Creamy Yellow Squash Casserole |
Author: Nikki
This Creamy Yellow Squash Casserole is such a wonderful side dish loaded with flavor. It goes wonderfully with almost any meal.
- 3 cups water
- 1¼ cups chopped onion
- 3 cups chicken broth
- 10 cups sliced yellow squash
- 1½ cups shredded cheddar cheese, divided
- ½ cup sour cream
- ¼ cup mayonnaise
- ⅓ cup grated Parmesan cheese
- 4 ounces cream cheese, softend
- 1½ teaspoons salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- 1 egg
- 1½ cups crushed Ritz crackers, divided
- Spray a 2½ quart baking dish with cooking spray.
- Preheat oven to 350 degrees F.
- In a large sauce pan, boil about 3 cups water, chicken broth, and the onions. Add the squash and bring to a boil again. Reduce heat and simmer for about 6 minutes. Remove from heat and drain.
- In a large mixing bowl, combine sour cream, mayo, Parmesan cheese, cream cheese, salt, pepper, garlic powder and egg. Mix well.
- Gently stir in the squash.
- Layer ½ of the squash mixture into the prepared dish.
- Sprinkle ½ of the cheddar cheese over the squash.
- Next, sprinkle ½ of the Ritz crackers evenly over the cheese.
- Next, spread the rest of the squash mixture over the crackers.
- Top with the remaining crackers and cheese.
- Bake at 350 degrees for 20 to 25 minutes until the cheese is melted.
Recipe by Chef in Training at https://www.chef-in-training.com/creamy-yellow-squash-casserole/
3.4.3177