Cheesy Squash Casserole

Cheesy Squash Casserole is a southern favorite with layers of squash, onions and bell peppers in a cheesy sauce and a crunchy topping.

This squash casserole is a hearty side dish to add to your weeknight dinners and delicious enough for any holiday gathering. My mom gave me this recipe to try and it was a big hit at our house.

Why Make this Cheesy Squash Casserole?

• A great recipe to use an abundance of summer squash or zucchini.
• The cheesy sauce is sure to be a favorite, even with picky eaters.
• It can be made ahead and it is a large casserole that will feed a crowd.

Ingredients for Squash Casserole

• Yellow Squash or Zucchini
• Bell Pepper
• Onion
• Olive Oil
• Cream of Chicken Soup
• Sour Cream
• Granulated Garlic
• Kosher Salt
• Pepper
• Shredded Cheese
• Butter
• Pepperidge Farms Herb Stuffing Mix or Ritz Crackers

Step By Step Directions for Cheesy Squash Casserole

1. Slice squash into 1/4 inch slices, discarding the ends. Dice the onions and bell peppers.
2. Sauté onions and peppers in a large skillet coated in olive oil over medium heat. Cook 4 minutes, stirring occasionally. Add the squash and continue to cook another 5 – 6 minutes until vegetables are softened. Remove from heat.
3. Meanwhile, In a large bowl, mix cream of chicken soup, sour cream, garlic salt and pepper together.
4. Stir in vegetables and shredded cheese.

5. Melt butter in a pan and mix in the stuffing crumbs or crushed Ritz crackers.

6. Reserve 1/2 cup of stuffing mix and sprinkle the remaining into the bottom of a 9 x 13 inch baking pan.
7. Pour the squash mixture over the crust in an even layer.
8. Sprinkle with remaining stuffing mix.

9. Bake for 25- 30 minutes or until filling is bubbly and crust is golden brown.

How to Store and Reheat

• Store leftover squash casserole in a covered dish in the refrigerator up to 3 days.
• Reheat in a non-stick skillet lightly coated with olive oil over medium heat, stir occasionally until heated through.

Can You Freeze Squash Casserole?

Squash casserole can be frozen. It is best to freeze before you bake the casserole. Make sure you are using a freezer safe container. Wrap with 2 layers of plastic wrap and a layer of aluminum foil. Freeze up to 3 months. Thaw in the refrigerator over night before baking. Be sure to remove the plastic wrap and bake according to directions.

More Squash Recipes You’ll Love

• Jalapeño Popper Zucchini Casserole
• Fried Squash
• Squash Relish
• Ranch Zucchini

This Cheesy Squash Casserole is a must-try for a filling and delicious addition to any dinner.

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Cheesy Squash Casserole

Cheesy Squash Casserole is a southern favorite with layers of squash, onions and bell peppers in a cheesy sauce and a crunchy topping.

Prep Time10 minutes mins

Cook Time30 minutes mins

Total Time40 minutes mins

Course: Casseroles

Cuisine: American

Keyword: summer side dish, summer squash casserole, yellow squash recipe

Servings: 8 Servings

Calories: 565kcal

Author: Milisa

Ingredients

• 8 cups sliced squash
• 1 cup diced onion
• 1/2 cup diced red bell peppers
• 2 tablespoons olive oil
• 10.5 ounce can cream of chicken soup
• 1/2 cup sour cream
• 1 tablespoon granulated garlic
• 1 teaspoon kosher salt
• 1 teapoon fresh ground pepper
• 2 cups shredded cheddar cheese
• 1/2 cup butter
• 4 cups pepperidge farm stuffing mix or crushed Ritz crackers

Instructions

• Preheat oven to 350°.
• Slice squash into ¼ inch slices, discarding the ends. Dice the onions and bell peppers.
• Sauté onions and peppers in a large skillet coated in olive oil over medium heat. Cook 4 minutes, stirring occasionally. Add the squash and continue to cook another 5 – 6 minutes until vegetables are softened. Remove from heat.
• Meanwhile, In a large bowl, mix cream of chicken soup, sour cream, garlic salt and pepper together.
• Stir in vegetables and shredded cheese.
• Melt butter in a pan and mix in the stuffing crumbs or crushed Ritz crackers. Reserve 1 cup of stuffing mix and sprinkle the remaining into the bottom of a 9 x 13 inch baking pan.
• Pour the squash mixture over the crust in an even layer.
• Sprinkle with remaining stuffing mix.
• Bake for 25- 30 minutes or until filling is bubbly and crust is golden brown.

Notes

• Store leftover squash casserole in a covered dish in the refrigerator up to 3 days.
• Reheat in a non-stick skillet lightly coated with olive oil over medium heat, stir occasionally until heated through.
• Freeze casserole before baking. Usea freezer safe container and wrap with 2 layers of plastic wrap and a layer of aluminum foil. Freeze up to 3 months. Thaw in the refrigerator over night before baking. Be sure to remove the plastic wrap and bake according to directions.

Nutrition

Serving: 1g | Calories: 565kcal | Carbohydrates: 35g | Protein: 13g | Fat: 42g | Saturated Fat: 18g | Polyunsaturated Fat: 21g | Trans Fat: 3g | Cholesterol: 70mg | Sodium: 1185mg | Fiber: 3g | Sugar: 9g