3 lb yellow squash, sliced
½ C diced Vidalia onion, optional
10.5 oz can cream of chicken soup
1 C mayonnaise
8 oz shredded cheddar cheese
1 tsp salt
½ tsp fresh ground black pepper
2 sleeves of Ritz crackers, crushed
1 stick melted butter
Preheat oven to 350°F.
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.
In a separate bowl, mix together the soup, mayo, eggs, cheese, onions, salt, and pepper.Pour over squash.Stir until well mixed.Then pour into a casserole dish for baking.
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.
Pour crushed crackers into a bowl. Melt butter in the microwave and stir into crackers until moist.
Drizzle on top of casserole.
Bake at 350°F until bubbly and brown on top (usually 45-50 minutes). Bake for 30 minutes covered. with foil to help prevent crackers from burning.
Then uncover and bake an additional 20 minutes until golden brown on top.