Crack Squash Casserole – hands down the BEST squash casserole! Even our squash haters love this casserole. Squash, onions, cream of mushroom soup, sour cream, ranch dressing mix, bacon, cheddar cheese, and french fried onions. Can assemble ahead of time and refrigerate overnight. This is always a hit at our dinner table.
Preheat oven to 350ºF. Lightly spray a 9×9-inch baking dish with cooking spray.
In a large skillet over medium-high heat, melt butter. Add onion to the melted butter in the skillet and cook for 5 minutes, or until tender. Add yellow summer squash, salt, and pepper. Cook until the squash is tender. Drain well.
In a large bowl, mix together squash mixture, cream of mushroom soup, sour cream, ranch seasoning, cheddar cheese, chopped bacon, and half of the fried onions. Spread into prepared pan.
Bake for 25 minutes. Remove from oven, top with remaining cheese and onions. Bake an additional 5 minutes.
Notes:
If you are sensitive to ranch seasoning mix, adjust the amount to your personal preference.
Substitute mushroom bouillon to make cream of mushroom soup.
Can Squash Casserole be made in advance? Yes! Assemble the casserole and cover the casserole dish with plastic wrap. Store in the fridge until ready to bake.
Can Squash Casserole be frozen? Yes! Assemble the casserole with plastic wrap and aluminum foil. Freeze for up to 3 months.
When ready to bake, remove from the freezer and thaw overnight in the refrigerator. Bake as directed.
Store leftovers in an airtight container in the refrigerator.