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Southern Squash Casserole
10-12 servings
Ingredients
- 3 lb yellow squash, sliced or diced
- 1/2 c diced Vidalia onion, optional
- 1 can(s) cream of mushroom or chicken soup, 10.5 oz.
- 1 c mayonnaise
- 1 egg
- 8 oz shredded cheddar cheese (sharp is my favorite)
- 1 tsp salt
- 1/2 tsp fresh ground black pepper
TOPPING
2 sleeves of Ritz crackers, crushed
1 stick melted butter
Preheat oven to 350.
Wash and slice squash into small medallions or dice into smaller pieces if the squash is large. I prefer smaller sized squash since it is tender. Put squash into a large bowl for mixing with the filling.
In a separate bowl, mix together the soup, mayo, eggs, cheese, onions, salt, and pepper.
Pour over squash.
Stir until well mixed.
Then pour into a casserole dish for baking.
Crush crackers while in "tubes" (I usually wrap them in a dish towel to avoid a mess, and use a rolling pin or meat tenderizer) or place in a resealable plastic bag.
Pour crushed crackers into a bowl. Melt butter in the microwave and stir into crackers until moist.
Drizzle on top of casserole. (You can make more or less of the topping. More topping = more yummy!)
Bake at 350 degrees until bubbly and brown on top (usually 45-50 minutes). Bake for 30 minutes covered. with foil to help prevent crackers from burning.
Then uncover and bake an additional 20 minutes until golden brown on top.
***If you want, you can add a cup of chopped cooked chicken into casserole. Also, adding 2 cups of cooked rice into it makes a delish meal.
https://www.justapinch.com/recipes/side/vegetable/slap-your-mama-its-so-delicious-southern.html?r=3
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