Real Recipes From Real Home Cooks ®

slap your mama it's so delicious southern squash casserole

(17 ratings)
Blue Ribbon Recipe by
Sherri Jackson
Macclenny, FL

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!

Blue Ribbon Recipe

Looking at this casserole is a bit deceiving. The buttery crushed cracker topping is beautiful, but the real surprise is the yummy squash filling underneath. This squash casserole is cheesy and super creamy. Yellow squash is naturally a tad sweet. Mixed with the savory cheese and soup it's the perfect combination. Covering the casserole for part of the baking time browns the buttery crackers perfectly.

— The Test Kitchen @kitchencrew
(17 ratings)
yield 10 -12
prep time 20 Min
cook time 45 Min
method Bake

Ingredients For 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
    cream of mushroom or chicken soup, 10.5 oz.
  • 1 c
  • 1
  • 8 oz
    shredded cheddar cheese (sharp is my favorite)
  • 1 tsp
  • 1/2 tsp
    fresh ground black pepper
  • 2
    sleeves of Ritz crackers, crushed
  • 1 stick
    melted butter

How To Make slap your mama it's so delicious southern squash casserole

  • 1
    Preheat oven to 350.
  • Slicing the yellow squash into medallions.
    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 a large bowl for mixing with the filling.
  • Soup, mayo, eggs, cheese, onions, and spices in a bowl.
    In a separate bowl, mix together the soup, mayo, eggs, cheese, onions, salt, and pepper.
  • Soup and cheese mixture poured over sliced squash.
    Pour over squash.
  • Mixing the ingredients together.
    Stir until well mixed.
  • Pouring everything into a baking dish.
    Then pour into a casserole dish for baking.
  • Crushing the crackers.
    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) or place in a resealable plastic bag.
  • Adding melted butter to crushed crackers.
    Pour crushed crackers into a bowl. Melt butter in the microwave and stir into crackers until moist.
  • Pouring crackers on top of squash.
    Drizzle on top of casserole. (You can make more or less of the topping. More topping = more yummy!)
  • Covered casserole baking in the oven.
    Bake at 350 degrees until bubbly and brown on top (usually 45-50 minutes). Bake for 30 minutes covered. with foil to help prevent crackers from burning.
  • Continuing to bake the casserole uncovered.
    Then uncover and bake an additional 20 minutes until golden brown on top.
  • A serving of squash casserole on a plate.
    ***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.