Description

This indulgent yellow squash casserole combines tender squash and onions with ranch-seasoned creaminess, cheddar cheese, crispy bacon, and a crunchy topping of French fried onions. Perfect for potlucks and comfort food lovers.

Ingredients

Scale

2 lbs yellow squash, sliced
1 small onion, chopped
2 tablespoons butter
1 (10.5 oz) can cream of mushroom soup (or homemade)
1 cup sour cream
2 tablespoons ranch dressing mix
1½ cups shredded cheddar cheese
½ cup cooked chopped bacon
1 (6 oz) container French fried onions
Salt and pepper to taste

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Instructions

Preheat oven to 350ºF (175ºC) and lightly grease a 9×9-inch baking dish.
In a skillet over medium-high heat, melt butter. Add chopped onions and sauté for 5 minutes.
Add sliced squash to the skillet, season with salt and pepper, and cook until tender. Drain thoroughly to avoid excess moisture.
In a large bowl, mix together cream of mushroom soup, sour cream, ranch dressing mix, cheddar cheese, cooked bacon, and half of the French fried onions.
Fold in the drained squash and onion mixture.
Transfer to the prepared baking dish and spread evenly.
Bake uncovered for 25 minutes.
Sprinkle the top with remaining cheese and French fried onions. Bake for an additional 5–10 minutes until bubbly and golden brown.

Notes

For added depth, use homemade cream of mushroom soup. Substitute bacon with turkey bacon or omit for a vegetarian version. This casserole can be prepped in advance and baked just before serving.

Prep Time: 25 minutes
Cook Time: 35 minutes
Category: Casserole
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 portion
Calories: 420
Sugar: 4g
Sodium: 780mg
Fat: 30g
Saturated Fat: 13g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 14g
Cholesterol: 70mg