This cheesy and creamy squash casserole is a must-have for winter menus.
Winter Squash Casserole
Makes 10 to 12 servings
- 1 large acorn squash, peeled, seeded, and cubed
- 1 medium butternut squash, peeled, seeded, and cubed
- 3 cups water
- 3 cups low-sodium chicken broth
- 1½ cups chopped yellow onion
- 1 (10.5-ounce) can cream of mushroom soup
- 1 cup shredded sharp white Cheddar cheese, divided
- ½ cup sour cream
- 1 large egg, lightly beaten
- 2 tablespoons chopped fresh chives
- 2 tablespoons unsalted butter, melted
- 1½ teaspoons kosher salt
- ½ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon ground red pepper
- 1½ cups lightly crushed buttery round crackers, divided
- Garnish: chopped fresh chives
- Preheat oven to 350°. Spray a 2-quart baking dish with cooking spray.
- In a large Dutch oven, bring squash, 3 cups water, broth, and onion to a boil over medium-high heat. Reduce heat to medium-low; simmer until squash are tender, about 7 minutes. Drain well.
- In a large bowl, stir together soup, ½ cup cheese, sour cream, egg, chives, melted butter, salt, black pepper, garlic powder, and red pepper. Gently fold in squash mixture until combined. Spoon half of squash mixture into prepared pan, spreading evenly. Sprinkle with ¾ cup crushed crackers. Top with remaining squash mixture, remaining ¾ cup crushed crackers, and remaining ½ cup cheese.
- Bake until cheese is melted, about 25 minutes. Let stand for 5 minutes before serving. Garnish with chives, if desired
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