Cheesy Baked Summer Squash Casserole That Disappears Before Morning
Some dishes have a way of making you forget all about portion control, and this golden, bubbling summer squash casserole is absolutely one of them. With a gloriously cheesy top that browns to perfection in the oven and a creamy, tender interior packed with fresh squash, it is the kind of comfort food that brings everyone back for seconds — and thirds. It is easy enough for a weeknight but impressive enough to bring to any gathering, and fair warning: do not expect leftovers to survive until the next day.
Whether you grow summer squash in your garden or just pick some up at the farmers market, this casserole is one of the best ways to use it. The squash becomes melt-in-your-mouth soft while the cheese on top turns irresistibly golden and bubbly. This is pure, home-cooked goodness at its finest.
Ingredients
- 4 to 5 medium yellow summer squash, sliced into rounds
- 1 medium onion, finely diced
- 2 tablespoons butter
- 1 cup sour cream
- 1 can (10.5 oz) cream of chicken soup (or cream of mushroom for a vegetarian version)
- 1 cup shredded sharp cheddar cheese, divided
- 1 cup shredded mozzarella cheese, divided
- 2 eggs, lightly beaten
- Salt and black pepper to taste
- 1/2 teaspoon garlic powder
- Optional: 1 sleeve buttery crackers or seasoned breadcrumbs for topping
Method
- Please Head On keep on Reading
