Zucchini Casserole | Easy Cream of Mushroom Bake with Crumb Topping

Zucchini Casserole

This easy zucchini casserole is an old-fashioned, creamy vegetable bake that’s great for weeknight dinners, potlucks, and summer squash season.

Par-cooked zucchini is mixed with celery, onion, and cream of mushroom soup, then topped with buttery crumbs and baked at 350°F until hot and lightly crisp on top.

🥒 Zucchini Casserole

A creamy, comforting zucchini casserole with celery, onion, and mushroom soup, topped with buttery crumbs. Simple and delicious.

🌡️ Oven Temp: 350°F ⏱️ Bake Time: 30 minutes 🍽️ Servings: 8 🍳 Equipment: Casserole dish

Ingredients

  • 2 cups partly cooked squash (zucchini), drained
  • 1 cup diced celery
  • 1 cup finely chopped onion
  • 1 can cream of mushroom soup
  • Salt, to taste
  • Pepper, to taste
  • Bread crumbs or cracker crumbs (for topping)
  • Butter (to dot or mix with crumbs)

Instructions

  1. Butter a casserole dish.
  2. Combine partly cooked, well-drained zucchini with celery and onion; mix well.
  3. Stir in cream of mushroom soup; season with salt and pepper.
  4. Pour into the buttered casserole. Sprinkle crumbs over the top and dot with butter (or toss crumbs with melted butter first).
  5. Bake 30 minutes.

Zucchini Casserole FAQ

What does “partly cooked squash” mean?

Par-cook the zucchini until just barely tender (steam, simmer, or microwave), then drain well before mixing.

Can I use cracker crumbs or bread crumbs?

Either works. Cracker crumbs give a saltier crunch; bread crumbs are lighter and more neutral.

How do I keep the casserole from getting watery?

Drain the zucchini well after par-cooking, and don’t overcook it before baking.

Can I add cheese?

Yes—stir in 1 to 2 cups shredded cheddar or parmesan for a richer bake.

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