Prep Time: 20 mins Cook Time: 30 mins Servings: 8 to 10
3 tablespoons bacon grease (or butter)
2 pounds yellow squash, thinly sliced (about 1/4-inch thick)
1/2 sweet onion, finely diced
1 teaspoon salt
1/2 teaspoon black pepper
1 (10.5-ounce) can cream of chicken and mushroom condensed soup
1/2 cup sour cream
2 cups shredded sharp cheddar cheese
About 30 buttery crackers, crushed (such as Ritz)
1/4 cup unsalted butter, melted
Heat oven to 350 F and lightly spray a 9-inch-by-13-inch baking dish with nonstick cooking spray; set aside.
In a large skillet over medium heat, add bacon grease. Once melted, add the squash and onion. Season with salt and pepper. Cook, stirring occasionally, until squash is tender but not mushy, about 10 minutes. Drain squash mixture well in a colander to remove excess liquid.
In a large bowl, stir together undiluted cream of chicken and mushroom soup, sour cream and cheese. Fold in the drained squash mixture. Spread into prepared dish.
In a small bowl, combine crushed crackers with the melted butter until cracker crumbs are coated. Sprinkle mixture over the top of the casserole. Bake, uncovered, for 25 to 30 minutes or until golden brown and cooked through. Allow to rest about 10 minutes before serving.
Stacey’s Recipe Notes: This isn’t a can of cream of mushroom and a can of cream of chicken. It’s one can that is cream of chicken and mushroom.