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Delicious Southern Squash Casserole with melted cheese and fresh vegetables

Delicious Southern Squash Casserole

A classic Southern comfort dish featuring tender squash baked with onions, creamy sauce, and a crunchy cornbread or cracker topping. Perfect as a side for family dinners or holiday meals.
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Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups yellow squash sliced
  • 1 small onion finely chopped
  • 2 tbsp butter
  • 1 can 10.5 oz cream of mushroom soup
  • ½ cup sour cream
  • 1 cup shredded cheddar cheese
  • Salt and pepper to taste
  • 1 cup crushed buttery crackers or cornbread crumbs
  • 2 tbsp butter melted (for topping)

Equipment

  • 9x13-inch baking dish
  • Skillet
  • Mixing bowls
  • Measuring cups and spoons
  • Spatula

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
  2. In a skillet, sauté squash and onion with 2 tbsp butter until tender, about 5–7 minutes.
  3. In a mixing bowl, combine sautéed squash and onions with cream of mushroom soup, sour cream, shredded cheddar, salt, and pepper. Mix well.
  4. Pour mixture into prepared baking dish.
  5. In a small bowl, mix crushed crackers or cornbread crumbs with 2 tbsp melted butter. Sprinkle evenly over the casserole.
  6. Bake 25–30 minutes, until topping is golden brown and casserole is bubbly.
  7. Serve warm.

Notes

For extra flavor, add a pinch of garlic powder or paprika to the squash mixture.
Can be made ahead and baked just before serving.
Substitute crushed Ritz crackers with panko or cornflakes for different textures.