creamy squash casserole

How To Make creamy squash casserole

• 
  Step 1
  Gather and prep ingredients. (Prep time is approximate.)
• Step 2
  Place chopped squash and onions in a microwave safe casserole dish; cover with lid. Microwave for 5 minutes on high power; stir; microwave on high for additional 5 minutes.
• Step 3
  Drain squash in mesh strainer placed over a bowl. Set aside. Preheat oven to 350 degrees F.
• Step 4
  In the still hot casserole dish, place one tablespoon butter; swirl to melt and coat sides of dish.
• Step 5
  In prepared dish, mix together 1 can condensed cream of onion soup, 1/4 cup sour cream, 1/4 cup mayonnaise, 1/8 teaspoon pepper, 1/4 teaspoon salt and 1/4 teaspoon seasoned salt.
• Step 6
  Mix in 1 1/4 cup shredded cheddar cheese and one cup crushed ritz crackers.
• Step 7
  Add well drained squash and onion mixture; stir until well combined.
• Step 8
  Smooth the mixture down; cover with remaining cheese.
• Step 9
  Melt 2 tablespoons butter; pour over remaining 1 cup crushed crackers, mix well until crumbs are evenly coated.
• Step 10
  Scatter crumbs evenly over casserole. Bake, uncovered, on middle rack of preheated 350 degree F oven for one hour, turning dish after first half hour.
• Step 11
  Let cool for 5 to 10 minutes before serving. Cover and refrigerate leftovers.
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