Cheesy Squash Casserole
Cheesy Squash Casserole is a southern favorite with layers of squash, onions and bell peppers in a cheesy sauce and a crunchy topping.
Servings: 8 Servings
Calories: 565kcal
Ingredients
- 8 cups sliced squash
- 1 cup diced onion
- 1/2 cup diced red bell peppers
- 2 tablespoons olive oil
- 10.5 ounce can cream of chicken soup
- 1/2 cup sour cream
- 1 tablespoon granulated garlic
- 1 teaspoon kosher salt
- 1 teapoon fresh ground pepper
- 2 cups shredded cheddar cheese
- 1/2 cup butter
- 4 cups pepperidge farm stuffing mix or crushed Ritz crackers
Instructions
- Preheat oven to 350°.
- Slice squash into ¼ inch slices, discarding the ends. Dice the onions and bell peppers.
- Sauté onions and peppers in a large skillet coated in olive oil over medium heat. Cook 4 minutes, stirring occasionally. Add the squash and continue to cook another 5 - 6 minutes until vegetables are softened. Remove from heat.
- Meanwhile, In a large bowl, mix cream of chicken soup, sour cream, garlic salt and pepper together.
- Stir in vegetables and shredded cheese.
- Melt butter in a pan and mix in the stuffing crumbs or crushed Ritz crackers. Reserve 1 cup of stuffing mix and sprinkle the remaining into the bottom of a 9 x 13 inch baking pan.
- Pour the squash mixture over the crust in an even layer.
- Sprinkle with remaining stuffing mix.
- Bake for 25- 30 minutes or until filling is bubbly and crust is golden brown.
Notes
- Store leftover squash casserole in a covered dish in the refrigerator up to 3 days.
- Reheat in a non-stick skillet lightly coated with olive oil over medium heat, stir occasionally until heated through.
- Freeze casserole before baking. Usea freezer safe container and wrap with 2 layers of plastic wrap and a layer of aluminum foil. Freeze up to 3 months. Thaw in the refrigerator over night before baking. Be sure to remove the plastic wrap and bake according to directions.
Nutrition
Serving: 1g | Calories: 565kcal | Carbohydrates: 35g | Protein: 13g | Fat: 42g | Saturated Fat: 18g | Polyunsaturated Fat: 21g | Trans Fat: 3g | Cholesterol: 70mg | Sodium: 1185mg | Fiber: 3g | Sugar: 9g