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Amazing Summer Squash Casserole: Pure Sunshine

Summer squash casserole
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Enjoy a taste of summer with this delicious and easy summer squash casserole, made with fresh zucchini and yellow squash. It’s a perfect way to use your garden’s bounty.

Ingredients

Scale
  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 3 cups sliced zucchini (about 2 medium)
  • 3 cups sliced yellow squash (about 2 medium)
  • 1 (10.5 oz) can condensed cream of mushroom soup
  • 1/2 cup sour cream
  • 1/4 cup grated Parmesan cheese
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1 cup crushed buttery crackers (like Ritz)
  • 2 tbsp melted butter

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Add the sliced zucchini and yellow squash to the skillet. Cook, stirring occasionally, until the squash is tender-crisp, about 8-10 minutes. Drain any excess liquid.
  4. In a large bowl, combine the cooked squash mixture, condensed cream of mushroom soup, sour cream, Parmesan cheese, salt, and pepper. Stir until well combined.
  5. Pour the squash mixture into a lightly greased 9×13 inch baking dish.
  6. In a small bowl, combine the crushed buttery crackers and melted butter. Sprinkle this topping evenly over the squash mixture.
  7. Bake for 25-30 minutes, or until the topping is golden brown and the casserole is bubbly.
  8. Let it rest for a few minutes before serving.

Notes

  • You can add other vegetables like bell peppers or corn for extra flavor and texture.
  • For a creamier casserole, use half-and-half instead of some of the sour cream.
  • If you don’t have buttery crackers, breadcrumbs or panko can be used as a topping.

Nutrition

Find it online: https://afripaket.com/summer-squash-casserole-recipe/