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loaded summer squash casserole

(1 rating)
julesbai avatar
Blue Ribbon Recipe by
Julie Bailey
@julesbai
Durham, NC

My family loves my version of squash casserole. A lot of recipes use cream of mushroom soup, but I use cream of celery instead because it adds great flavor to the dish. The great thing about this recipe is its versatility. You can easily manipulate texture and taste. Want a thicker dish? Increase the amount of squash and herb stuffing mix. Want it creamier? Reduce the amount of squash or add 1/2 c. half and half. Want it spicier? Add smoked paprika or a dash of chili powder and garlic. Need a vegetarian dish? Omit the bacon. Enjoy!

Blue Ribbon Recipe

We fell in love with this creamy, cheesy summer squash casserole. It has a pop of sweetness from the onions and a smoky flavor thanks to the crispy bacon. Cutting the summer squash into chunks adds a nice crunchy texture. This is a very versatile summer squash casserole that you can really customize and make your own.

— The Test Kitchen @kitchencrew
(1 rating)
yield 6 to 8
prep time 15 Min
cook time 45 Min
method Bake

Ingredients For loaded summer squash casserole

  • 5-6 c
    summer (yellow) squash, cut in chunks (about 4 to 6 squash, depending on size)
  • 1 stick
    butter
  • 1 md
    sweet onion, chopped
  • 1 can
    cream of celery soup (10.5 oz)
  • 1 c
    sour cream
  • 2 c
    cheddar cheese, shredded
  • 1 c
    herbed stuffing mix
  • 1 tube
    Ritz crackers, crushed
  • 4-6 slice
    cooked bacon, crumbled (optional)
  • 1 tsp
    salt
  • 1/2 tsp
    black pepper
  • chopped chives (optional)

How To Make loaded summer squash casserole

  • Melting butter in a large pot.
    1
    Preheat oven to 350-degrees. While preheating, melt butter over medium heat in a large pot.
  • Cut up squash added to the pot.
    2
    Chop squash into chunks. (Thick slices are equally fine if that's your preference). Add to pot of melting butter.
  • Chopped onions added to the pot.
    3
    Rough chop onion. Add to the pot.
  • Salt and pepper added to the squash.
    4
    Add salt & pepper to taste. I use about 1 tsp salt and 1/2 tsp pepper. Stir ingredients together to coat with salt and pepper. Turn heat to low. Cover the pot with a lid and allow to cook for about 10 minutes until slightly soft. Don't overcook or the squash becomes mushy.
  • Celery soup, sour cream, and shredded cheese added to the pot.
    5
    Add cream of celery soup, sour cream, and 1 cup of shredded cheese.
  • Crushed crackers and herbed stuffing added to squash.
    6
    Crush the Ritz Crackers. Add half of the crushed crackers and the herbed stuffing mix to the squash, soup, sour cream and cheese mixture. Stir well.
  • Mixture poured into greased baking dish.
    7
    Spray casserole dish with butter-flavored spray cooking oil. Pour the mixture into the casserole dish. (An 8x8 or 9x13 will work.)
  • Cheese and cracker crumbs sprinkled on top.
    8
    Sprinkle top with the cheese and remaining bread crumbs.
  • Foil-covered baking dish in the oven.
    9
    Cover with foil and bake at 350-degrees for approximately 30-minutes or until the mixture is golden-brown and bubbly.
  • Sprinkled bacon over the top and continue to bake.
    10
    Optional: Top with crumbled bacon. Return to oven uncovered for additional 10-minutes.
  • A spoonful of Loaded Summer Squash Casserole.
    11
    Remove from oven. Let sit for 5 to 10 minutes and serve warm. Top with chopped chives before serving (optional).
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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