This is a tried and true southern recipe that can be modified by adding meat or rice to it to make it a meal by itself. Chicken or turkey can be added to it, so bring on the leftovers. My daughter loves this recipe. You can mash the squash if you like it that way, but we just cut it into small pieces. Of course adding onion and other seasonings are always optional. I like to add onion if my kids aren't eating it, since I love it that way!
yellow squash - sliced or diced
diced vidalia onion -optional
cream of mushroom or chicken soup
shredded cheddar cheese (sharp is my favorite)
fresh ground black pepper
ritz crackers crushed
1Preheat 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.
2In 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.
3Crush 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!)
4Bake 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.
5***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.