Secret Ingredient Squash Casserole Pressure Cooker Recipe
This cheesy, creamy, and comforting Tex-Mex squash casserole combines tender summer squash with sharp cheddar cheese and a creamy sour cream and mayo mix, all cooked quickly to perfection in a pressure cooker.
Ingredients
Main ingredients
- 1 teaspoon olive oil to get that sauté started good
- 2 pounds summer squash sliced, fresh is best but frozen works too
- 1 cup diced onion yellow or white
- 1 can Ro*tel tomatoes drained, mild or spicy depending on your mood
- 1 ½ cups cheddar cheese grated, reserve ½ cup for topping
- ½ cup sour cream adds creamy tang
- ½ cup mayonnaise for that secret smooth layer of flavor
- ¼ teaspoon salt just enough to bring out the taste
- ¼ teaspoon black pepper adds a little kick
Instructions
Instructions
- Heat olive oil in a skillet over medium heat until shimmering.
- Add sliced summer squash and diced onion. Cook, stirring occasionally, for about 5 to 7 minutes until tender and smelling good.2 pounds summer squash, 1 cup diced onion
- Remove skillet from heat. Transfer the cooked veggies into a mixing bowl.
- Add drained Ro*tel tomatoes, 1 cup grated cheddar, sour cream, and mayonnaise to the bowl.1 can Ro*tel tomatoes, 1 ½ cups cheddar cheese, ½ cup sour cream, ½ cup mayonnaise
- Sprinkle in salt and black pepper. Mix everything thoroughly until creamy and well blended.¼ teaspoon salt, ¼ teaspoon black pepper
- Grease a 9x13 inch casserole dish and pour the mixture in.
- Sprinkle the reserved ½ cup cheddar cheese evenly over the top of the casserole.1 ½ cups cheddar cheese
- Place casserole in pressure cooker. Cook for about 8 minutes once pressure builds. After cooking, perform a slow release of pressure.
- Carefully lift the lid once the float valve drops. Let cool slightly before serving.
Notes
Start by pre-cooking the squash in a pan rather than boiling it to reduce moisture. Drain canned tomatoes well to prevent sogginess. Use sharp cheddar cheese for best flavor. Slice squash thinly for even cooking. Use a slow pressure release to keep squash tender but not mushy. Leftovers keep well in fridge for 3-4 days or frozen for up to 1 month.