French onion squash casserole uses French onion dip instead of mayonnaise for a yummy twist on tradition.

This is a twist on traditional squash casserole that I threw together as an experiment but which turned out to be really yummy. I used one of my favorite sauces, this French onion dip cheese fondue, as the binder, instead of using mayo or sour cream. It really turned out great, so I thought I’d share:-)

Everyone who makes squash casserole has his or her favorite techniques. Over the years, I’ve settled on a few of my own preferences….

Boil or Saute?: A sauté gives greater control over the squash and allows you to stop cooking when it gets just fork tender. Squash casserole looks and tastes better when squash is in tender chunks rather than mush:-)

Onion: Squash and onion are a match made in heaven. In addition to the fresh onion in this recipe, an extra onion kick comes from the prepared French onion dip.

Sauce: Cheese is a key player in any squash casserole, but the binding agents vary. Some recipes use egg and mayonnaise. Others sour cream. This one uses French onion dip and cheddar cheese soup.

Make ahead: Squash casserole is a perfect dish to make the day before baking & serving. Prepare squash and layer in baking dish, refrigerating until ready to bake. Make crumb topping just before baking so crumbs will be crisp. If coated with butter too soon, they will be soggy.

Yield: 12

French Onion Squash Casserole

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For a twist on traditional squash casserole, try this version with French onion dip instead of sour cream.

Prep Time 25 minutes

Cook Time 30 minutes

Total Time 55 minutes

Ingredients

• FOR THE SQUASH:
• 3 1/2 - 4 pounds fresh squash, cut into chunks
• 1 large yellow onion, chopped
• 1/4 cup extra virgin olive oil
• sea salt & freshly ground pepper to taste
• 4 TB butter, melted
• FOR THE CHEESE SAUCE:
• 1 can cheddar cheese soup
• 1 (8-oz) carton French onion dip (I use Dean's)
• 2 cups shredded sharp cheddar
• 1 tsp dry mustard
• 1/2 tsp cayenne pepper
• FOR THE TOPPING:
• 2 sleeves Ritz crackers, crushed
• 4 TB butter, melted
• 2 TB poppyseed (optional)

Instructions

2. FOR THE SQUASH:
3. Spray 11 x 13 baking dish with cooking spray.
4. Heat EVOO in large skillet.
5. Add squash & onion; sprinkle with salt & pepper.
6. Saute until squash is firm-tender but not mushy.
7. Remove from skillet; place in strainer.
8. Remove as much liquid as possible, pressing with paper towels to squeeze out excess.
9. Pour melted butter over squash, stirring to coat.
10. Sprinkle with more salt & pepper.
11. Set aside.
12. FOR THE CHEESE SAUCE:
13. In medium saucepan, place soup, onion dip & shredded cheddar.
14. Stir over medium heat until smooth.
15. Stir in dry mustard & cayenne pepper.
16. Pour over squash & onion, stirring to coat evenly.
17. Layer squash & onion in bottom of baking dish.
18. FOR THE TOPPING:
19. Pour melted butter over crackers.
20. Add poppyseed, if desired.
21. Sprinkle over squash & onion.
22. Bake at 350 degrees F for 30 minutes or until bubbly.

Nutrition Information:

Serving Size:

1
Amount Per Serving: Calories: 5436 Total Fat: 392g Saturated Fat: 133g Cholesterol: 323mg Sodium: 2365mg Carbohydrates: 447g Sugar: 218g Protein: 73g

If you try this, I’d love to hear what you think. Comments are welcome and much appreciated:-) Thanks so much for stopping by! Be blessed, and stay savvy!!!