Yellow Squash Casserole

Yellow Squash Casserole

Recipe adapted from Just A Pinch Recipe Club, Judy Martin.
I found this recipe doing a search as I have a lot of yellow zucchini growing. This is an excellent dish to use up fresh yellow squash or even yellow zucchini, and the variant with adding some meat is highly recommended.
5 from 1 vote
Prep Time 20 minutes
Cook Time 40 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Equipment

  • Pan (12 inch)
  • Oven
  • Baking Pan (9x13 inch)

Ingredients
  

  • kilos fresh yellow squash, or yellow zucchini, (3½ lb)
  • ¼ cup butter, (½ stick / ¼ block)
  • 1 large sweet onion, diced
  • salt and black pepper, to taste
  • 1 can condensed cream of chicken soup, (10½ oz / 298 g)
  • 227 grams sour cream, (8 oz), Shortcut
  • 2 cups Sharp Cheddar cheese, shredded, (8 oz / 226 g)
  • cups French fried onions, Shortcut

Instructions
 

  • Prep the squash, small size can be just sliced into ¼ inch thick rounds. For large diameter, slice into ¼ inch rounds then cut slices in half. And for larger size, slice into ¼ inch rounds then cut slices into quarters. (I used 2½ of my garden grown yellow zucchini.)
  • Melt the butter in a large non stick pan (12 inch would be perfect), when hot, add the onion. Sauté onion until translucent.
  • Add the sliced squash on top of the onions, turn heat to low, cover the pan but stir after a few minutes and often after that. The squash will steam and they will begin to release their water.
  • When the squash cooks down a bit and water has been released, season squash with salt and black pepper as desired.
  • Continue to cook down the squash until the water is mostly cooked out.
  • When the squash is nearly falling apart, drain well in a colander.
  • Preheat your oven to 180° C (350° F) and grease a 9x13 baking pan with butter or cooking spray.
  • Add the squash to a large mixing bowl, then add the sour cream and soup.
  • I added a variant, I diced a can of spam, and added that.
  • Mix together, taste, season with salt and black pepper as desired.
  • Pour squash into the prepared pan and spread out evenly.
  • Cover with foil and bake for 30 minutes. Remove the foil, top with the Cheddar cheese, then the French fried onions.
  • Return to the oven, uncovered, for 10 minutes or until the onions are lightly browned.
  • Serve and enjoy.

Notes

Low cost per serving, and very little cost if growing the squash yourself, which is what I used here.
Shortcuts: Sour Cream, French Fried Onions.
Variants: 1. Add diced sautéed smoked sausage, ham, or spam. 2. Use condensed cream of mushroom soup in place of the chicken soup. 3. Yellow zucchini work perfectly and I am 99% sure that green zucchini would be just as perfect.
  1. 5 stars
    I made this on 30 Jun 2021 after researching recipes for yellow zucchini as my garden has more than plenty now. I determined the best way to determine how many squash to use is to go with weight, and for this recipe, 3 1/2 lb (1 1/2 kilos) is perfect. My parents and I loved this, and everyone enjoyed a second helping as well. This is absolutely recommended if you enjoy yellow squash, yellow or even green zucchini. This will be a regular during the summer now!

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