Southern Cheesy Squash Casserole with Ritz Cracker Crust
Southern Cheesy Squash Cast Iron Bake - a new spin on my favorite Southern Christmas side dish using cream of mushroom soup, 3 cheeses, and fresh sage with crispy crust!
Ingredients
- 3 tablespoon salted butter divided
- 2 medium sized sweet onions finely diced
- 3 lbs yellow squash cut into thick coins
- 2 tablespoon fresh sage jullienended
- 1 can Campbell’s Cream of Mushroom Soup
- 4 oz cream cheese room temp
- 8 oz sharp cheddar shredded,
- ⅓ cup parmigiano grated
- 1.5 cups butter crackers crushed
- kosher salt
Instructions
- Preheat oven to 400F degrees.
- Add 2 tablespoon of salted butter to a large cast iron skillet over medium heat.
- Once melted, add chopped sweet onions and a pinch of salt and cook down for 5-10 minutes or until some color has developed.
- Add squash and another pinch of salt and cook for another 5 minutes - browning the squash just slightly.
- Add in the fresh sage and a can of Campbell’s Cream of Mushroom Soup. Stir until combined.
- Stir in the room temp cream cheese, the shredded cheddar, and the grated parmigiano until combined and bubbling.
- Top with the crushed crackers and the remaining tablespoon of butter - dividing it across the top of the dish.
- Bake for 8-10 minutes or until golden brown and bubbly. Remove from the oven and let rest for 10 minutes before serving.
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