Recipe: Ultimate Cheese Squash Casserole


Although yellow squash is a summer vegetable, I still think of squash casserole as a fall dish. It might have something to do with the squash casserole being a requirement on my Thanksgiving table. Regardless of the time of year, it’s a great accompaniment to just about any menu.

Now, I’ve already shared a squash casserole recipe with all of you, but I think you can never have too many good things, so here’s another one.

My other recipe forgoes the “cream of” soup and also contains bacon. This version replaces eggs and sour cream with a mixture of cream of chicken and mushroom soup (keep reading to learn more about this pantry staple) and sour cream. And while I like both, I really like the creamy and velvety texture of this version.

Squash is available year round and makes a great fall casserole. (Stacey Little / Southern Bite)

When it comes to squash, there must be onions. And when there’s squash and onions, there has to be a smoked bacon flavor too – kind of like my Old School Squash and Onions. So we start by sautéing our squash and onions in bacon fat. If you don’t have one, you can use butter. But bacon fat is the best. Seriously.

Now there are a few other things that I am doing differently with this version that should be mentioned.

The first is to drain the squash once it is cooked. Summer squash is something like 95% water and all that water can do for a soggy pan. Cooking it will cause that water to come out, so draining it is a small insurance policy against a waterlogged dish. Is it obligatory? Nope. Should we do it? Yeah.

The other ingredient that is notably lacking in this version is eggs. Eggs help increase the amount of protein in this dish and help hold the ingredients together a bit. The point is, the egg in a dish like this can result in a somewhat curdled texture which I find a little off-putting. I tested the recipe with eggs and it works great. You can add two eggs if you want. I just found the texture of the sauce in the casserole much nicer without the eggs when using the “crème de” soup.

Now let’s talk about this soup.

One of my favorite things to have in the casserole arsenal is a can of Cream of Chicken and Mushroom Soup. Now, it confuses people sometimes because they’ve never heard of it or they think I’m talking about a box of everyone. Nope. It’s a can of cream of chicken and mushroom all in one. And it’s delicious. It gives you excellent chicken flavor and savory mushroom flavor. I almost always use it when a recipe calls for one or the other.

You shouldn’t have a hard time finding it in your local grocery store, along with the other condensed soups. That said, if you can’t get your hands on it, a can of cream of chicken or cream of mushroom will do.

Accompany your main course or serve on its own. (Stacey Little / Southern Bite)

Ultimate Cheese Squash Casserole

Preparation time: 20 minutes

cooking time: 30 minutes

Serves: ten


  • 2 pounds yellow squash, thinly sliced ​​(about 1/4 inch thick)
  • 1/2 sweet onion, finely chopped
  • 3 tablespoons of bacon fat (or butter)
  • 1 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • 1 10.5 ounce can cream of chicken and condensed mushroom soup (see note)
  • 1/2 cup sour cream
  • 2 cups grated sharp cheddar cheese
  • 1/4 cup unsalted butter, melted
  • About 30 butter crackers, crushed (Ritz type)


  1. Preheat oven to 350 degrees and lightly spray 9×13-inch baking dish with non-stick cooking spray; put aside.
  2. Add bacon fat to a large skillet over medium heat.
  3. Once melted, add the onion and squash.
  4. Season with salt and pepper.
  5. Cook, stirring occasionally, until squash is tender but not mushy – about 10 minutes.
  6. Drain the squash mixture well in a colander to remove excess liquid.
  7. In a large bowl, combine undiluted cream of chicken and mushroom soup, sour cream and cheese.
  8. Stir in the drained squash mixture. Distribute in the prepared dish.
  9. In a small bowl, toss crushed crackers with butter until cracker crumbs are coated.
  10. Sprinkle the mixture on top of the casserole dish.
  11. Bake, uncovered, for 25 to 30 minutes or until golden brown and cooked through.
  12. Let stand about 10 minutes before serving.


It’s not a can of cream of mushroom and a can of cream of chicken. It’s a can of cream of chicken and mushroom. Be sure to read the blog post on this pantry staple.

This recipe originally appeared on For more great recipes, visit the website or check out ”The Southern Bite cookbook. “

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