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Southern Squash Casserole

There's something timeless and timeless about this dish. It's warm, creamy, cheesy, and has a golden buttery topping that gives it the perfect crunch. This casserole is always a hit whether you're serving it at a potluck, holiday dinner, or just as a side dish to add some color to a weeknight meal.
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Course: Appetizer, Dinner, Side Dish
Cuisine: American
Ingredients Method

Ingredients
  

Casserole Base:
  • 3 lbs yellow squash sliced or diced
  • ½ cup Vidalia onion finely diced (optional)
  • 1 10.5 oz can cream of mushroom or cream of chicken soup
  • 1 cup mayonnaise
  • 1 large egg
  • 8 oz shredded sharp cheddar cheese
  • 1 tsp salt
  • ½ tsp freshly ground black pepper
Topping:
  • 2 sleeves Ritz crackers crushed
  • 1 stick ½ cup butter, melted

Method
 

Preheat your oven:
  1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with cooking spray or butter.
Cook the squash:
  1. In a large pot, bring salted water to a boil. Add the squash and onion (if using), and cook until tender, about 7–10 minutes. Drain well and lightly mash to release excess water.
Prepare the filling:
  1. In a large mixing bowl, stir together the cream of soup, mayonnaise, egg, cheddar cheese, salt, and pepper. Fold in the cooked squash mixture until fully combined.
Assemble the casserole:
  1. Pour the squash mixture into the prepared baking dish and spread evenly.
Add the topping:
  1. In a separate bowl, mix the crushed Ritz crackers with the melted butter. Sprinkle evenly over the casserole.
Bake:
  1. Bake uncovered for 35–40 minutes, or until the topping is golden and the casserole is bubbling around the edges.
Serve hot and enjoy the deliciousness!
  1. Enjoy!