Kitchen Girls' Squash Casserole

Kitchen Girls' Squash Casserole


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My sister and I came up with this recipe while growing up, and one summer, the family garden produced a LOT of squash! Cheesy, crunchy goodness is what my dad called it! It's so good I thought I'd share it with everyone by entering it in the Comforting Casseroles Recipe Contest.

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Time needed

10 min preparation + 35 min cooking

Serving Size / Yield

6 - 8 servings


  • 4 to 5 yellow squash, peeled and chopped in chunks (peeling is optional)
  • 1 medium onion, chopped
  • 1 can cream of mushroom soup (I have used cream of chicken, also)
  • 1/2 C. milk
  • 1 to 2 inches of Velveeta, chopped (off the big block)
  • 2 C. shredded cheddar cheese (use more or less)
  • 1 12 oz. bag of Doritos broken up (not too fine, you may not use the whole bag so crumble a layer at a time)
  • salt and pepper

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Heat the soup and milk in a sauce pan. Add Velveeta and stir until it is melted. Add the squash and onion to the mixture and stir gently until it is mixed. Add salt and pepper to taste. Layer Doritos in a casserole dish sprayed with cooking spray.  Add just enough to cover the bottom as well. Pour enough squash mixture to cover the chips. Sprinkle enough cheese to cover the mixture. Repeat these layers until it is all used, ending with chips then cheese. Cover and bake in a 350 degree oven for 25 minutes. Uncover and bake for 10 more minutes until the top is lightly browned.

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