Southern Squash Casserole
Creamy, comforting, and perfectly topped with a buttery, crispy cracker crust — this Southern Squash Casserole is the kind of dish that feels like a warm hug on a plate.
Equipment
- Mixing Bowl
- Casserole Dish
Ingredients
Ingredients
- 3 lb Yellow Squash sliced into thin medallions or diced if large
- 1/2 cup Vidalia Onion diced (optional)
- 10.5 oz Cream of Chicken Soup at room temperature if possible
- 1 cup Mayonnaise
- 1 large Egg beaten
- 8 oz Shredded Cheddar Cheese packed
- 1 tsp Salt
- 1/2 tsp Black Pepper fresh ground
- 2 sleeves Ritz Crackers crushed (about 95 g total)
- 1/2 cup Butter melted
Instructions
- Preheat oven to 350°F. Slice yellow squash into thin medallions or dice if large. Place the squash in a large mixing bowl and set aside.
- In a separate bowl, combine cream of chicken soup, mayonnaise, beaten egg, shredded cheddar cheese, diced Vidalia onion (if using), salt, and black pepper. Mix until smooth, then pour over the squash and stir gently.
- Transfer the mixture to a greased 9x13 casserole dish, spreading it evenly.
- In a small bowl, mix crushed Ritz crackers with melted butter. Sprinkle evenly over the squash mixture.
- Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 20 minutes until golden and bubbly. Let rest for 5 minutes before serving.
Notes
Store leftovers in an airtight container for up to 3–4 days. Reheat in the microwave or oven. You can freeze the cooked casserole for up to 2 months.