The Ultimate Squash Casserole - SO easy and SO delicious. Took this to a potluck and everyone asked for the recipe!
OMG! This was SO good! Seriously the best squash casserole we've ever eaten. Loaded with squash, bell pepper and onions. The house smelled so good while the veggies were cooking in the skillet! My favorite part of the casserole was the cheese. It really put the casserole over the top! This was super simple to make and could even be assembled ahead of time and baked later that day or the next day. This would be a great side dish for any summer cookouts and even the holidays!
The Ultimate Squash Casserole
- 1-1/2 pounds fresh squash, sliced
- 1/2 green bell pepper, chopped
- 1/2 sweet onion, chopped
- 2 Tbsp butter
- 1 tsp salt
- 1/2 tsp black pepper
- 2 eggs
- 4 tsp chicken base or chicken bouillon
- 1 (10.75-oz) can Cream of Mushroom soup
- 1-1/2 cups shredded cheddar cheese
- 1/4 cup butter, melted
- 20 to 30 Ritz crackers, crushed
Preheat oven to 325 degrees. Lightly spray a 9x13-inch pan with cooking spray. Set aside.
In a large skillet, melt 2 tablespoons of butter. Add squash, bell pepper and onion. Cook until vegetables are soft. Remove from heat.
Mix together eggs, chicken base, mushroom soup, cheese and melted butter. Stir in cooked vegetables. Pour into prepared pan. Top with crushed Ritz crackers.
Bake for 20 minutes.