Cheesy Baked Summer Squash Casserole
Experience the delightful flavors of summer with this Cheesy Baked Summer Squash Casserole. This comforting dish combines tender summer squash, creamy mushroom soup, and a touch of cheddar cheese, creating a deliciously satisfying side that pairs well with any main course. Topped with a crispy cracker crust and herb-infused cornbread stuffing, it's the perfect way to make the most of your squash harvest or simply to enjoy a hearty vegetable dish. Whether served at a family dinner or a potluck gathering, this casserole is sure to impress and can easily become a staple in your recipe collection.
N/A
Servings
200
Calories
9
Ingredients
Ingredients
summer squash
4 cups (sliced)
milk
1/3 cup (none)
cream of mushroom soup
1 (10 3/4 ounce) can (none)
egg
1 (beaten)
chopped onion
1/2 cup (chopped)
herb flavored cornbread stuffing mix
3/4 cup (none)
butter flavored crackers
12 - 15 (crushed)
butter
2 tablespoons (melted)
grated cheddar cheese
1 cup (none)
Instructions
1
Preheat the oven to 350°F (175°C).
2
Slice the summer squash and cook in boiling water until tender, approximately 5-7 minutes. Drain well and set aside.
3
In a mixing bowl, gradually stir the milk into the cream of mushroom soup until well blended. Whisk in the egg until fully incorporated.
4
Add the drained squash, chopped onion, and cornbread stuffing mix to the soup mixture. Gently toss to combine all ingredients evenly.
5
Transfer the mixture into a greased 2-quart casserole dish, spreading it out evenly.
6
In a separate bowl, crush the butter-flavored crackers and mix them with 2 tablespoons of melted butter until well coated.
7
Sprinkle the buttered cracker mixture evenly over the squash mixture, followed by a generous layer of grated cheddar cheese on top.
8
Bake in the preheated oven for 20 minutes, or until the cheese is melted and the topping is golden brown. Serve hot.
Nutrition Information
13g
Fat
14g
Carbs
5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Cheesy Baked Summer Squash Casserole?
It is a comforting side dish that combines tender summer squash, creamy mushroom soup, and cheddar cheese with a crispy cracker and cornbread stuffing crust.
How much summer squash is needed for this recipe?
You will need 4 cups of sliced summer squash.
How do I prepare the squash before baking?
Slice the squash and cook it in boiling water for 5 to 7 minutes until tender, then drain it well.
What oven temperature is required?
Preheat your oven to 350°F (175°C).
What kind of soup is used in the squash casserole?
The recipe uses one 10.75-ounce can of cream of mushroom soup.
How much milk is added to the mixture?
The recipe calls for 1/3 cup of milk.
Does the recipe include eggs?
Yes, one beaten egg is whisked into the soup and milk mixture.
What type of stuffing mix is used?
Use 3/4 cup of herb-flavored cornbread stuffing mix.
Are onions included in this dish?
Yes, the recipe includes 1/2 cup of chopped onion.
What kind of crackers are used for the topping?
The recipe calls for 12 to 15 crushed butter-flavored crackers.
How is the cracker topping prepared?
Crush the crackers and mix them with 2 tablespoons of melted butter until well coated.
How much cheese is needed?
You will need 1 cup of grated cheddar cheese.
What size casserole dish should I use?
A greased 2-quart casserole dish is recommended.
How long does the casserole bake?
Bake the casserole for 20 minutes in the preheated oven.
How do I know when the casserole is done?
It is finished when the cheese is melted and the cracker topping is golden brown.
What are the total calories per serving?
There are approximately 200 calories per serving.
How much fat is in one serving?
Each serving contains 13 grams of fat.
How many carbohydrates are in this squash dish?
There are 14 grams of carbohydrates per serving.
What is the protein content per serving?
There are 5 grams of protein per serving.
Is this a good recipe for a potluck?
Yes, this casserole is an excellent choice for potlucks or family gatherings.
How many ingredients are in this recipe?
There are 9 primary ingredients used in this dish.
What kind of cheese is best for the topping?
Grated cheddar cheese is specifically recommended for this recipe.
Do I need to grease the baking dish?
Yes, you should use a greased 2-quart casserole dish.
How should the crackers be crushed?
Crush them until they are small bits that can be easily mixed with butter.
Can I serve this with a main course?
Yes, it is a satisfying side that pairs well with any main dish.
Is the stuffing mix prepared separately?
No, the dry cornbread stuffing mix is added directly to the squash and soup mixture.
What is the preparation for the onion?
The onion should be chopped before being added to the mixture.
Should the casserole be served hot?
Yes, the instructions recommend serving the casserole hot.
Is this considered comfort food?
Yes, it is tagged as comfort food due to its creamy and cheesy nature.
How do I combine the soup and milk?
Gradually stir the milk into the cream of mushroom soup until well blended.