5 Layer Squash Casserole
A comforting, savory casserole layering tender yellow squash, buttery onions, and crunchy saltine crust—ideal for family dinners or potluck side dishes that warm the heart.
Ingredients
Instructions
- Slice the yellow squash and boil until tender, then drain well.
- Melt 2 sticks of butter and sauté the chopped medium onion until tender.
- Crumble 1½ packages of saltine crackers in a bowl.
- Pour the buttered onions over the crackers and mix until well coated.
- In an 8 x 8 inch baking dish, layer the boiled squash, add the butter‑onion‑cracker mixture, and pour 1 can of cream of mushroom soup over the top.
- Bake in a preheated oven at 350°F (175°C) for 25–30 minutes, or until the top is golden and bubbly.
Tips & Substitutions
For a creamier texture, consider adding a layer of shredded cheese, like cheddar, between the squash and the cracker mixture. If you're short on time, pre-cut squash from the store can be a great substitute. You can also replace the cream of mushroom soup with a homemade version using vegetable broth and a bit of flour for thickening, enhancing the dish's flavor.
Serving Suggestions
This 5 Layer Squash Casserole pairs beautifully with a fresh garden salad or some crusty bread for a complete meal. For an easy side, consider serving it alongside 'Ole Time' Potato Casserole to complement the flavors. It’s perfect for family gatherings or potlucks, and can also be served as a hearty vegetarian main dish.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in the oven at 350°F (175°C) for about 15-20 minutes, covered with foil to prevent drying out. Alternatively, you can microwave individual portions on medium heat until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of 5 Layer Squash Casserole contains roughly 490 calories, with 6g protein, 32g carbohydrates, and 38g fat. It is a good source of protein (12% of the Daily Value). Note that it is relatively high in sodium, at 598mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of squash for this casserole?
Yes, you can use zucchini or a mix of summer squashes for this recipe. Just ensure you slice them evenly and adjust the cooking time if necessary, as different squashes may vary in tenderness and moisture content.
Is it possible to make this casserole ahead of time?
Absolutely! You can prepare the casserole up to the baking step and store it covered in the refrigerator for up to 24 hours. When ready to bake, just pop it in the oven and increase the baking time by a few minutes if it's coming straight from the fridge.
Can I make this recipe gluten-free?
Yes, you can substitute the saltine crackers with gluten-free crackers or breadcrumbs. Just ensure that your cream of mushroom soup is also gluten-free, or make a homemade version using gluten-free flour to thicken it.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).