Full Moon Casserole

Now listen. I don’t know exactly why it’s called Full Moon Casserole — maybe because it’s best eaten under the stars with people you love, or maybe it’s just what Aunt Jean called it back when she made it for church socials.

Either way, when I make this, I picture a full moon hanging low outside the window, the sound of cicadas buzzing, and a quiet evening where the house smells like melted cheddar and buttery croutons. You know… the good stuff.

Why You’ll Be Making This Again and Again

• Uses simple veggies you probably already have

• Creamy, cheesy, and rich without being too heavy

• Crouton topping = crunchy magic

• Perfect for potlucks, side dishes, or meatless Mondays

• Quick to prep and easy to customize

What You’ll Need (Nothing Fancy, Promise)

Veggies:

• 2 cups yellow squash, sliced into rounds (about 2 small or medium)

• 1 yellow onion, chopped

• 1 small bell pepper, diced (any color, but yellow or orange adds sweetness)

Creamy Goodness:

• 2 eggs, beaten

• 1 (10.5 oz) can of cream of mushroom soup

• 1 Tbsp sour cream – just a little, but it makes a difference

• ½ cup whole milk

• ¼ cup butter, melted

Flavor & Texture:

• 1 cup grated sharp cheddar cheese – the sharper, the better

• ½ tsp salt + ¼ tsp black pepper

Topping:

• 1 (5 oz) package of croutons, crushed

• 2 Tbsp cold butter, cut into little pieces

Let’s Make It Together

Step 1: Get That Oven Going

Preheat to 325°F. Take a minute to grease a 9″x13″ deep baking dish — use nonstick spray or a swipe of butter, your call.

Step 2: Steam Those Veggies

Toss your sliced squash, chopped onion, and bell pepper into a steamer basket or just simmer gently in a pot with a bit of water. Steam for about 10–12 minutes, until everything’s fork-tender but not mushy. You want a little bite left — they’ll finish in the oven.

Step 3: Make the Creamy Base

In a big ol’ mixing bowl, whisk together the beaten eggs, mushroom soup, and sour cream. Don’t worry if it looks a little weird — it’ll come together. Stir in the milk, melted butter, shredded cheese, salt, and pepper.

Now fold in those soft veggies. It’s gonna look like a big bowl of southern comfort.

Step 4: Assemble Like a Pro

Pour that cheesy mixture into your greased dish and spread it out evenly with a spatula.

Crush the croutons (a rolling pin works great, or just smash ‘em in the bag with your hands) and sprinkle them right over the top. Dot the whole thing with bits of cold butter. It’ll melt and make everything golden and crispy.

Step 5: Bake & Smell the Magic

Slide the dish into the oven and bake for about 30 minutes. Keep an eye on it — if the top is getting too brown too fast, gently tent it with foil partway through. You want the inside bubbly and the top lightly golden.

Let it rest for a few minutes once it comes out of the oven — just enough time to get everyone to the table and pour a glass of tea.

Want to Put Your Own Spin on It?

• Add protein – Toss in cooked shredded chicken or crumbled sausage for a heartier dish

• Try different veggies – Zucchini, mushrooms, or spinach play nice here too

• Spice it up – A dash of cayenne or a few red pepper flakes if you like a little heat

• Switch the soup – Cream of celery or cream of chicken both work fine

• Different cheeses – Pepper Jack adds a nice kick, or use what’s in the fridge

Storing & Reheating

• Fridge: Keeps great for up to 4 days, covered or in an airtight container

• Reheat: Warm individual slices in the microwave, or pop the whole dish in a 325°F oven for about 15 minutes

• Freezer-friendly? You can freeze it, but the texture’s best fresh or from the fridge. If freezing, wrap tightly and use within a month.

One Last Thought, Y’all…

This casserole might not be flashy or Instagram-fancy, but goodness gracious, it tastes like home. It’s warm, creamy, a little bit nostalgic — and just the thing to make when the day’s been long and you want something dependable and downright delicious.

Whether it’s a full moon outside or not, this dish brings comfort to the table every single time.

If you give it a try, I’d love to hear how it turned out — leave a comment, share your twist, or just say hey. I read every note with a smile and probably a fork in hand.

Full Moon Casserole

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 42 minutes mins

Course Casserole, Side

Cuisine American

Ingredients

  

• 2 cups yellow squash, sliced into circles (about 2 small or medium squash)
• 1 yellow onion, chopped
• 1 small bell pepper, diced
• 2 eggs, beaten
• 1 10.5-oz can cream of mushroom soup
• 1 Tbsp sour cream
• 1/2 cup whole milk
• 1/4 cup butter, melted
• 1 cup grated sharp cheddar cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 5-oz package croutons, crushed
• 2 Tbsp butter, cold

Instructions

 

• Preheat oven to 325˚F.
• Steam yellow squash, onion, and bell pepper for 10-12 minutes or until fork tender.
• In a large bowl, beat together eggs, cream of mushroom soup, and sour cream.
• Stir in steamed vegetables, milk, melted butter, cheddar cheese, salt, and pepper until fully combined.
• Grease a 9×13-inch baking dish and pour in the mixture.
• Sprinkle crushed croutons evenly over the top.
• Cut cold butter into small pieces and dot the top of the casserole.
• Bake for 20-30 minutes. Cover partway with foil if top browns too quickly.

Notes

Let cool slightly before serving. Can be made ahead and reheated.

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