Ingredients
Scale
- 2 lbs Yellow Squash, sliced
- 1 medium Onion, chopped
- 1/2 cup Butter, divided
- 1 can (10.75 oz) Cream of Chicken Soup
- 1 cup Sour Cream
- 1 cup Shredded Cheddar Cheese, divided
- 1 sleeve Ritz Crackers, crushed
- 1/4 teaspoon Black Pepper
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Step 2: In a large skillet, melt 1/4 cup of butter over medium heat. Add the sliced yellow squash and chopped onion and cook until tender, about 10-15 minutes. Drain any excess liquid.
- Step 3: In a large bowl, combine the cooked squash and onion mixture with cream of chicken soup, sour cream, and 1/2 cup of shredded cheddar cheese. Season with black pepper. Mix well.
- Step 4: Pour the squash mixture into the prepared baking dish.
- Step 5: In a separate bowl, melt the remaining 1/4 cup of butter. Add the crushed Ritz crackers and toss to coat. Sprinkle the buttered cracker crumbs evenly over the squash mixture in the baking dish. Sprinkle the remaining 1/2 cup of cheddar cheese over the cracker crumbs.
- Step 6: Bake in the preheated oven for 25-30 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.
- For best results, reheat individual portions in the microwave or oven until warmed through.
- This casserole pairs wonderfully with fried chicken or pulled pork for a classic Southern meal.
- To prevent a soggy casserole, ensure the squash is well-drained after cooking and before mixing with the other ingredients.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American