Description
A creamy and savory casserole combining tender yellow squash and onions with French onion dip, cream of mushroom soup, and cheddar cheese, topped with crispy French fried onions for a delightful texture and flavor contrast. Perfect as a comforting side dish or vegetarian main.
Ingredients
Scale
Main Ingredients
- 1 Tbsp olive oil
- 3 lb yellow squash, sliced
- 1 onion, chopped
- 1 (10.5-oz) can Unsalted Cream of Mushroom Soup
- 1 cup refrigerated sour cream based French Onion Dip
- ½ tsp garlic powder
- Salt and pepper to taste
- 1½ cups shredded cheddar cheese
- 1 (6-oz) container French fried onions
Instructions
- Preheat Oven: Preheat your oven to 350ºF (175ºC). Lightly spray a 9×9-inch baking dish with cooking spray to prevent sticking.
- Cook Vegetables: Heat olive oil in a large skillet over medium heat. Add the chopped onion and sliced yellow squash. Cook until the vegetables become tender, stirring occasionally. Drain any excess liquid from the vegetable mixture using a colander to avoid a watery casserole.
- Mix Ingredients: In a large bowl, combine the cooked squash and onion mixture with the cream of mushroom soup, French onion dip, garlic powder, 1 cup of shredded cheddar cheese, and half of the French fried onions. Season well with salt and black pepper to taste. Stir until well blended.
- Assemble Casserole: Spread the squash mixture evenly into the prepared baking dish, ensuring a smooth surface for baking.
- Bake: Bake the casserole in the preheated oven for 25 minutes until heated through and beginning to set.
- Add Topping and Finish Baking: Remove the casserole from the oven, then sprinkle the remaining ½ cup of shredded cheddar cheese and the rest of the French fried onions on top. Return to the oven and bake for an additional 5 minutes, allowing the topping to melt and become crisp.
Notes
- To reduce moisture in the casserole, be sure to drain excess liquid from the cooked squash and onions.
- For a crispier topping, broil the casserole for 1-2 minutes after the final bake, watching carefully to avoid burning.
- This casserole can be prepared a day ahead and refrigerated; add crispy onions just before serving to maintain texture.
- Use low-fat or reduced-fat sour cream and cheese to lighten the dish if desired.
- Feel free to substitute yellow squash with zucchini for a different flavor profile.
