Cheesy Summer Squash Casserole
This cheesy summer squash casserole is a creamy, savory bake made with tender sautéed squash, Ro*Tel tomatoes, and a rich blend of cheddar, sour cream, and mayo. Finished with a golden cheese topping, it’s simple to prepare and always satisfying.
Ingredients
- 1 teaspoon olive oil
- 2 pounds summer squash sliced
- 1 cup diced onion
- 1 can Ro*Tel tomatoes drained (use mild if desired)
- 1 ½ cups cheddar cheese grated (reserve ½ cup for topping)
- ½ cup sour cream
- ½ cup mayonnaise
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 350°F.
- Heat olive oil in a large skillet over medium heat.
- Add squash and onions; cook for 8–10 minutes until tender. Drain excess liquid.
- In a large bowl, combine squash mixture with Ro*Tel, sour cream, mayonnaise, salt, pepper, and 1 cup of cheddar cheese. Stir to mix.
- Pour into a medium-sized casserole dish and sprinkle remaining cheese on top.
- Bake for 20–30 minutes until bubbly and cheese is melted.
- See full steps with tips & photos → https://mischacrossing.com/cheesy-summer-squash-casserole/
Notes
- You can use yellow squash, zucchini, or a mix of both for variety.
- If your squash is extra juicy, press it gently with paper towels after cooking to remove more moisture.
- For extra flavor, add a pinch of garlic powder or smoked paprika.