4-Ingredient Creamy Squash Casserole
This creamy squash casserole is an incredibly easy and comforting side dish, perfect for any meal. With just four ingredients, it comes together quickly for a delicious, cheesy, and tender vegetable bake.
Equipment
- large pot
- colander
- large mixing bowl
- 9x13 inch baking dish
- measuring cups
- oven
Ingredients
Main Ingredients
- 2 pounds Yellow Squash about 4-5 medium-sized
- 1 can Condensed Cream of Chicken Soup 10.5 oz
- 1/2 cup Sour Cream
- 1 cup Cheddar Cheese shredded
Instructions
Preparation
- Wash and trim your yellow squash, then slice them into 1/4-inch rounds or chop them into bite-sized pieces.
- Place the prepared squash in a large pot with about 1/2 inch of water, bring to a boil, then reduce heat and simmer covered for 10-15 minutes until very tender. Drain the squash thoroughly and mash if a smoother texture is preferred.
- In a large mixing bowl, combine the drained squash with the condensed cream of chicken soup and sour cream, mixing until well combined.
- Stir 3/4 cup of the shredded cheddar cheese into the squash mixture, saving the remaining 1/4 cup for topping.
- Pour the mixture into a lightly greased 9x13 inch baking dish, or an 8x8 inch dish for a thicker casserole.
- Sprinkle the reserved 1/4 cup of shredded cheddar cheese evenly over the top of the casserole.
- Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the casserole is bubbly and the cheese is melted and lightly golden.
- Let the casserole stand for a few minutes before serving to allow it to set slightly.
Notes
For extra flavor, you can add a pinch of garlic powder or onion powder to the squash mixture. This casserole makes a wonderful holiday side dish or a comforting weeknight meal. Enjoy!