Southern Squash Casserole
This Southern Squash Casserole is rich, creamy, a little sweet from yellow squash, and finished with a buttery Ritz cracker topping. It is an easy, comforting side dish for baked chicken, holiday meals, or any Southern-style supper.
Ingredients
- 3 pounds yellow squash sliced into small medallions or diced; smaller squash preferred when possible
- 1/2 cup diced Vidalia onion optional
- 1 can condensed cream of mushroom soup or cream of chicken soup 10.5 ounces
- 1 cup mayonnaise real, full-fat mayonnaise preferred
- 1 egg
- 8 ounces shredded cheddar cheese sharp cheddar preferred
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 sleeves Ritz crackers crushed into crumbs, not pulverized
- 1 stick butter melted
Instructions
- Heat the oven to 350°F and butter or spray a casserole dish to prevent sticking.
- Wash the yellow squash and slice it into small medallions, or dice it into small pieces if the squash is large, then place all of the squash in a large mixing bowl.
- In another bowl, stir together the condensed soup, mayonnaise, egg, shredded cheddar, diced Vidalia onion if using, salt, and black pepper until thick and creamy.
- Pour the creamy mixture over the squash and stir well until the squash is evenly coated and the filling is distributed throughout the bowl.
- Spoon the squash mixture into the prepared casserole dish and spread it out fairly evenly without pressing it down hard.
- Leave the Ritz crackers in their sleeves and crush them with a rolling pin, meat tenderizer, or another sturdy object, using a clean dish towel around the sleeves to help contain crumbs if desired.
- Place the crushed crackers in a bowl, melt the butter in the microwave, and stir the melted butter into the cracker crumbs until they are evenly moistened, then sprinkle the topping evenly over the casserole.
- Cover the casserole with foil and bake at 350°F for 30 minutes so the squash becomes tender and the creamy filling heats through without scorching the crackers.
- Remove the foil and bake for another 20 minutes, until the casserole is bubbly around the edges and golden brown on top, then let it sit for a few minutes before serving.
Notes
Store leftovers covered in the refrigerator for 3 to 4 days. Reheat individual servings in the microwave until hot, or warm a larger amount in a 350°F oven, loosely covered with foil at first and uncovered near the end if a firmer top is desired. Freezing is not ideal because squash contains a lot of water and the texture becomes softer after thawing.
Nutrition
Calories: 380kcal
Love this recipe?Fllow us at @tasteofrecipes for more