If you’ve ever grown yellow squash, you know how abundant the plants are at producing. That may be why we’ve developed so many ways to cook them. A perfect side dish for the holidays or really any time is this cheesy squash casserole.

Ultimate Cheesy Squash Casserole

Pair with your main course or serve as a stand-alone meal. (Stacey Little / Southern Bite)

Prep time: 20 minutes

Cook time: 30 minutes

Serves: 10

Ingredients

• 2 pounds yellow squash, thinly sliced (about 1/4-inch thick)
• 1/2 sweet onion, finely diced
• 3 tablespoons bacon grease (or butter)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 (10.5-ounce) can cream of chicken and mushroom condensed soup (see note)
• 1/2 cup sour cream
• 2 cups shredded sharp cheddar cheese
• 1/4 cup unsalted butter, melted
• About 30 buttery crackers, crushed (like Ritz)

Instructions

1. Preheat the oven to 350 degrees and lightly spray a 9-by-13-inch baking dish with nonstick cooking spray; set aside.
2. Add the bacon grease to a large skillet over medium heat.
3. Once it’s melted, add the onion and squash.
4. Season with the salt and pepper.
5. Cook, stirring occasionally, until the squash is tender but not mushy – about 10 minutes.
6. Drain the squash mixture well in a colander to remove excess liquid.
7. In a large bowl, stir together the undiluted cream of chicken and mushroom soup, sour cream and cheese.
8. Fold in the drained squash mixture. Spread into the prepared dish.
9. In a small bowl, combine the crushed crackers with the butter until the cracker crumbs are coated.
10. Sprinkle the mixture over the top of the casserole.
11. Bake, uncovered, for 25 to 30 minutes or until golden brown and cooked through.
12. Allow to rest for about 10 minutes before serving.

Notes

This isn’t a can of cream of mushroom and a can of cream of chicken. It’s one can that is cream of chicken and mushroom. Be sure to read the blog post about this pantry staple.

This recipe originally appeared on SouthernBite.com. For more great recipes, visit the website or check out ”The Southern Bite Cookbook.”