One Pot Yellow Squash Casserole

Quick, easy yellow squash casserole recipe, homemade with simple ingredients in one pot in 30 minutes. Full of onions, cheese, herbs, Ritz topping.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: American

Keyword: pressure cooker casserole, vegetarian casserole

Servings: People

Calories: 277kcal

Author: Abeer Rizvi

2 tablespoon Butter
4 cups Yellow squashes Thinly sliced into half inch circle pieces
1 cup Onion Finely chopped
⅓ cup Shredded carrots Optional, I used the pre-bagged shredded carrots
2 Eggs Large
½ cup Cheddar cheese Shredded, Full fat
½ cup Mozzarella cheese Shredded, Full fat
¾ cup Milk Whole or 2%
¼ cup Sour cream Or cream of mushroom soup
Salt To taste
Pepper To taste
1 teaspoon Garlic powder
1 teaspoon Onion powder
1-2 teaspoon Italian seasoning Adjust according to your preference, Can be omitted if you are using herb seasoned crumbs

Heat butter in a large nonstick pan (that's also oven-safe) over medium-high heat.
Add squash, onions and carrots (if using) and cook for a few minutes until partially tender.
Turn off heat and keep aside.
In a large Ziploc bag, add eggs, cheddar cheese, mozzarella cheese, milk, sour cream, salt, pepper, garlic powder, onion powder, Italian seasoning.
Seal bag and toss until combined.
Add this mixture to the pan with the cooked squash and onions.
Mix gently until combined.
In another Ziploc bag, add breadcrumbs, Ritz crackers, butter.
Seal bag and toss until combined. If you want a thicker topping, double the topping ingredients.
Sprinkle this topping evenly over the squash mixture.
Bake at 350 degrees F for 30-40 minutes or until topping is golden brown and filling is not jiggling too much.

Read all my tips above.
Leftovers can be stored in a sealed container in the fridge for up to 3 days and reheated in the microwave but the topping won't be as crispy any more.