Prep time: 20 mins | Cook time: 45 mins | Serves: 10-12
Beautiful presentation because of the golden brown buttery crushed cracker topping with a super delish surprise squash filling. This Southern Squash Casserole is a real treat, a crowd-favourite! A cheesy, creamy casserole that you can make in less than an hour with only everyday ingredients.
Ingredients
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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 c mayonnaise
1 Egg
8 ounces shredded cheddar cheese (sharp is my go-to)
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
TOPPING:
2 sleeves of Ritz crackers, crushed
1 stick melted butter
How to make Slap Your Mama It’s So Delicious Southern Squash Casserole
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: Into small medallions, slice the squash after washing them. Or you can dice them into smaller pieces if using a large squash. To make this recipe, I used smaller-sized squash as it is tender. Into a large bowl, place the squash for mixing with the filling later.
Step 3: Combine the soup, mayo, eggs, cheese, onions, salt, and pepper in a separate bowl. Once mixed, pour this over the squash. Mix well, then, transfer everything to a casserole dish.
Step 4: Place the crackers in “tubes” in a resealable plastic bag, or you can wrap them in a dishtowel. Crush the crackers using a rolling pin or meat tenderizer. Into a bowl, place the crushed crackers.
Step 5: Pop the butter in the microwave until melted. Pour it into the crackers and stir until moist. Drizzle the moist crackers over the casserole. Place the casserole in the preheated oven and bake for about 30 minutes, covered with foil. Remove the cover and continue to bake for 20 minutes more until bubbly and golden brown on top.
Note:
Feel free to add a cup of chopped cooked chicken to the casserole if desired. And to make this casserole a complete meal, you can also 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 c mayonnaise
- 1 Egg
- 8 ounces shredded cheddar cheese (sharp is my go-to)
- 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: Into small medallions, slice the squash after washing them. Or you can dice them into smaller pieces if using a large squash. To make this recipe, I used smaller-sized squash as it is tender. Into a large bowl, place the squash for mixing with the filling later.
Step 3: Combine the soup, mayo, eggs, cheese, onions, salt, and pepper in a separate bowl. Once mixed, pour this over the squash. Mix well, then, transfer everything to a casserole dish.
Step 4: Place the crackers in “tubes” in a resealable plastic bag, or you can wrap them in a dishtowel. Crush the crackers using a rolling pin or meat tenderizer. Into a bowl, place the crushed crackers.
Step 5: Pop the butter in the microwave until melted. Pour it into the crackers and stir until moist. Drizzle the moist crackers over the casserole. Place the casserole in the preheated oven and bake for about 30 minutes, covered with foil. Remove the cover and continue to bake for 20 minutes more until bubbly and golden brown on top.
Notes
Feel free to add a cup of chopped cooked chicken to the casserole if desired. And to make this casserole a complete meal, you can also add 2 cups of cooked rice.
