Amazing Squash Casserole: Easiest Recipe Ever!

Get Ready for the Best Squash Casserole Ever!

Okay, let’s talk about the Squash Casserole that’s been making my taste buds sing lately! Seriously, this isn’t your grandma’s bland casserole. This is a flavor explosion – a creamy, cheesy, slightly crunchy masterpiece that’s about to become your new go-to side dish.

I’ve been obsessing over Squash Casserole for weeks, tweaking and tasting until I landed on the PERFECT combination of flavors and textures. I mean, who knew summer squash could be so incredibly addictive? One day I was testing out different cheese combinations. The Gruyere melted perfectly, but it needed more oomph! Boom, a touch of smoked paprika and suddenly the angels started singing. That’s when I knew I had nailed it.

This recipe represents everything Cuba Queen is about: bold flavors, simple ingredients, and a whole lotta love. I can’t wait to share this Squash Casserole recipe with you. Prepare to be amazed! Get ready to unleash some serious flavor!

Ingredients You Need

Here’s what you’ll need to make this amazing dish:

• 2 pounds yellow squash, thinly sliced: Look for firm, bright yellow squash without blemishes.
• 1 medium onion, chopped: Yellow or white onion works best for that classic flavor.
• 1/2 cup (1 stick) unsalted butter, melted: Don’t skimp on the butter – it adds richness and flavor.
• 1 (10.75-ounce) can condensed cream of chicken soup: This is the base of the creamy sauce.
• 1 cup sour cream: Adds tang and creaminess.
• 1 cup shredded cheddar cheese: Sharp cheddar gives the best flavor.
• 1/2 cup grated Parmesan cheese: Adds a salty, nutty note.
• 1/2 teaspoon garlic powder: Because garlic makes everything better.
• 1/4 teaspoon smoked paprika: The SECRET ingredient that adds depth and smokiness!
• 1 cup buttery round cracker crumbs (like Ritz): Crushed for the topping.
• 2 tablespoons melted butter: Mixed with the cracker crumbs for extra crispiness.
• Salt and pepper to taste: Season generously!

This Squash Casserole ingredient list is short but mighty! You’ll find the best, freshest squash at your local farmer’s market or farm stand. The secret to an epic yellow squash casserole is using smoked paprika instead of plain. Trust me on this one. It’s a total flavor revelation! Splurge on good quality cheddar cheese – you’ll taste the difference!

Don’t have cream of chicken soup? You can use cream of mushroom in a pinch, but the flavor will be slightly different. As for squash, you can use a mix of yellow squash and zucchini if you like. Store any leftover squash in the fridge for up to 3 days before using.

Step-by-Step Instructions

Follow these simple steps for **Squash Casserole** success:

1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
2. In a large skillet, melt 1/2 cup (1 stick) of butter over medium heat. Add the sliced yellow squash and chopped onion. Cook, stirring occasionally, until the squash is tender, about 10-12 minutes.
3. In a large bowl, combine the cooked squash and onion, cream of chicken soup, sour cream, cheddar cheese, Parmesan cheese, garlic powder, smoked paprika, salt, and pepper. Mix well.
4. Pour the squash mixture into the prepared baking dish and spread evenly.
5. In a separate small bowl, combine the crushed cracker crumbs and 2 tablespoons of melted butter. Sprinkle evenly over the squash mixture.
6. Bake for 25-30 minutes, or until golden brown and bubbly. Let stand for a few minutes before serving.

Don’t stress – your Squash Casserole is going to be incredible! Pro tip for Squash Casserole perfection: don’t overcook the squash in the skillet. You want it tender, but not mushy.

Tips for an Easy Squash Casserole

Here’s where most people mess up their easy squash casserole – they forget to season properly! Taste the squash mixture before you pour it into the baking dish and adjust the salt and pepper as needed. In my kitchen, this Squash Casserole takes exactly 28 minutes to bake. It’s all about getting that golden-brown, bubbly top.

While your Squash Casserole is working its magic, grab your camera – this is Instagram gold! When it’s done, your Squash Casserole should be golden brown on top, bubbly around the edges, and smell absolutely divine. This is where your Squash Casserole transforms into pure magic. The aroma will fill your kitchen and make everyone hungry!

Presentation Matters

This Squash Casserole is beautiful enough to stand alone, but a little presentation goes a long way. A sprinkle of fresh parsley adds a pop of color.

People absolutely lose their minds when I serve this Squash Casserole at potlucks and family gatherings. For a bold pairing, try serving it alongside grilled chicken or pork chops. This Squash Casserole absolutely slays at dinner parties!

Serve this cheesy squash casserole warm, straight from the oven. It’s the perfect side dish for Thanksgiving, Christmas, or any holiday celebration. If you have leftovers (which is rare!), store them in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven. You can even transform leftovers into squash casserole fritters! Just mix with a little flour and egg, then fry until golden brown.

For an Instagram-worthy presentation, garnish with fresh herbs like parsley or thyme. A dollop of sour cream or a sprinkle of extra cheese also looks fantastic. I’ve even tested a seasonal summer squash casserole version using garden-fresh herbs and vegetables – talk about a flavor bomb!

Frequently Asked Questions

Here are some common questions about making **Squash Casserole**:

Can I make this Squash Casserole ahead of time?
Absolutely! Assemble the casserole, but don’t bake it. Cover and refrigerate for up to 24 hours. Add about 10-15 minutes to the baking time.

What if I don’t have cream of chicken soup?
Cream of mushroom soup is a decent substitute, but the flavor will be slightly different. You can also try making your own cream sauce from scratch.

Can I use frozen squash?
I don’t recommend it. Frozen squash tends to be watery, which can make the casserole soggy. Fresh squash is best!

How do I know when my Squash Casserole is perfectly done?
The top should be golden brown and bubbly, and the squash should be tender when pierced with a fork.

Can I make this Squash Casserole spicier?
Absolutely! Add a pinch of cayenne pepper or a dash of hot sauce to the squash mixture.

What if I don’t have cracker crumbs?
You can use breadcrumbs, crushed potato chips, or even crushed cornflakes in a pinch. The cracker crumbs add a buttery flavor that’s hard to beat, though.

Can I add other vegetables to this Squash Casserole?
Definitely! Diced bell peppers, carrots, or celery would all be delicious additions. I’ve even experimented with adding mushrooms for a more earthy flavor.

Can this recipe be adjusted for a low-carb diet?
Yes, you can eliminate the cream of chicken soup by making a roux with butter and flour and adding chicken stock. Additionally, you can make the topping out of almond flour, parmesan cheese and spices.

I hope these answers give you even more confidence to start playing with flavors!

Conclusion: Your New Favorite Side Dish

This Squash Casserole is more than just a recipe – it’s a celebration of flavor and a testament to the power of simple ingredients. It represents everything Cuba Queen stands for: bold flavors, easy recipes, and unforgettable culinary experiences.

My Squash Casserole Power Tips:

1. Don’t skimp on the butter! It adds richness and flavor that you can’t replicate.
2. Smoked paprika is the key to unlocking a deeper, more complex flavor.
3. Taste and season as you go! This will ensure that your casserole is perfectly balanced.

I’ve created several variations of this Squash Casserole that I absolutely love, including a southern squash casserole version with bacon and a cheesy squash casserole with extra cheese. The summer squash casserole variation, made with garden-fresh herbs, always gets the biggest reactions.

If this recipe rocks your world, you NEED to try my Butternut Squash Casserole. The Butternut Squash Gnocchi with Sausage is divine!

I’m confident that you can make this Squash Casserole your signature dish! It’s easy to customize and always a crowd-pleaser. For more bold flavor adventures, check out my Butternut Squash Soup!

Share your results with me – I can’t wait to see your **Squash Casserole** creations! Let’s create some unforgettable **Squash Casserole** memories together!

 
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Squash Casserole

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This classic Squash Casserole is a comforting and flavorful side dish, perfect for any occasion. Made with tender squash, creamy sauce, and a crispy topping, it’s a guaranteed crowd-pleaser.

• Author: Quinn
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 8 servings
• Category: Side Dish
• Method: Baked
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 pounds yellow squash, sliced
• 1/2 cup chopped onion
• 1/2 cup butter, divided
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1/2 cup sour cream
• 1 cup shredded cheddar cheese, divided
• 1 sleeve Ritz crackers, crushed
• Salt and pepper to taste

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Instructions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet, melt 1/4 cup of butter over medium heat. Add squash and onion and cook until tender, about 10-15 minutes. Season with salt and pepper.
3. In a large bowl, combine cream of chicken soup, sour cream, and 1/2 cup of cheddar cheese.
4. Add the cooked squash mixture to the bowl and stir to combine.
5. Pour the mixture into a greased 9×13 inch baking dish.
6. In a separate bowl, combine crushed Ritz crackers and remaining 1/4 cup of melted butter.
7. Sprinkle the cracker mixture evenly over the squash casserole. Top with remaining cheddar cheese.
8. Bake for 20-25 minutes, or until golden brown and bubbly.
9. Let stand for 5-10 minutes before serving.

Notes

For a spicier kick, add a pinch of cayenne pepper to the squash mixture. You can also substitute vegetable broth for the butter when cooking the squash for a lighter option.