Easy Squash Casserole Recipe

Name: Easy Squash Casserole Recipe
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 8
Cuisine: American
Ingredients: 2 lbs yellow squash, sliced; 1 large onion, chopped; 1 cup shredded cheddar cheese; 1 cup sour cream; 1 can (10.5 oz) cream of chicken soup; 1 sleeve buttery crackers, crushed; 4 tbsp butter, melted; 1 tsp salt; 1/2 tsp black pepper

The first time I made this easy squash casserole, I was trying to impress my in-laws. I was so nervous I forgot to salt the squash. The whole thing tasted like bland, cheesy mush. My father-in-law, trying to be nice, said it was “interesting.” Now I make it all the time and it’s a total family favorite, but I’ll never forget that first kitchen fail.

Recipe Card

Recipe Title	Easy Squash Casserole Recipe
Servings	6-8 people
Prep Time	25 minutes
Cooking Time	40 minutes
Calories	About 280 per serving

Ingredients

2 lbs yellow squash, sliced
1 large onion, chopped
1 cup shredded cheddar cheese
1 cup sour cream
1 can (10.5 oz) cream of chicken soup
1 sleeve buttery crackers, crushed
4 tbsp butter, melted
1 tsp salt
1/2 tsp black pepper

Don’t skimp on the salt like I did. It makes all the difference. And that cream of chicken soup? I once used cream of mushroom by accident and my husband didn’t even notice. It’s a forgiving recipe.

Directions

Preheat your oven to 350°F (175°C).
Slice the squash and chop the onion.
Boil the squash and onion in a large pot of salted water for about 10 minutes, until tender.
Drain the squash and onion really, really well.
In a big bowl, mix the drained squash, onion, sour cream, soup, and most of the cheese.
Season with the salt and pepper. Taste it now, trust me.
Pour the mixture into a greased 9×13 inch baking dish.
Mix the crushed crackers with the melted butter.
Sprinkle the buttery crumbs and the rest of the cheese over the top.
Bake for 30-40 minutes, until it’s bubbly and the top is golden brown.

The draining step is crucial. I was in a rush once and just dumped it all in. The casserole was so watery it was basically squash soup with a cracker float. Now I press it down in the colander with a paper towel to get every last drop of water out.

I love this recipe because it’s the ultimate comfort food. It’s what I bring to every potluck and family gathering. It always disappears, which is a great feeling after that first disaster.

It also makes for amazing leftovers. The flavors seem to get even better the next day. I’ll eat it for lunch three days in a row and not get tired of it.

If I were to change one thing, I might try adding a little hot sauce for a kick. My cousin did that once and it was fantastic. It’s a great base recipe you can play with.

Nutrition Info (per serving)

Calories	Carbs	Fat	Protein
280	18g	20g	9g

It’s not exactly a health food, I know. But I have made it lighter with low-fat sour cream and cheese, and it was still delicious. For my gluten-free friend, I used gluten-free crackers and it worked perfectly.

Ingredient Swaps

Ingredient	Substitution
Cream of Chicken Soup	Cream of Mushroom or Celery Soup
Sour Cream	Plain Greek Yogurt
Cheddar Cheese	Colby Jack or Monterey Jack
Buttery Crackers	Panko Breadcrumbs or Crushed Cornflakes

The Greek yogurt swap works great, it just makes it a tiny bit tangier. I tried using crushed potato chips instead of crackers once, and it got way too salty. Stick with the plain, buttery ones for the best result.

Tips

Don’t forget to salt the boiling water for the squash.
Seriously, drain the squash until you think it’s too dry.
Let it sit for 10 minutes after baking so it sets up.

That last tip I learned the hard way. I served it immediately once and it just oozed all over everyone’s plates. Letting it rest makes it so much easier to serve nice, neat squares.

FAQ

Can I make this easy squash casserole ahead of time?
Absolutely! I assemble the whole thing the night before, cover it, and keep it in the fridge. Just add about 10 extra minutes to the bake time since it’s going in cold.

Can I use frozen squash?
You can, but thaw it completely and squeeze out ALL the liquid. I mean it. I made a soupy mess one winter because I was too lazy to properly defrost.

Why is my topping soggy?
Oh, I’ve been there. It’s usually from steam escaping during baking. Make sure your squash mixture is cool before you add the topping, and don’t cover it while it bakes. We want that crunch!

That’s everything I know about making Easy Squash Casserole Recipe! Hope you give it a try, and if you mess it up, you’re in good company—I do it all the time.