Southern Squash Casserole
Creamy, comforting, and topped with a buttery, crispy cracker crust, Southern Squash Casserole is the kind of dish that brings everyone to the table.
Servings: 6 servings
Equipment
- Mixing Bowl
- Casserole Dish
Ingredients
Vegetables
- 3 lb yellow squash, sliced into thin medallions
Optional Ingredients
- 1/2 cup Vidalia onion, diced optional
Casserole Base
- 10.5 oz cream of chicken soup
- 1 cup mayonnaise
- 1 large egg, beaten
- 8 oz shredded cheddar cheese
- 1 tsp salt
- 1/2 tsp fresh ground black pepper
Topping
- 2 sleeves Ritz crackers, crushed about 4.4 oz
- 1/2 cup melted butter
Instructions
- Preheat your oven to 350°F. Prepare the squash by rinsing and slicing into thin medallions, or dice larger squash into bite-sized pieces. Place the prepared squash in a large mixing bowl.
- In a separate bowl, combine the cream of chicken soup, mayonnaise, beaten egg, shredded cheddar cheese, and diced Vidalia onion if using. Season with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Stir until evenly combined.
- Pour the creamy mixture over the sliced squash and toss gently to coat each piece well. Make sure everything is mixed so the squash is well coated with the sauce.
- Grease a casserole dish and transfer the squash mixture into it, spreading it evenly so the casserole will bake uniformly.
- In a small bowl, mix the crushed Ritz crackers with the 1/2 cup melted butter until the crumbs are evenly moistened. Sprinkle and pat the cracker mixture evenly over the top of the squash.
- Cover the casserole with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 20 minutes, or until the topping is golden brown and the casserole is bubbling around the edges.
- Let the casserole rest for about 5 minutes before serving to allow it to set slightly for cleaner slices.
Notes
Store leftovers in an airtight container for up to 3–4 days. Reheat single servings in the microwave until warm, or reheat the whole casserole in a 350°F oven covered with foil for about 20 minutes, then uncover for 5–10 minutes to crisp the topping.