This Squash Casserole Recipe with Cream of Chicken Soup makes a delicious side dish. It's the perfect combination of creamy and crunchy and a great way to feed the whole family fast. This true Southern recipe is a great addition to the dinner table.
Not only does the flavor give a real surprise, but I love that this is a budget-friendly casserole as well. Adding the yummy squash with the Ritz crackers and cheddar cheese creates a delicious dish that winds down the summer months and takes you straight into fall.
All you need is a casserole dish, and you can easily make this any time of year. It's a great recipe to use up fresh squash from the garden or can turn into an easy side dish, too. The great thing about making this is that squash is one of the easiest vegetables to cook, making this one of the easiest dishes.
If you're a fan of casserole dishes, be sure to check out my Southern Broccoli Rice Casserole. This is another delicious option for any meal addition.
Yellow squash - Clean and dice the squash.
Green onion - Dice into bite-sized pieces. You will also use some of this for the garnish.
Cheddar cheese - This will be added to the casserole dish for a cheesy flavor.
Cream of chicken soup - Used to create a thicker liquid texture.
Sour cream - Adds richness and creaminess.
Egg - Helps to bind everything together when baking and also adds protein to the dish.
Butter - For richness and flavor.
Cracker crumbs - This is used as a topping to add crunch.
Parmesan cheese - For flavor.
Salt and pepper - For extra flavor, as needed.
How To Make This Squash Casserole Recipe with Cream of Chicken Soup
Step One: Preheat the oven to 400 degrees.
Step Two: Put the chopped squash and the green onion into a 9X9 baking dish. Put in the oven and bake for 10 minutes.
Step Three: Mix the egg, soup, cheddar cheese, and sour cream, and then pour this mixture over the baked squash after the time in the oven has passed.
Step Four: Stir the Parmesan cheese, cracker crumbs, and melted butter and sprinkle the mixture over the top of the casserole.
Step Five: Place the casserole dish back into the oven and bake for 20 minutes. It should be brown and bubbly. Top the baked casserole with green onions.
Add meat - If you want to up the protein for this cheesy squash casserole, dice and add a bit of rotisserie chicken. It's a fast and simple solution.
Use cream of mushroom soup - You can easily decide to use cream of mushroom soup in this easy recipe instead of cream and chicken. Easy casserole recipes like this are easy to swap and try new flavors.
Add a different topping - If you love cheese, top with more melted cheese. The cheese pairs really well with the crushed up buttery cracker texture, so it's a win-win.
Add a stuffing mixture - You can quickly turn this into another family favorite for the holidays by adding some herb-seasoned stuffing mix. Cornbread stuffing mix also pairs really well with the tender squash.
Can I use zucchini instead of squash?
While I do think that this is the best squash casserole ever, you can easily make this one of your favorite zucchini recipes as well. Swap out the squash and add zucchini. It's as simple as that.
You will still want to be sure that you clean the zucchini and chop it up into bite-sized pieces. Zucchini also does tend to hold onto a bit more liquid, so you will need to drain out and squeeze out as much as possible so that the casserole doesn't become too thin or watery.
What type of squash should I use for this recipe?
The recipe card was written using yellow squash, but that doesn't mean that you can't try other types of summer squash.
To make this with winter squash you would steam the squash first and then you could follow the steps to make a spaghetti squash casserole or a butternut squash as well.
What are the different ways to store leftovers?
This squash is best eaten fresh, but it can be stored in the fridge for up to 2 days. Be sure that you let the squash cool to room temperature before placing it in the fridge. When you are ready to eat, reheat this easy squash casserole recipe all the way through and enjoy.
- 4 cups yellow squash chopped
- ½ cup chopped green onion
- 1 cup shredded cheddar cheese
- 1 can cream of chicken soup
- ½ cup sour cream
- 1 egg
- 2 tablespoon melted butter
- 1 cup ritz cracker crumbs
- ¼ cup Parmesan cheese
- salt and pepper to taste
- freshly chopped green onions for garnish
- Preheat the oven to 400 degrees.
- Place the chopped squash and green onion into a 9x9 baking dish. Bake for 10 minutes to soften the squash.
- Meanwhile, mix together the beaten egg, soup, sour cream, and cheddar cheese, and pour this mixture over the squash in the casserole dish.
- Stir together the cracker crumbs, parmesan, and melted butter.
- Sprinkle the crumbs over the top of the squash casserole.
- Bake for 20 minutes until browned and bubbly. Top with freshly chopped green onions for garnish.