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Jun’s Squash Casserole

A close-up of a golden-brown, baked Squash Casserole in a glass dish, with a serving removed.
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A comforting and flavorful squash casserole, perfect for any occasion. This recipe balances traditional flavors with a fresh touch, inspired by the Spoon & Sprout philosophy.

Ingredients

Scale
  • 2 pounds yellow squash, thinly sliced
  • 1 cup chopped onion
  • 1/4 cup butter
  • 1 can (10.5 ounces) cream of mushroom soup
  • 1/2 cup sour cream
  • 1 egg, beaten
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup crushed butter crackers
  • 2 tablespoons melted butter

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, sauté the sliced squash and chopped onion in 1/4 cup butter until tender.
  3. In a bowl, combine the cream of mushroom soup, sour cream, beaten egg, salt, and pepper.
  4. Add the sautéed squash and onion mixture to the soup mixture and stir well.
  5. Pour the mixture into a greased 9×13 inch baking dish.
  6. In a small bowl, combine the crushed butter crackers and 2 tablespoons of melted butter. Sprinkle this topping evenly over the squash mixture.
  7. Bake for 25-30 minutes, or until the topping is golden brown and the casserole is bubbly.
  8. Let it rest for a few minutes before serving.

Notes

  • For an extra layer of flavor, you can add a pinch of nutmeg to the casserole mixture.
  • If you don’t have butter crackers, Ritz crackers or even breadcrumbs can be used as a substitute for the topping.
  • Ensure your squash is sliced thinly for even cooking.

Nutrition

Find it online: https://spoonsprout.com/squash-casserole-juns-comfort-food/