Description
A delicious and creamy casserole made with squash and zucchini, topped with a crunchy Ritz cracker layer.
Ingredients
- 3 medium yellow squash, thinly sliced
- 3 medium zucchini, thinly sliced
- 1 small onion, finely diced
- 3 tablespoons unsalted butter
- 1 can (10.5 oz) condensed cream of chicken soup
- ½ cup sour cream
- ½ cup mayonnaise
- 1 large egg
- 1 cup shredded cheddar cheese
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1½ cups crushed Ritz crackers
- 3 tablespoons melted butter
- ¼ cup grated Parmesan cheese
Instructions
- Preheat: Heat oven to 350°F. Lightly grease a 9 × 13-inch baking dish.
- Cook the vegetables: Melt 3 tablespoons butter in a large skillet over medium heat. Add squash, zucchini, and onion. Cook for 8–10 minutes, stirring occasionally, until the vegetables are tender. Drain any excess liquid well.
- Make the creamy mixture: In a large bowl, whisk together cream of chicken soup, sour cream, mayonnaise, egg, garlic powder, onion powder, salt, and black pepper.
- Combine: Fold the cooked squash and zucchini into the creamy mixture. Stir in the cheddar cheese.
- Assemble: Spread the mixture evenly into the prepared baking dish.
- Make the topping: Combine crushed Ritz crackers, melted butter, and Parmesan cheese.
- Top and bake: Sprinkle the cracker mixture evenly over the casserole. Bake uncovered for 30–35 minutes, until hot, bubbly, and golden brown.
- Rest: Let the casserole rest for 5–10 minutes before serving.
Notes
- For a vegetarian option, substitute the cream of chicken soup with a vegetable-based soup.
- Feel free to add other vegetables like bell peppers or mushrooms for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 30–35 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 70mg