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Zucchini and Yellow Squash Casserole

A close-up of a serving of Zucchini and Yellow Squash Casserole with a golden, crunchy breadcrumb topping.
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A simple, baked casserole featuring fresh zucchini and yellow squash, often made creamy and topped with a crisp breadcrumb layer.

Ingredients

Scale
  • 3 cups sliced zucchini
  • 3 cups sliced yellow squash
  • 1 small onion, chopped
  • 1 (10.5 ounce) can cream of chicken soup
  • 1/2 cup sour cream
  • 1 cup shredded cheddar cheese
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup breadcrumbs
  • 1/4 cup melted butter

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Place the sliced zucchini and yellow squash in a large pot. Add enough water to cover the vegetables and bring to a boil. Cook for 5 minutes until slightly tender. Drain the vegetables well.
  3. In a large bowl, combine the drained squash and onion, cream of chicken soup, sour cream, cheddar cheese, milk, salt, and pepper. Mix until everything is combined.
  4. Pour the squash mixture into the prepared baking dish.
  5. In a small bowl, mix the breadcrumbs and melted butter until coated. Sprinkle this mixture evenly over the top of the casserole.
  6. Bake for 30 minutes, or until the topping is golden brown and the casserole is bubbly.

Notes

  • You can substitute cream of mushroom soup for cream of chicken soup if you prefer a vegetarian option.
  • For extra flavor, use half Parmesan cheese and half cheddar cheese in the filling.
  • If your summer squash is very watery, you may want to salt the slices and let them sit for 15 minutes before cooking, then pat them dry.

Nutrition

Find it online: https://savorandpin.com/zucchini-and-yellow-squash-casserole/