Squash Casserole

6/26/2023 – This was a great dish made with yellow squash and zucchini from the garden. It was inspired by the recipe here.

Ingredients

  • 3 lb yellow squash, sliced and the large ones chopped
  • 1 small diced yellow onion
  • 10.5 oz can cream of chicken soup
  • 1 C mayonnaise
  • 1 egg
  • 8 oz shredded sharp cheddar cheese
  • salt and fresh ground black pepper to taste (i.e. shook on till it looked right)
  • Pinch of Red Pepper flakes from our garden
  • Topping
    • 2 sleeves of Ritz crackers, crushed
    • 1 stick melted butter

Instructions

  1. Preheat oven to 350°F.
  2. Put squash into a large bowl for mixing with the filling.
  3. In a separate bowl, mix together the soup, mayo, eggs, cheese, onions, salt, and pepper. Pour over squash. Stir to distribute then pour it into a casserole dish.
  4. Crush crackers while in “tubes” wrapped in a towel and beaten with a meat mallet.
  5. Pour crushed crackers into a bowl. Melt butter in the microwave and stir into crackers until moist.
  6. Drizzle on top of the casserole.
  7. 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.
  8. Then uncover and bake for an additional 20 minutes until golden brown on top.

7/1/2023 – Made for Outcasts Lunch at Jan & Frank Carter’s with yellow squash and zucchini in large chunks that when cooked for the time above were still firm to a bit crunchy.

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