Description
This Ultimate Squash Casserole is a comforting and cheesy dish featuring tender sautéed squash, bell pepper, and onions combined with creamy mushroom soup and cheddar cheese, topped with a buttery Ritz cracker crust. Perfect as a hearty side or a vegetarian main, it bakes to golden perfection in just 35 minutes.
Ingredients
Scale
Vegetables
- 1½ pounds fresh squash, sliced
- ½ green bell pepper, chopped
- ½ sweet onion, chopped
Dairy & Eggs
- 2 Tbsp butter
- 2 eggs
- 1½ cups shredded cheddar cheese
- ¼ cup butter, melted
Pantry
- 1 tsp salt
- ½ tsp black pepper
- 4 tsp chicken base or chicken bouillon
- 1 (10.5-oz) can unsalted cream of mushroom soup
- 20 to 30 Ritz crackers, crushed
Instructions
- Preheat the Oven: Preheat your oven to 325°F (163°C). Lightly spray a 9×13-inch baking pan with cooking spray and set it aside for later use.
- Sauté Vegetables: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the sliced squash, chopped green bell pepper, chopped sweet onion, salt, and black pepper. Cook, stirring occasionally, until the vegetables are soft and tender. Once done, remove the skillet from heat.
- Mix Ingredients: In a large mixing bowl, combine the eggs, chicken base or bouillon, unsalted cream of mushroom soup, shredded cheddar cheese, and melted butter. Stir thoroughly to blend all ingredients. Then fold in the cooked vegetables until evenly incorporated.
- Assemble Casserole: Pour the mixture into the prepared baking pan, spreading it evenly. Sprinkle the crushed Ritz crackers evenly over the top to create a crispy, buttery crust.
- Bake: Place the casserole in the preheated oven and bake uncovered for 20 minutes, or until the topping is golden brown and the casserole is heated through.
Notes
- You can substitute chicken base with chicken bouillon cubes or powder according to your preference.
- For a vegetarian version, use a vegetarian mushroom soup and omit chicken base.
- Crush crackers finely for a crispier topping or coarsely for more texture.
- Make sure not to overcook the vegetables during sautéing; they will continue cooking in the oven.
- This casserole can be prepared in advance and refrigerated before baking; just add a few extra minutes to the baking time if baking from cold.
