Prep Time: 20 mins | Cook Time: 45 mins | Total Time: 1 hr 5 mins | Yield: 10 to 12 Servings
This Southern Squash Casserole is one of my comfort foods! It is just packed with incredible flavors! Serve this for dinner, and I promise you that everyone is going to love it. Enjoy!
Ingredients:
8 oz. shredded cheddar cheese (sharp is my favorite)
1/2 teaspoon fresh ground black pepper
1 cup mayonnaise
3 pounds yellow squash, sliced or diced
1 can(s) cream of mushroom or chicken soup, 10.5 ounces
1 teaspoon salt
1/2 cup diced Vidalia onion, optional
1 Egg
Topping:
1 stick melted butter
2 sleeves of Ritz crackers, crushed
Directions:
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
Apply cooking spray to the inside of a casserole dish.
Place the squash under running water to remove any dirt. Slice it into small cuts. Add them into a large mixing bowl.
Add cheese, salt, pepper, onions, soup, eggs, and mayonnaise into another mixing bowl. Stir everything until well incorporated. Transfer the mixture into the bowl with the squash, then toss to combine.
Move the squash mixture into the prepared casserole dish and spread it evenly.
Wrap the crackers with a towel, then use a rolling pin to crush them.
Transfer the crushed crackers into a mixing bowl.
Add butter into a heat-proof bowl, then place it in the microwave. Heat for a few minutes until completely melted.
Remove the melted butter from the microwave, then transfer it into the bowl with the crushed crackers. Stir until well blended.
Add the crushed crackers over the casserole and spread it evenly.
Cover with foil and bake for about 30 minutes.
Remove the foil cover and bake for 20 more minutes or until the top turns golden brown.
Remove from the oven and let it rest for a few minutes at room temperature.
Serve and enjoy!
Notes:
Feel free to add some chopped chicken slices if you prefer.
Ingredients
- 8 oz. shredded cheddar cheese (sharp is my favorite)
- 1/2 teaspoon fresh ground black pepper
- 1 cup mayonnaise
- 3 pounds yellow squash, sliced or diced
- 1 can(s) cream of mushroom or chicken soup, 10.5 ounces
- 1 teaspoon salt
- 1/2 cup diced Vidalia onion, optional
- 1 Egg
- Topping:
- 1 stick melted butter
- 2 sleeves of Ritz crackers, crushed
Instructions
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
Apply cooking spray to the inside of a casserole dish.
Place the squash under running water to remove any dirt. Slice it into small cuts. Add them into a large mixing bowl.
Add cheese, salt, pepper, onions, soup, eggs, and mayonnaise into another mixing bowl. Stir everything until well incorporated. Transfer the mixture into the bowl with the squash, then toss to combine.
Move the squash mixture into the prepared casserole dish and spread it evenly.
Wrap the crackers with a towel, then use a rolling pin to crush them.
Transfer the crushed crackers into a mixing bowl.
Add butter into a heat-proof bowl, then place it in the microwave. Heat for a few minutes until completely melted.
Remove the melted butter from the microwave, then transfer it into the bowl with the crushed crackers. Stir until well blended.
Add the crushed crackers over the casserole and spread it evenly.
Cover with foil and bake for about 30 minutes.
Remove the foil cover and bake for 20 more minutes or until the top turns golden brown.
Remove from the oven and let it rest for a few minutes at room temperature.
Serve and enjoy!
Notes
Feel free to add some chopped chicken slices if you prefer.
