Southern Squash Casserole
Prep Time: 20 minutes
Cook Time: 45–50 minutes
Total Time: About 1 hour 10 minutes
Servings: 8–10
Ingredients
For the casserole:
3 pounds yellow squash, sliced
½ cup diced Vidalia onion (optional)
1 (10.5-ounce) can cream of chicken soup
1 cup mayonnaise
1 large egg, lightly beaten
8 ounces shredded cheddar cheese
1 teaspoon salt
½ teaspoon freshly ground black pepper
For the topping:
2 sleeves Ritz crackers, crushed
1 stick (½ cup) butter, melted
Instructions
Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Bring a large pot of salted water to a boil. Add the sliced squash and onion (if using) and cook for 8–10 minutes, or until the squash is just tender. Drain well and let cool slightly. Pat dry with paper towels if needed to remove excess moisture.
In a large mixing bowl, combine the cream of chicken soup, mayonnaise, beaten egg, shredded cheddar cheese, salt, and black pepper.
Fold the cooked squash and onion into the mixture until evenly coated.
Spread the mixture into the prepared baking dish.
In a separate bowl, combine the crushed Ritz crackers with the melted butter. Sprinkle evenly over the casserole.
Bake for 45–50 minutes, or until the casserole is bubbling and the topping is golden brown.
Let the casserole rest for 10 minutes before serving.
Tips
Add ½ teaspoon garlic powder or a pinch of cayenne pepper for extra flavor.
For a crispier topping, broil for the last 1–2 minutes, watching carefully.
Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
