Slap Your Mama It's So Delicious Southern Squash Casserole
Ingredients
3 lb. yellow squash, sliced or diced
1/2 c. diced Vidalia onion, (optional)
10.5 oz. can cream of mushroom*
1 c. mayonnaise
1 egg
8 oz. shredded cheddar cheese
1 tsp. salt
1/2 tsp. fresh ground black pepper
Topping:
2 sleeves Ritz crackers, crushed
1 stick melted butter
Instructions
Preheat oven to 350 degrees.
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 larger bowl for mixing with the filling.
In a separate bowl, mix together the soup, mayo, egg, cheese, onion, salt, and pepper.
Pour over squash.
Stir until well mixed.
Pour into a casserole dish for baking.
Crush crackers whlie in sleeves (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.
Pour crushed crackers into a bowl. Melt butter in the 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!
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.
The uncover and bake an additional 20 minutes until golden-brown on top.
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.
*NOTE: You may substitute cream of chicken soup for cream of mushroom.