Recipe: Southern Squash Casserole

As a young homemaker, this was one of the first dishes that I learned to cook.  I had learned to cook all the things my Mom and my grandmother showed me.  So this was something new and different.

Southern Squash Casserole



Ingredients

   3 lb  yellow squash, sliced or diced
   1/2 c  diced Vidalia onion, optional
   1 can(s) cream of mushroom or chicken soup, 10.5 oz.
   1 c mayonnaise
   1 egg
   8 oz shredded cheddar cheese (sharp is my favorite)
   1 tsp salt
   1/2 tsp fresh ground black pepper




TOPPING

2 sleeves of Ritz crackers, crushed
1 stick melted butter




This is how I make the casserole:

Slice the squash in small slices 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 the soup mixture over the squash and mix. Place in a greased casserole dish.

Crushed crackers then put them into a bowl. Melt butter in the microwave and stir into crackers until moist.

Pour the cracker mixture over the casserole.

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. Remove the foil for the last 15 min to brown the topping. Remove from oven when golden brown.

Ooh, that looks mighty tasty!

Anne Miller wrote:As a young homemaker, this was one of the first dishes that I learned to cook.  I had learned to cook all the things my Mom and my grandmother showed me.  So this was something new and different.

Southern Squash Casserole



Ingredients

   3 lb  yellow squash, sliced or diced
   1/2 c  diced Vidalia onion, optional
   1 can(s) cream of mushroom or chicken soup, 10.5 oz.
   1 c mayonnaise
   1 egg
   8 oz shredded cheddar cheese (sharp is my favorite)
   1 tsp salt
   1/2 tsp fresh ground black pepper




TOPPING

2 sleeves of Ritz crackers, crushed
1 stick melted butter




This is how I make the casserole:

Slice the squash in small slices 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 the soup mixture over the squash and mix. Place in a greased casserole dish.

Crushed crackers then put them into a bowl. Melt butter in the microwave and stir into crackers until moist.

Pour the cracker mixture over the casserole.

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. Remove the foil for the last 15 min to brown the topping. Remove from oven when golden brown.

That is one of my faves as well and yours looks great---I have tried making it with Italian breadcrumbs and butter on top for browning, but I think the crushed crackers are always better. I love sharp cheddar too, but I also like the queso asadero (soft white Mexican style of cheese) mixed in too.

I remember all the cafeteria style of dining like Luby's used to have squash casseroles. You've got me thinking about fried okra and mashed red potatoes with a few slivers of skin still in there and cream gravy now, lol.