Slap Your Mama It's So Delicious Southern Squash Casserole
|3 lb||yellow squash - sliced or diced|
|1/2 c||diced vidalia onion -optional|
|1 can(s)||cream of mushroom or chicken soup|
|8 oz||shredded cheddar cheese (sharp is my favorite)|
|1/2 tsp||fresh ground black pepper|
|2 pkg||ritz crackers crushed|
|1 stick||melted butter|
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DirectionsPreheat Oven at 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 large bowl for mixing with the filling.In separate bowl, mix together the soup, mayo, eggs, and cheese, onions, salt and pepper. Pour over squash and stir until well mixed. Then pour into 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. Pour crushed crackers into a bowl. Melt butter in 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. Watch to be sure not to burn crackers. Can cover with foil if necessary.***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.