Description
This Easy Squash Casserole is a comforting and flavorful dish combining tender squash, sautéed onions and bell peppers, sharp cheddar cheese, and a crispy buttery cracker topping baked to golden perfection. Perfect as a side dish for family dinners or potlucks, it’s simple to prepare and bursting with savory goodness.
Ingredients
Scale
Vegetables and Base
- 1 medium onion, chopped
- ½ cup green bell pepper, chopped
- 2 (16-oz) packages frozen squash, thawed
- 1 (10-oz) can Rotel diced tomatoes and green chilies, drained
Dairy and Fats
- 2 Tbsp butter
- 1 cup shredded cheddar cheese
- ¼ cup butter, melted
- ½ cup grated parmesan cheese
Seasonings and Topping
- 1 tsp salt
- ½ tsp black pepper
- ½ cup crushed Ritz crackers
Instructions
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 350ºF (175ºC). Lightly spray a 9×13-inch baking dish with cooking spray to prevent sticking.
- Sauté Vegetables: In a skillet over medium heat, melt 2 tablespoons of butter. Add the chopped onion and green bell pepper, and sauté for 3 to 4 minutes until softened and fragrant. Then add the thawed squash and continue cooking until the squash is tender, which should take a few more minutes.
- Drain and Mix Ingredients: Drain any excess liquid from the squash mixture to avoid a watery casserole. Transfer to a bowl and stir in the shredded cheddar cheese, salt, black pepper, and the drained Rotel diced tomatoes and green chilies until well combined.
- Assemble Casserole: Spread the squash mixture evenly into the prepared 9×13-inch baking dish.
- First Bake: Place the dish in the preheated oven and bake uncovered for 20 minutes to let the flavors meld and heat through.
- Prepare Topping and Finish Baking: While the casserole bakes, combine the crushed Ritz crackers, grated parmesan cheese, and melted ¼ cup butter in a small bowl. After the initial 20 minutes of baking, remove the casserole from the oven and evenly sprinkle the cracker mixture over the top. Return to the oven and bake for an additional 20 minutes until the topping is golden brown, bubbly, and crisp.
Notes
- Be sure to drain the squash mixture well after cooking to prevent a soggy casserole.
- Frozen squash can be replaced with fresh squash that has been sliced and sautéed until tender.
- For extra flavor, add a teaspoon of garlic powder or your favorite herbs to the squash mixture.
- This casserole can be prepared a day in advance and baked when ready to serve.
- Leftovers can be refrigerated for up to 3 days; reheat covered in the oven to retain moisture and crispness.
