Southern Squash Casserole
A comforting Southern dish made with yellow squash, creamy filling, and a buttery cracker topping.
Servings: 8 servings
Calories: 310kcal
Equipment
- Mixing Bowl
- Casserole Dish
Ingredients
Casserole Base
- 3 lb yellow squash, sliced
- 0.5 cup diced Vidalia onion (optional)
- 10.5 oz cream of chicken soup
- 1 cup mayonnaise
- 1 large egg
- 8 oz shredded cheddar cheese
- 1 tsp salt
- 0.5 tsp fresh ground black pepper
Topping
- 2 sleeves Ritz crackers, crushed
- 0.5 cup melted butter
Instructions
- Preheat oven to 350°F. Slice yellow squash into thin medallions or dice if large. Place in a large mixing bowl.
- In a separate bowl, combine cream of chicken soup, mayonnaise, egg, shredded cheddar, diced onion (if using), salt, and pepper. Mix well and pour over the squash. Stir to coat.
- Transfer squash mixture to a greased casserole dish, spreading evenly.
- In a bowl, mix crushed Ritz crackers with melted butter. Spread evenly over the squash mixture.
- Cover casserole with foil and bake for 30 minutes. Remove foil and bake another 20 minutes, or until golden and bubbly.
Notes
You can substitute zucchini for the yellow squash or use sour cream/Greek yogurt instead of mayonnaise. Make ahead and refrigerate before baking if needed.
Nutrition
Calories: 310kcal | Fat: 24g