Oh my goodness, let me tell you about my summer squash casserole with Ritz crackers! This dish is a total game changer—it’s creamy, cheesy, and has that delightful crunch from the buttery Ritz topping. Seriously, it’s like a warm hug in a casserole dish. I whip this up for all my summer gatherings because it’s so easy to prepare and always disappears in a flash! Plus, it’s a great way to use up those fresh summer squashes that seem to multiply in my garden. Trust me, once you serve this at your next barbecue or potluck, your friends will be begging you for the recipe!
Ingredients for Summer Squash Casserole with Ritz Crackers
- 2 cups summer squash, sliced into thin rounds for even cooking
- 1 cup zucchini, also sliced to match the summer squash
- 1 cup onion, chopped to add sweetness and depth
- 1 cup shredded cheddar cheese, because who doesn’t love cheese?
- 1 can cream of mushroom soup, for that creamy texture
- 1 cup milk, to help bind everything together
- 1 cup Ritz crackers, crushed into bite-sized pieces for a crunchy topping
- 2 tablespoons butter, melted to mix with the crackers for that irresistible buttery flavor
How to Prepare Summer Squash Casserole with Ritz Crackers
Preheat the Oven
First things first, you’ll want to preheat your oven to 350°F (175°C). Preheating is super important because it helps the casserole cook evenly and ensures that lovely golden crust forms on top. While that’s heating up, you can get everything else ready!
Combine the Ingredients
In a large mixing bowl, combine your sliced summer squash, zucchini, and chopped onion. Then, sprinkle in the shredded cheddar cheese, pour in the cream of mushroom soup, and add the milk. Mix everything together gently until it’s well combined—just be careful not to squish the squash too much. You want to keep some of that texture!
Prepare the Baking Dish
Grab a baking dish and grease it up with a bit of butter or cooking spray. This is a crucial step to prevent your casserole from sticking to the dish and to make sure it comes out perfectly when it’s time to serve. No one wants a stuck casserole!
Create the Cracker Topping
In a separate bowl, mix your crushed Ritz crackers with the melted butter until they’re evenly coated. This buttery mixture is what gives your casserole that delicious crunchy topping. Make sure all the cracker bits are nice and coated—this will take your dish to the next level!
Bake the Casserole
Pour your veggie mixture into the prepared baking dish and spread it out evenly. Then, sprinkle the buttery Ritz cracker topping over the top. Bake in the preheated oven for about 30-35 minutes. You’ll know it’s done when the casserole is bubbly and the top is golden brown. Let it cool for a few minutes before serving, and get ready for some happy taste buds!
Why You’ll Love This Recipe
- Quick and easy to prepare—perfect for busy weeknights!
- Deliciously creamy with a crunchy Ritz cracker topping that everyone loves.
- Versatile—feel free to toss in other veggies or cheeses for your own twist!
- Great for meal prep; it tastes even better the next day!
- A fantastic way to use up fresh summer squash from the garden.
Tips for Success
To ensure your summer squash casserole with Ritz crackers turns out perfectly, here are a few of my favorite tips! First, don’t hesitate to mix it up—try adding bell peppers or even some cooked sausage for a heartier dish. If you want a little kick, a sprinkle of red pepper flakes or some diced jalapeños can really elevate the flavor! Also, feel free to swap out the cheddar for your favorite cheese; gouda or mozzarella would be delicious too. And if you’re looking to lighten things up, use low-fat cream of mushroom soup or even a homemade version. Lastly, make sure to taste the mixture before baking; adjusting the seasoning can make all the difference!
Nutritional Information
Here’s a quick look at the typical nutritional values for one serving of my summer squash casserole with Ritz crackers. It packs about 250 calories, 12 grams of fat, 8 grams of protein, and 30 grams of carbohydrates. Keep in mind that these values are estimates and can vary based on the specific ingredients you use. It’s a delightful dish that balances flavor and nutrition, making it a great addition to your meals!
FAQ About Summer Squash Casserole with Ritz Crackers
Can I use other vegetables in this casserole? Absolutely! This recipe is super versatile. You can easily add bell peppers, carrots, or even spinach for an extra veggie boost. Just make sure to chop them finely so they cook evenly.
Can I make this casserole ahead of time? Yes! You can prepare the casserole, cover it, and refrigerate it for up to a day before baking. Just remember to add a few extra minutes to the baking time if it’s going straight from the fridge to the oven.
What can I substitute for cream of mushroom soup? If you’re not a fan of cream of mushroom soup, you can use cream of chicken soup or even a homemade creamy sauce. Just keep the consistency similar to ensure it binds well.
How do I store leftovers? Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through, and it’s just as tasty!
Storage & Reheating Instructions
To store any leftover summer squash casserole with Ritz crackers, let it cool completely before transferring it to an airtight container. It’ll keep well in the fridge for up to 3 days. If you want to enjoy it later, you can also freeze the casserole—just make sure it’s tightly wrapped to prevent freezer burn. When you’re ready to enjoy it again, simply thaw it in the fridge overnight. Reheat in the oven at 350°F (175°C) for about 20 minutes or until heated through, or pop it in the microwave for a quick fix. Enjoy the comfort of this dish all over again!
Print
Summer Squash Casserole with Ritz Crackers: 5 Star Comfort
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A delicious summer squash casserole topped with buttery Ritz crackers.
Ingredients
- 2 cups summer squash, sliced
- 1 cup zucchini, sliced
- 1 cup onion, chopped
- 1 cup shredded cheddar cheese
- 1 can cream of mushroom soup
- 1 cup milk
- 1 cup Ritz crackers, crushed
- 2 tablespoons butter, melted
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine summer squash, zucchini, onion, cheese, soup, and milk.
- Mix well until all ingredients are combined.
- Pour the mixture into a greased baking dish.
- In a separate bowl, mix crushed Ritz crackers with melted butter.
- Spread the cracker mixture evenly over the casserole.
- Bake for 30-35 minutes or until bubbly and golden brown.
- Let it cool for a few minutes before serving.
Notes
- Feel free to add other vegetables like bell peppers.
- Adjust the seasoning to taste.
- Can be made ahead and refrigerated before baking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 20mg
Keywords: summer squash casserole, Ritz crackers, vegetable casserole
