Layered with melty cheese and buttery crackers, this skillet casserole is the best way to enjoy tender summer squash.
Makes 10 to 12 servings
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- 10 cups sliced yellow squash (about 3 pounds)
- 1½ cups chopped yellow onion
- 3 cups water
- 3 cups chicken broth
- 1 (10.5-ounce) can cream of mushroom soup
- 1 cup shredded Cheddar cheese, divided
- ½ cup sour cream
- 2 tablespoons unsalted butter, melted
- 1 large egg, lightly beaten
- 1½ teaspoons kosher salt
- ½ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- 1½ cups lightly crushed buttery round crackers, divided
- Preheat oven to 350°. Spray a 10- inch cast-iron skillet with cooking spray.
- In a large Dutch oven, bring squash, onion, 3 cups water, and broth to a boil over medium-high heat. Reduce heat to medium-low, and simmer until squash is tender, about 7 minutes. Drain well.
- In a large bowl, stir together soup, ½ cup cheese, sour cream, butter, egg, salt, pepper, and garlic powder. Gently fold in squash mixture until combined. Spoon half of squash mixture into prepared skillet. Sprinkle with half of crushed crackers. Top with remaining squash mixture, remaining crushed crackers, and remaining ½ cup cheese.
- Bake until cheese melts, about 25 minutes.
Taste of the South https://www.tasteofthesouthmagazine.com/