Prep time: 20 mins | Cook time: 45 mins | Serves: 10-12
This casserole is one of a kind. The inviting buttery crushed cracker topping is super pretty but the yummy squash filling is the real blow. It’s super cheesy and super creamy and has the perfect blend of savoury cheese and soup.
Ingredients
3 pounds yellow squash, sliced or diced
1/2 cup diced Vidalia onion, optional
1 can(s) cream of mushroom or chicken soup, 10.5 ounces
1 cup Mayonaise
1 Egg
8 ounces shredded cheddar cheese (sharp is my favourite)
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
TOPPING:
2 sleeves of Ritz crackers, crushed
1 stick melted butter
How to make Southern Squash Casserole
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: Rinse the squash and slice into small medallions or if the squash is large, dice into little pieces. I prefer smaller-sized squash because they are tender.
Step 3: Into a large bowl, place the squash.
Step 4: Combine the soup, mayo, eggs, cheese, onions, salt, and pepper in another bowl. Pour this onto the squash and mix well.
Step 5: Into a casserole dish, pour the mixture.
Step 6: Wrap the crackers in a dish towel while still in tubes and crush using a rolling pin or meat tenderizer. Alternately, you can put them in a resealable bag.
Step 7: Into a bowl, transfer the crushed crackers.
Step 8: In the microwave, melt the butter. Once melted, stir it into the crackers until moist. Then, drizzle this over the casserole. Feel free to make more topping or less, if preferred.
Step 9: Place in the preheated oven and bake for about 45 to 50 minutes until the top is bubbly and brown.
Step 10: Remove from the oven and cover the casserole with foil to prevent the crackers from burning, then bake for another 30 minutes.
Step 11: After 30 minutes, remove the cover and bake for 20 minutes until the top is golden.
Note:
Add a cup of chopped cooked chicken to the casserole if desired. And for a delicious meal, add 2 cups of cooked rice.
Ingredients
- 3 pounds yellow squash, sliced or diced
- 1/2 cup diced Vidalia onion, optional
- 1 can(s) cream of mushroom or chicken soup, 10.5 ounces
- 1 cup Mayonaise
- 1 Egg
- 8 ounces shredded cheddar cheese (sharp is my favourite)
- 1 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- TOPPING:
- 2 sleeves of Ritz crackers, crushed
- 1 stick melted butter
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: Rinse the squash and slice into small medallions or if the squash is large, dice into little pieces. I prefer smaller-sized squash because they are tender.
Step 3: Into a large bowl, place the squash.
Step 4: Combine the soup, mayo, eggs, cheese, onions, salt, and pepper in another bowl. Pour this onto the squash and mix well.
Step 5: Into a casserole dish, pour the mixture.
Step 6: Wrap the crackers in a dish towel while still in tubes and crush using a rolling pin or meat tenderizer. Alternately, you can put them in a resealable bag.
Step 7: Into a bowl, transfer the crushed crackers.
Step 8: In the microwave, melt the butter. Once melted, stir it into the crackers until moist. Then, drizzle this over the casserole. Feel free to make more topping or less, if preferred.
Step 9: Place in the preheated oven and bake for about 45 to 50 minutes until the top is bubbly and brown.
Step 10: Remove from the oven and cover the casserole with foil to prevent the crackers from burning, then bake for another 30 minutes.
Step 11: After 30 minutes, remove the cover and bake for 20 minutes until the top is golden.
Notes
Add a cup of chopped cooked chicken to the casserole if desired. And for a delicious meal, add 2 cups of cooked rice.
