Southern Squash Casserole Recipe
Ingredients:
2 pounds yellow squash (sliced)
1/2 cup onion (chopped)
2 tablespoons butter
1/2 cup sour cream
1 can (10.5 oz) cream of chicken soup (or cream of mushroom for a vegetarian option)
1 cup shredded cheddar cheese
Salt and pepper (to taste)
2 cups crushed buttery crackers (such as Ritz)
1/4 cup butter (melted)
Instructions:
Preheat oven to 350°F and lightly grease a 9×13-inch baking dish.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add sliced squash and chopped onion, cooking until tender, about 10 minutes. Drain any excess liquid.
In a large mixing bowl, combine cooked squash and onion with sour cream, cream of chicken soup, cheddar cheese, salt, and pepper. Mix well.
Spread the mixture evenly into the prepared baking dish.
In a separate bowl, mix crushed crackers with the melted butter. Sprinkle evenly over the top of the casserole.
Bake uncovered for 25–30 minutes or until the top is golden brown and bubbly.
Storage Tips:
Store leftovers in the refrigerator for up to 4 days. Reheat in the oven or microwave. This casserole also freezes well—wrap tightly and store for up to 2 months.