
Serving Suggestions
Grilled chicken, BBQ ribs. Sweet tea. Potlucks.
Common Mistakes to Avoid
- Wet squash
- Bagged cheese
- No butter topping
- Underbaked
- Cut early
Storing Tips
4 days fridge. 350°F 12 min reheat. Freeze unbaked 2 mo.
Conclusion
That’s how to make summer squash casserole. Comment your herb, share a photo, subscribe.
FAQs
Ritz sub? Pretzels, panko.
Zucchini? Yes.
Vegetarian? Cream of mushroom.
Make ahead? 24 hr.
GF? GF crackers.
Squeeze why? Anti-soggy.
Recipe Card: Summer Squash Casserole
Sauté: 10 min | Mix: 10 min | Bake: 25 min | Rest: 5 min | Total: 50 min | Serves: 8 | Calories: 340/serving
Ingredients
- 2 lb yellow summer squash sliced + 1 Vidalia onion + 3 tbsp butter + 1/2 tsp salt
- 1 can cream of chicken + 1 cup sour cream + 1.5 cups sharp cheddar + 1/2 cup parmesan + garlic powder + thyme + S+P + 2 eggs
- 1.5 sleeves crushed Ritz + 6 tbsp melted butter + 1/2 cup cheddar + parsley
- Fresh chives + parsley + cracked pepper
Instructions
- Sauté squash + onion 8-10 min; squeeze out water with towel.
- Whisk cream sauce ingredients.
- Fold squash into sauce; transfer to 9×13 dish.
- Mix Ritz topping with melted butter + cheese + parsley.
- Sprinkle topping over casserole; press lightly.
- Bake at 350°F for 22-25 min until golden; rest 5 min; garnish.
Nutrition (per serving)
Calories 340 | Protein 10g | Fat 24g | Carbs 22g | Calcium 20% DV
