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If you're craving a comforting dish that brings warmth and flavor to your table, this Squash Casserole Recipe with Cream of Mushroom Soup is a must-try. Combining tender yellow squash, savory cream of mushroom soup, and gooey cheddar cheese, this casserole is topped with buttery crushed crackers for that perfect crunch. It's a simple, satisfying meal that will have everyone asking for seconds.
The name of the recipe: Squash Casserole Recipe with Cream of Mushroom Soup
Ingredients:
- 4 cups sliced yellow squash
- 1 can 10.5 oz can cream of mushroom soup
- 1 cup shredded cheddar cheese
- 1 cup ritz or similar crushed crackers
- 1 small chopped onion
- 2 tbsp melted butter
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions:
- Preheat oven to 350°F (175°C).
- In a large pot, boil squash and onion in water until tender, about 5 minutes. Drain well.
- In a mixing bowl, combine the cream of mushroom soup, shredded cheddar cheese, salt, and pepper. Stir in the drained squash and onion.
- Pour mixture into a baking dish. Top with crushed crackers and drizzle with melted butter.
- Bake in preheated oven for 25-30 minutes, until the top is golden brown.
What You Will Need
What you will need to make squash casserole
- Yellow squash: Provides a tender, slightly sweet base that pairs well with other ingredients, creating a hearty and flavorful dish.
- Cream of mushroom soup: Adds a creamy, savory element that binds everything together, enhancing the overall richness of the casserole.
- Cheddar cheese: Melts into the casserole, offering a sharp, tangy flavor that complements the mildness of the squash.
- Crushed crackers: Gives a crunchy topping that contrasts with the soft interior, adding texture and a buttery taste.
- Onion: Infuses the dish with a subtle sweetness and depth, balancing the flavors of the other ingredients.
- Butter: Drizzled on top, it helps the crackers brown and adds a rich, indulgent flavor to the casserole.
Tools and Instruments Needed
- Large pot: Needed to boil squash and onion until tender, ensuring they are cooked evenly and thoroughly.
- Mixing bowl: Used to combine the cream of mushroom soup, cheese, salt, and pepper with the cooked squash and onion.
- Baking dish: Holds the mixture while baking, allowing it to cook evenly and develop a golden brown crust.
- Oven: Bakes the casserole, melding flavors together and creating a crispy topping.
- Knife: Essential for chopping the onion and slicing the squash into uniform pieces for even cooking.
- Cutting board: Provides a safe surface for slicing and chopping vegetables, keeping the kitchen organized and clean.
Squash Casserole Recipe with Cream of Mushroom Soup
A comforting and creamy squash casserole made with cream of mushroom soup.
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Equipment
- Oven
- Baking Dish
- Mixing bowl
Read more: Cream of Mushroom Soup Casserole Recipe
Ingredients:
Main Ingredients
- 4 cups sliced yellow squash
- 1 can cream of mushroom soup 10.5 oz can
- 1 cup shredded cheddar cheese
- 1 cup crushed crackers Ritz or similar
- 1 small onion chopped
- 2 tbsp butter melted
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions:
- Preheat oven to 350°F (175°C).
- In a large pot, boil squash and onion in water until tender, about 5 minutes. Drain well.
- In a mixing bowl, combine the cream of mushroom soup, shredded cheddar cheese, salt, and pepper. Stir in the drained squash and onion.
- Pour mixture into a baking dish. Top with crushed crackers and drizzle with melted butter.
- Bake in preheated oven for 25-30 minutes, until the top is golden brown.
Notes:
This casserole is a great side dish for any meal. You can also add some cooked chicken to make it a complete meal.
Nutrition value:
Calories: 200kcalCarbohydrates: 20gProtein: 6gFat: 10gSaturated Fat: 5gCholesterol: 25mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 4gVitamin A: 300IUVitamin C: 15mgCalcium: 150mgIron: 1mg
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Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole mixture as directed, but don't bake.
- Cover the unbaked casserole tightly with plastic wrap or foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from the fridge and let it sit at room temperature for 30 minutes.
- Bake as directed, adding an extra 5-10 minutes if needed.
Freezing Instructions
- Assemble the casserole but don't bake.
- Wrap tightly with plastic wrap, then cover with foil.
- Label with the date and freeze for up to 3 months.
- To bake, thaw in the fridge overnight.
- Remove wrapping, let sit at room temperature for 30 minutes.
- Bake as directed, adding an extra 10-15 minutes if needed.
Adding a pinch of nutmeg to the cream of mushroom soup mixture can enhance the flavor profile of the squash casserole, giving it a subtle warmth and depth.
Frequently Asked Questions
FAQ:
Can I use a different type of squash?
Yes, zucchini works well too.
Can I make this casserole ahead of time?
Absolutely, just refrigerate before baking.
What can I use instead of Ritz crackers?
Bread crumbs or crushed cornflakes are good alternatives.
Can I add meat to this recipe?
Sure, cooked chicken or ground beef can be added.
How do I store leftovers?
Keep them in an airtight container in the fridge for up to 3 days.
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