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–+ servings

Mama's Squash Casserole

This cheesy squash casserole is quick and easy to prepare with a buttery cracker topping for a family-approved comforting side dish.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Side Dish, Snack
Cuisine: American
Ingredients Method

Ingredients
  

  • 8 yellow summer squash thinly sliced
  • 1 small onion finely chopped
  • 2 tablespoons unsalted butter divided
  • 1 10.5 oz can condensed cream of mushroom soup
  • 1 cup sour cream
  • 1 cup shredded sharp cheddar cheese
  • 2 large eggs beaten
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup buttery cracker crumbs
  • 3 tablespoons melted butter

Method
 

  1. Preheat oven to 350°F (175°C) and grease a 1-quart casserole dish.
  2. In a large skillet, melt 1 tablespoon butter over medium heat and sauté onions until translucent, about 3 minutes.
  3. Add sliced squash, remaining butter, salt, and pepper. Cook for 5–7 minutes until squash begins to soften.
  4. Stir in cream of mushroom soup, sour cream, eggs, and half of the cheddar cheese. Mix until smooth.
  5. Pour the squash mixture into the prepared casserole dish and sprinkle remaining cheddar on top.
  6. Prep the Buttery Cracker Topping: In a small bowl, combine cracker crumbs with melted butter. Scatter evenly over the casserole.
  7. Bake for 30–35 minutes, until golden brown and bubbly around the edges.
  8. Let stand for 5 minutes before serving to set the creamy layers.
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