Creamy Yellow Squash Casserole
Here’s a simple yet yummy garden recipe my granny used to make. She’d pick her veggies daily, then cook them for dinner. It always tasted so fresh and tender.
—Mandy Nall, Montgomery, AL
Ingredients
- 1 can (14-1/2 ounces) chicken broth
- 7 cups thinly sliced yellow summer squash (about 5 medium)
- 1 large sweet onion, chopped
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 teaspoon celery salt
- 1/2 teaspoon pepper
- 1 cup (4 ounces) shredded Gouda cheese
- 1 cup (4 ounces) shredded provolone cheese
- 10 bacon strips, cooked and crumbled
- 20 Ritz crackers, crushed
- 1-1/2 cups coarsely crumbled cornbread
- 3 tablespoons butter, melted
Reviews
It was a very warm and comforting casserole!! Perfect side for meatloaf!! Yummy and delicious!! Great for your garden squash!!!